Mini Key Lime Cheesecake Tarts
These mini tarts offer a delightful combination of creamy cheesecake and zesty key lime, making them a refreshing and easy dessert perfect for any occasion.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs for a crumbly texture
- ⅓ cup granulated sugar for sweetness
- 6 tablespoons unsalted butter, melted to bind crumbs
For the filling
- 1 cup key lime juice for tart flavor
- 2 14-ounce cans sweetened condensed milk for creaminess
- 4 large egg yolks at room temperature to enrich the filling
For topping (optional)
- homemade whipped cream for topping
Instructions
Preparation
- Preheat the oven to 350°F (180°C) and prepare two 12-count muffin pans by lining them with 18 liners.
- In a mixing bowl, combine the graham cracker crumbs and sugar, mixing thoroughly.
- Stir in the melted butter until all crumbs are evenly moistened.
- Evenly distribute the crust mixture among the 18 liners, using about 1 heaping tablespoon per liner and pressing down to form a crust.
- Bake the crusts for 5 minutes or until lightly browned. Set aside to cool.
Filling Preparation
- In a large mixing bowl, combine the key lime juice, sweetened condensed milk, and egg yolks, whisking until fully blended.
- Carefully fill each crust with the key lime filling, nearly filling each to the top.
Baking
- Bake the filled tarts for 12 to 15 minutes, or until the tops are just set.
- Transfer the pans to a wire rack and allow the tarts to cool completely in the pans for about 1 hour.
- Remove the tarts from the muffin pans and place them in an airtight container.
- Refrigerate for at least 2 to 3 hours, or until fully set.
Serving
- Before serving, top each mini tart with homemade whipped cream if desired.
Notes
For best results, ensure egg yolks are room temperature for smoother mixing. Press the crust firmly to avoid crumbling when serving. Refrigerate long enough for tarts to set properly.