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Mini Key Lime Cheesecakes

Delightful bite-sized cheesecakes bursting with the tangy flavor of key lime, making them perfect for any gathering.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 cup graham cracker crumbs Use finely crushed for the best texture.
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted Make sure it's fully melted for even mixing.
For the Cheesecake Filling
  • 16 oz cream cheese, softened Soften properly for the smoothest texture.
  • 1 cup powdered sugar
  • 1/2 cup sour cream
  • 1/2 cup key lime juice Regular lime juice can be used for a less tangy flavor.
  • 1 teaspoon vanilla extract
For the Topping
  • 1 cup heavy whipping cream For fluffy whipped cream topping.
  • 2 tablespoons sugar To sweeten the whipped cream.
  • to taste pieces fresh lime slices For garnish.

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. In a mixing bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of mini cupcake liners in a muffin tin to form the crust.
Cheesecake Filling
  1. In another bowl, beat the cream cheese and powdered sugar until smooth.
  2. Add sour cream, key lime juice, and vanilla extract; mix until well combined.
  3. Pour the cheesecake mixture over the crust in the muffin tin.
Baking and Cooling
  1. Bake for about 20 minutes or until set.
  2. Let cool, then refrigerate for at least 4 hours.
Serving
  1. Whip the heavy cream with 2 tablespoons of sugar until stiff peaks form.
  2. Top each cheesecake with whipped cream and garnish with fresh lime slices before serving.

Notes

These mini cheesecakes can be stored in the fridge for up to a week. For freezing, pop them in an airtight container and thaw in the fridge overnight. Cream cheese must be softened properly for the best texture. Adjust sugar based on your preference.