Mini Key Lime Cheesecakes
Fresh, creamy, and perfectly tart Mini Key Lime Cheesecakes that offer a delightful dessert experience ideal for any occasion.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs Adds structure and crunch
- 2 tablespoons granulated sugar Sweetens the crust
- 5 tablespoons butter, melted Binds the crust ingredients
For the filling
- 14 ounces sweetened condensed milk Provides creaminess and sweetness
- 0.5 cup fresh key lime juice Adds tartness and balances flavors
- 4 large egg yolks Contributes richness and stability
Optional Garnish
- whipped cream For serving
- lime zest Enhances presentation
- graham cracker crumbs For garnish
- lime slices For garnish
Instructions
Preparation
- Preheat your oven to 350°F.
- Line a 12-cup muffin tin with paper cupcake liners.
- In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter using a fork.
- Divide 2 level tablespoons of the crust mixture into each paper liner, pressing it down firmly.
- Bake the crusts for 5 minutes, then allow them to cool on a wire rack.
Filling
- In a medium bowl, whisk together the sweetened condensed milk, lime juice, and egg yolks until the mixture thickens.
- Spoon the lime mixture over the cooled crusts in the muffin tin.
Baking
- Bake until set, for about 12-14 minutes.
- Once baked, cool the cheesecakes completely on a wire rack.
- Refrigerate the cheesecakes until they are cold, letting them sit for at least 4 hours or up to 24 hours.
Notes
For best results, ensure the crust mixture is compacted well and allow cheesecakes to cool fully before refrigerating. Use fresh key lime juice for a more vibrant flavor.