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Mini cheesecakes have surged in popularity over the past few years, and it's easy to see why. These delightful, bite-sized treats offer all the creamy indulgence of traditional cheesecakes while allowing for portion control and presentation versatility. Whether served at parties, family gatherings, or simply as an after-dinner treat, mini cheesecakes have become a go-to dessert for many. Among the various flavors available, the bright and tangy profile of key lime stands out, providing a refreshing escape from the heaviness often associated with desserts.

Mini Key Lime Cheesecakes

Indulge in the refreshing taste of Zesty Mini Key Lime Cheesecakes, the perfect dessert for any occasion! Discover how to create these creamy, bite-sized treats that pack a citrus punch, thanks to fresh key lime juice and zest. Our detailed recipe guides you through each step, from making a buttery graham cracker crust to achieving that perfect creamy filling. Click through to explore the full recipe and impress your family and friends with this delightful dessert!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

1/4 cup granulated sugar

16 oz cream cheese, softened

1/2 cup sour cream

1/2 cup granulated sugar

3 large eggs

Zest of 2 limes

1/2 cup fresh lime juice

1 teaspoon vanilla extract

Whipped cream, for topping

Lime slices, for garnish

Instructions
 

Preheat Oven: Preheat your oven to 325°F (160°C). Line a muffin pan with cupcake liners for easy removal.

    Prepare Crust: In a medium bowl, mix together the graham cracker crumbs, melted butter, and 1/4 cup sugar until fully combined. Press a tablespoon of this mixture firmly into the bottom of each cupcake liner to form a crust. Bake for 5 minutes, then remove from the oven and let cool.

      Make Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the sour cream and 1/2 cup sugar, mixing until creamy and well combined.

        Add Eggs: Add the eggs one at a time, mixing gently after each addition. Be careful not to overmix. Then stir in the lime zest, lime juice, and vanilla extract until completely smooth.

          Fill Liners: Pour the cheesecake filling over the cooled graham cracker crusts, filling each liner about 3/4 full.

            Bake: Bake the cheesecakes in the preheated oven for 18-20 minutes, or until the edges are set but the centers still have a slight jiggle.

              Cool Down: Once done, remove the cheesecakes from the oven and allow them to cool at room temperature for about 30 minutes. Then refrigerate for at least 4 hours, preferably overnight.

                Serve: Before serving, top each mini cheesecake with whipped cream and a slice of lime for garnish.

                  Prep Time: 20 minutes | Total Time: 4 hours 30 minutes | Servings: 12