Zesty Mini Key Lime Cheesecake
These mini key lime cheesecakes offer a bright, zesty flavor and creamy filling, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs provides a crunchy base
- 6 tablespoons unsalted butter, melted adds moisture and richness
- ¼ cup granulated sugar sweetens the crust
For the filling
- 24 oz cream cheese, softened creates the creamy filling
- 1 cup granulated sugar sweetens the filling
- 1 teaspoon vanilla extract adds flavor depth
- 3 large eggs binds and adds structure
- 1 tablespoon key lime zest adds a fresh, citrusy note
- ½ cup key lime juice provides tartness and flavor
- 1 cup sour cream adds creaminess and tang
- 2 tablespoons granulated sugar balances the sour cream
- 1 teaspoon vanilla extract enhances the overall flavor
- 1 tablespoon key lime zest for extra zestiness
Instructions
Preparation
- Preheat your oven to 350°F.
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and ¼ cup of granulated sugar until evenly moistened.
- Press about 2 tablespoons of the crumb mixture firmly into the bottom of each muffin cup.
- Bake the crusts for about 10 minutes or until lightly golden.
Making the Filling
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add in 1 cup of granulated sugar, mixing until well combined.
- Mix in 1 teaspoon of vanilla extract, then add the eggs one at a time, incorporating each fully before adding the next.
- Stir in 1 tablespoon of key lime zest and ½ cup of key lime juice until blended.
- In a separate bowl, blend the sour cream with 2 tablespoons of granulated sugar and 1 teaspoon of vanilla extract until smooth.
- Gently fold in the sour cream mixture and 1 tablespoon of key lime zest into the cream cheese mixture.
- Spoon the cheesecake filling evenly over each cooled crust.
Baking
- Bake the mini cheesecakes for about 20 to 25 minutes, until the filling is set but has a slight jiggle in the center.
- Let them cool at room temperature, then refrigerate for at least 4 hours or until fully chilled.
Notes
Ensure your cream cheese is at room temperature for a smoother filling. Use fresh key lime juice for the best flavor. Don’t skip the chilling time to allow for flavor development.