Description
These Creamy Mini Key Lime Cheesecakes are the perfect bite-sized dessert with a buttery graham cracker crust and a smooth, tangy key lime filling. Finished with fluffy whipped cream and fresh lime zest, these individual cheesecakes are refreshing, elegant, and ideal for summer parties, BBQs, baby showers, and holiday gatherings.
Ingredients
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Key Lime Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup key lime juice
- 1 tbsp key lime zest
- 1 tsp vanilla extract
For Garnish
- Whipped cream
- Fresh key lime slices
- Extra lime zest
- Graham cracker crumbs
- Fresh mint leaves (optional)
Instructions
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). Line a 12-cup muffin pan with paper liners. Mix the graham cracker crumbs, sugar, and melted butter until combined. Press about 1 tablespoon into each liner and bake for 5 minutes. Cool slightly.
- Make the filling: Beat the softened cream cheese until smooth. Add the sugar and mix well. Beat in the eggs one at a time, then blend in the sour cream, key lime juice, key lime zest, and vanilla extract until creamy.
- Bake: Divide the filling evenly among the prepared crusts. Bake for 18–22 minutes, or until the centers are just set. Cool to room temperature.
- Chill: Refrigerate the mini cheesecakes for at least 4 hours or overnight for the creamiest texture.
- Garnish and serve: Pipe whipped cream onto each cheesecake and garnish with lime slices, fresh zest, graham cracker crumbs, and mint if desired.
Notes
Fresh key lime juice provides the brightest flavor, but regular lime juice can be substituted if needed. For ultra-smooth cheesecakes, use room-temperature ingredients and avoid overmixing after adding the eggs. These mini cheesecakes can be refrigerated for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 285
- Sugar: 17g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
Keywords: mini key lime cheesecakes, key lime cheesecake recipe, mini cheesecake recipe, creamy cheesecake, summer dessert, individual cheesecakes, citrus dessert