Description
These Mini Key Lime Cheesecakes offer a delightful blend of tangy key lime flavor and creamy cheesecake texture in individual servings. With a buttery graham cracker crust and a refreshing zing from fresh key lime juice and zest, these bite-sized desserts are perfect for parties, gatherings, or a special treat. Easy to prepare and bake, they make a lovely presentation and satisfy citrus and cheesecake lovers alike.
Ingredients
Crust
- 6 full-sheets (90 grams) graham crackers (or ¾ cup graham cracker crumbs)
- 3 tablespoons (45 grams) butter, melted
- 2 tablespoons (25 grams) granulated sugar
Cheesecake Filling
- 12 ounces brick-style cream cheese, softened to room temperature
- ¼ cup (60 grams) sour cream
- ½ cup (100 grams) granulated sugar
- 3 tablespoons (45 ml) key lime juice
- 1 teaspoon key lime zest (or regular lime zest)
- 1 teaspoon vanilla extract
- 1 drop green food dye
- 1 large egg, room temperature
Instructions
- Prepare the crust: Preheat the oven to 325°F. Spray the cavities of a 12-count mini cheesecake pan with nonstick cooking spray or line a regular muffin pan with cupcake liners for easy removal.
- Make graham cracker crumbs: In a blender or food processor, crush the graham crackers into fine crumbs. Transfer the crumbs to a mixing bowl, add melted butter and granulated sugar, and mix well until fully combined.
- Form crusts: Evenly divide the graham cracker mixture into each of the 12 pan cavities. Press the mixture down firmly and evenly to form the crust layer.
- Bake crusts: Bake the crusts in the preheated oven at 325°F for 5 minutes. Remove from oven and set aside to cool while maintaining the oven temperature.
- Prepare cheesecake filling: Using a stand mixer with a paddle attachment or an electric mixer, beat the softened cream cheese until smooth. Add sour cream and granulated sugar and mix until combined.
- Add flavorings: Mix in key lime juice, key lime zest, vanilla extract, and green food dye thoroughly, scraping down the sides of the bowl to ensure even mixing.
- Add egg: Add the egg and mix on low speed until just incorporated to avoid overmixing.
- Fill cheesecake pans: Divide the cheesecake filling evenly over the pre-baked graham cracker crusts in the 12 pan cavities.
- Bake cheesecakes: Return the pan to the oven and bake at 325°F for 15 to 18 minutes, or until the tops are set but the centers still slightly jiggle when gently shaken.
- Cool and chill: Remove from oven and let cool at room temperature for at least 1 hour. Cover tightly with plastic wrap and refrigerate for at least 3-4 hours or overnight to fully set.
- Serve: Carefully remove the mini cheesecakes from the pan, serve chilled, and enjoy the creamy, tangy delights.
Notes
- Using full graham cracker sheets or crumbs both work; crumbs are easier to process finely.
- Ensure cream cheese is softened to room temperature for smooth, lump-free filling.
- Green food dye is optional and used primarily for a festive color effect.
- Do not overbake cheesecake filling; it should be set but slightly jiggly in the center.
- Refrigeration time is essential for the cheesecakes to firm up and develop flavor.
- Mini cheesecake pans versus muffin pans: the former makes removal easier without liners but liners can simplify cleanup in regular pans.
