Mini Key Lime Pie Cheesecake Cups
A delightful blend of creamy cheesecake and tangy key lime pie served in mini cups, perfect for summer gatherings.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs Provides a crumbly, sweet base
- 2 Tablespoons granulated sugar Adds sweetness and aids in the crust's structure
- 5 Tablespoons butter, melted Binds the crust and adds richness
For the filling
- 14 ounces sweetened condensed milk Creates a creamy filling
- 0.5 cups fresh key lime juice Brings tanginess and brightness
- 4 large egg yolks Helps thicken and enrich the filling
For garnish (optional)
- whipped cream For a rich topping
- lime zest For flavor and visual appeal
- 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. Mix until all the crumbs are moistened.
- Place 2 level tablespoons of the crust mixture into each paper liner and press it down firmly.
- Bake the crusts in the oven for 5 minutes, then cool them on a wire rack.
Filling
- In a medium bowl, whisk together the sweetened condensed milk, fresh key lime juice, and egg yolks until the mixture thickens slightly.
- Spoon the thickened filling over the cooled crust in the paper liners.
- Bake until set, about 12-14 minutes, until the center jiggles slightly.
- Allow the mini cheesecakes to cool completely on a wire rack.
- Refrigerate the mini key lime pie cheesecake cups for at least 4 hours or up to 24 hours.
- Before serving, decorate your cups with whipped cream and garnish them with additional graham cracker crumbs, lime zest, or thinly sliced limes.
Notes
Ensure your butter is fully melted before mixing for a consistent crust. Use fresh key limes for the best flavor.