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Homemade Mini Key Lime Cheesecakes photo

Mini Key Lime Cheesecakes

These Mini Key Lime Cheesecakes are creamy, tangy, and sweet, perfect for any gathering or a sweet tooth craving!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 cup Graham Crackers pulsed into crumbs
  • 3 tablespoons Granulated Sugar
  • 1/4 teaspoon Kosher Salt
  • 3 and 1/2 tablespoons Unsalted Butter melted
For the Cheesecake Filling:
  • 12 ounces Full-Fat Cream Cheese very soft
  • 1/2 cup Sour Cream at room temperature
  • 3/4 cup Granulated Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 teaspoon Key Lime Extract
  • 2 large Eggs plus 1 Egg Yolk, at room temperature
  • 1 and 1/2 tablespoons All-purpose Flour
  • 1/3 cup Key Lime Juice
  • 1 teaspoon Key Lime Zest
For the Whipped Cream Topping:
  • 1/2 cup Heavy Cream
  • 1 tablespoon Confectioners' Sugar

Equipment

  • Food processor
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Mini muffin tin
  • Parchment paper
  • Stand mixer or hand mixer

Method
 

Instructions
  1. Step 1: Prepare the Crust - Preheat your oven to 325°F (163°C). In a food processor, pulse the graham crackers until finely crushed. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, kosher salt, and melted butter. Stir until the mixture resembles wet sand.
  2. Step 2: Form the Crust - Line a mini muffin tin with paper liners or grease it lightly. Spoon about a tablespoon of the crust mixture into each muffin cup, pressing it down firmly with the back of a spoon to create an even layer. Bake the crusts for 5-7 minutes until slightly golden. Remove from the oven and let cool while you prepare the filling.
  3. Step 3: Make the Cheesecake Filling - In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sour cream, granulated sugar, vanilla extract, and key lime extract, mixing until well combined. Add in the eggs and egg yolk one at a time, mixing well after each addition. Scrape down the sides of the bowl!
  4. Step 4: Incorporate Dry Ingredients - Sift the all-purpose flour into the cheesecake batter and gently fold it in. Stir in the key lime juice and zest, blending until smooth and creamy.
  5. Step 5: Fill the Muffin Tin - Spoon the cheesecake filling over the cooled crusts in the mini muffin tin, filling each cup about 3/4 full.
  6. Step 6: Bake the Cheesecakes - Bake the cheesecakes in the preheated oven for 18-20 minutes. They should be set around the edges but slightly jiggly in the center. Turn off the oven and crack the door, allowing the cheesecakes to cool slowly for about 30 minutes.
  7. Step 7: Chill the Cheesecakes - Remove the cheesecakes from the oven and let them cool to room temperature. Once cooled, refrigerate them for at least 2 hours or overnight to allow them to set completely.
  8. Step 8: Prepare the Whipped Cream Topping - In a mixing bowl, beat the heavy cream until soft peaks form. Gradually add the confectioners' sugar and continue to beat until stiff peaks form.
  9. Step 9: Serve and Enjoy! - Once the cheesecakes are chilled and set, carefully remove them from the muffin tin. Top each mini cheesecake with a dollop of whipped cream and a sprinkle of lime zest. Enjoy!

Notes

  • Store in an airtight container in the refrigerator for up to 5 days.
  • For longer storage, you can freeze them for up to 2 months.
  • Thaw frozen cheesecakes in the refrigerator overnight before serving.