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Mini Key Lime Cheesecakes Recipe

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4.3 from 41 reviews

These Mini Key Lime Cheesecakes are a delightful and tangy treat featuring a buttery graham cracker crust and a creamy cheesecake filling infused with fresh key lime juice and zest. Perfectly portioned for parties or a refreshing dessert, these cheesecakes are baked to smooth, luscious perfection and topped with whipped cream for an added touch of indulgence.

Ingredients

For the Crust

  • 10 full Graham Crackers sheets (150 g)
  • 3 tablespoons packed light brown sugar
  • 4 tablespoons (56 g) unsalted butter (melted)

For the Filling

  • 16 ounces cream cheese (room temperature)
  • 1/8 teaspoon salt
  • 1 ½ tablespoons all-purpose flour
  • 3/4 cup (150 g) granulated sugar
  • 1 teaspoon vanilla extract
  • ⅓ cup (80 g) sour cream (room temperature)
  • 1 large egg (room temperature)
  • ¼ cup (60 ml) key lime juice
  • 1 tablespoon key lime zest (or regular lime zest)

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350℉ (177℃). Line two regular-sized cupcake tins with cupcake liners. These tins will hold 18 mini cheesecakes total.
  2. Make the crust: Place the graham crackers into a food processor and pulse until they become fine crumbs. Transfer these crumbs to a small mixing bowl, add the brown sugar, and stir well. Pour in the melted butter and mix thoroughly until evenly combined.
  3. Form and bake crust: Using about 1 1/2 tablespoons of the crust mixture, press it firmly into the bottom of each cupcake liner to form an even layer. A shot glass, flat tool, or fingers work well for pressing. Bake in the preheated oven at 350℉ (177℃) for 5 minutes until the crust is slightly darker and golden brown. Remove from oven and reduce oven temperature to 325℉ (163℃).
  4. Prepare the filling: In a mixing bowl, add the softened cream cheese and beat with an electric mixer on medium speed for 2 minutes until smooth and creamy. Add the flour, granulated sugar, and salt; mix until fully incorporated and smooth, scraping down the bowl as needed.
  5. Add sour cream and vanilla: Mix in the sour cream and vanilla extract until well combined.
  6. Add egg: Beat in the egg until the filling is smooth and uniform, again scraping the bowl to ensure even mixing.
  7. Incorporate lime juice and zest: Add the key lime juice and lime zest to the batter and mix thoroughly. Scrape down the bowl once more and beat to ensure everything is fully incorporated.
  8. Fill cupcake tins: Using a medium cookie scoop or a ¼ cup measure, fill each prepared cupcake liner with the cheesecake batter up to the top.
  9. Bake the cheesecakes: Bake at 325℉ (163℃) for 18-20 minutes. Once done, turn off the oven and leave the cheesecakes inside to cool for 20 minutes.
  10. Cool and chill: Remove the cheesecakes from the oven and let them cool to room temperature for about one hour. Then refrigerate for at least 2 hours or until firm.
  11. Remove from tins and serve: To release the cheesecakes from the tins, gently loosen the edges with a knife or metal spatula if sticking. Top each mini cheesecake with whipped cream before serving for a delicious finish.

Notes

  • Ensure all dairy ingredients are at room temperature for a smooth batter.
  • Press the crust evenly into the liners for uniform baking.
  • You can substitute regular lime juice and zest if key limes are unavailable.
  • Allow cheesecakes to chill thoroughly for the best texture and flavor.
  • Store leftovers covered in the refrigerator and consume within 3 days for optimal freshness.

Find it online: https://justsosavory.com/mini-key-lime-cheesecakes-recipe/