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Mini Key Lime Cheesecakes Recipe

Mini Key Lime Cheesecakes Recipe
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★★★★★

4.9 from 27 reviews

Delight in these Mini Key Lime Cheesecakes, featuring a buttery graham cracker crust and a tangy, creamy key lime filling. Perfectly portioned for individual servings, these cheesecakes are easy to make, bake, and chill for a refreshing dessert with a zesty citrus kick. Optional whipped cream and lime garnish add an elegant finish to each bite.

Ingredients

Scale

Crust

  • 1½ cups graham cracker crumbs (or digestive biscuits)
  • ¼ cup sugar
  • 6 tbsp unsalted butter, melted

Cheesecake Filling

  • 450 g (16 oz) cream cheese, softened
  • ¾ cup sugar
  • 2 large eggs, room temperature
  • ½ cup key lime juice (fresh or bottled)
  • Zest of 2 key limes (or regular limes)
  • 1 tsp vanilla extract

Topping (optional)

  • Whipped cream
  • Lime slices or zest

Instructions

  1. Prep: Preheat your oven to 160°C (325°F). Line a muffin tin with paper liners to prepare for the crust and filling.
  2. Make crust: Combine the graham cracker crumbs, sugar, and melted butter in a mixing bowl. Press about 1½ tablespoons of the mixture firmly into the bottom of each paper liner. Bake the crusts for 5 minutes and then allow them to cool slightly.
  3. Make filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing gently and thoroughly after each addition. Stir in the key lime juice, lime zest, and vanilla extract until the filling is well combined.
  4. Bake: Spoon the cheesecake filling over the pre-baked crusts, filling each almost to the top. Bake for 18 to 22 minutes, or until the centers are just set and slightly jiggly. Turn off the oven, crack the door open, and let the cheesecakes cool inside for 10 minutes.
  5. Chill: Remove the cheesecakes from the oven and let them cool completely at room temperature. Then refrigerate for at least 2 hours, although overnight chilling is recommended for best flavor and texture.
  6. Serve: Before serving, top each mini cheesecake with a dollop of whipped cream and garnish with lime slices or additional lime zest for a fresh, decorative touch.

Notes

  • For extra tanginess, add 1–2 tablespoons of sour cream to the cheesecake filling.
  • If you prefer a no-bake version, omit the eggs and skip baking; just chill the assembled cheesecakes until set.
  • For a tropical twist, toast shredded coconut and add it to the crust mixture before pressing into the tins.
  • These mini cheesecakes keep well in the refrigerator for up to 3 days.

Nutrition

Keywords: Key lime cheesecake, mini cheesecakes, lime dessert, creamy cheesecake, graham cracker crust

Find it online: https://maicook.com/mini-key-lime-cheesecakes-recipe/