Indulge in the tangy sweetness of mini key lime cheesecakes! Perfect for any occasion, these creamy delights are bursting with zesty flavor and are sure to satisfy your dessert cravings.
Get ready to tantalize your taste buds with our irresistible recipe for mini key lime cheesecakes!
What are mini key lime pie cheesecakes?
Mini Key lime pie cheesecakes are delightful individual-sized desserts that combine the creamy texture of cheesecake with the tart and tangy flavor of key lime pie. These treats feature a buttery graham cracker crust base and the perfect combination of creamy cheesecake and tangy key lime flavor zest.
They offer a perfect balance of sweetness and acidity, making them a refreshing and indulgent dessert option for any occasion.
Whether you’re hosting a summer barbecue, planning a special celebration, or simply craving a sweet treat, this mini cheesecake recipe is sure to impress with their delicious taste and charming presentation.
How to Make Mini Key Lime Cheesecakes
Ingredients
Crust:
- 6 Sheets of Graham Cracker (3/4 cup graham cracker crumbs)
- 3 tablespoons butter, melted
- 2 tablespoons white granulated sugar
Key Lime Filling:
- 12 ounces cream cheese
- ¼ cup sour cream
- ½ cup white granulated sugar
- 3 tablespoons key lime juice
- 1 teaspoon key lime zest
- 1 teaspoon vanilla extract
- 1 large egg
- 1 drop green dye, optional
Topping:
- Whipped cream of choice
- Key lime slices and key lime zest for garnish
Instructions:
Preheat your oven to 325 degrees F. Using a standard 12-count muffin pan, line each cavity with paper cupcake liners.
Place your graham crackers into a blender or food processor and blend until you have fine crumbs. Pour the crumbs into a medium size mixing bowl and add the melted butter and sugar. Stir together until combined.
Evenly distribute the graham cracker mixture into each cavity and press down using your thumb.
Bake the crust for 5 minutes at 325 degrees F. Remove and allow to cool.
Using a hand-held mixer or a standing mixer with the paddle attachment make the creamy key lime cheesecake filling.
Add the cream cheese, sour cream, granulated white sugar, and beat on medium speed until well combined. Add in the key lime juice, zest, vanilla extract, and dye and continue to mix until combined. Finally, add the egg into the cream cheese mixture and beat until just combined.
Evenly pour the key lime filling into each of the paper liners.
Place back into the oven on 325 degrees F. for another 15 minutes. The tops should no longer appear wet. Take out of the oven and allow the cheesecakes to fully cool.
Place the covered cheesecakes into the refrigerator for one hour to chill.
Add a dollop of the whipped topping on the tops of the cheesecakes and garnish with a lime slice if desired.
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Mini Key Lime Cheesecake FAQs
Can I make these cheesecakes ahead of time?
Absolutely! These mini key lime cheesecakes can be made ahead of time and stored in the refrigerator for up to 3 days. Just be sure to wait until serving to add the whipped cream topping.
Can you freeze mini Key Lime Cheesecake?
Yes, you can freeze mini Key Lime cheesecakes! Here’s how to do it:
- Allow the mini cheesecakes to cool completely after baking.
- Once cooled, transfer the cheesecakes to a baking sheet lined with parchment paper, making sure they are not touching each other.
- Place the baking sheet in the freezer and freeze the cheesecakes until firm, usually for about 1-2 hours.
- Once the cheesecakes are firm, remove them from the freezer and wrap each one individually in plastic wrap or aluminum foil.
- Place the wrapped cheesecakes in a freezer-safe container or resealable plastic bag.
- Label the container or bag with the date and store them in the freezer for up to 1-2 months.
- When ready to enjoy, thaw the cheesecakes in the refrigerator overnight before serving.
Can I use bottled key lime juice instead of fresh?
Yes, you can substitute bottled key lime juice for fresh key lime juice in this recipe. However, for the best flavor, we recommend using freshly squeezed key lime juice whenever possible.
What is the difference between key limes, regular limes and Persian limes?
Key limes are smaller and rounder with thin, yellowish-green skin and a highly acidic, floral flavor. Regular limes, often called Persian limes are larger, oval-shaped, and have thicker, darker green skin with a milder acidity and slightly sweeter taste.
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Mini Key Lime Cheesecakes Recipe
Indulge in the tangy sweetness of mini key lime cheesecakes! Perfect for any occasion, these creamy delights are bursting with zesty flavor and are sure to satisfy your dessert cravings.
Ingredients
- Crust:
- 6 Sheets of Graham Cracker (3/4 cup graham cracker crumbs)
- 3 tablespoons butter, melted
- 2 tablespoons white granulated sugar
- Key Lime Filling:
- 12 ounces cream cheese
- ¼ cup sour cream
- ½ cup white granulated sugar
- 3 tablespoons key lime juice
- 1 teaspoon key lime zest
- 1 teaspoon vanilla extract
- 1 large egg
- 1 drop green dye, optional
- Topping:
- Whipped cream of choice
- Key lime slices and key lime zest for garnish
Instructions
Preheat your oven to 325 degrees F. Using a standard 12-count muffin pan, line each cavity with paper cupcake liners.
Place your graham crackers into a blender or food processor and blend until you have fine crumbs. Pour the crumbs into a medium size mixing bowl and add the melted butter and sugar. Stir together until combined.
Evenly distribute the graham cracker mixture into each cavity and press down using your thumb.
Bake the crust for 5 minutes at 325 degrees F. Remove and allow to cool.
Using a hand-held mixer or a standing mixer with the paddle attachment make the creamy key lime cheesecake filling.
Add the cream cheese, sour cream, granulated white sugar, and beat on medium speed until well combined. Add in the key lime juice, zest, vanilla extract, and dye and continue to mix until combined. Finally, add the egg into the cream cheese mixture and beat until just combined.
Evenly pour the key lime filling into each of the paper liners. Place back into the oven on 325 degrees F. for another 15 minutes. The tops should no longer appear wet. Take out of the oven and allow the cheesecakes to fully cool. Place the covered cheesecakes into the refrigerator for one hour to chill. Add a dollop of the whipped topping on the tops of the cheesecakes and garnish with a lime slice if desired.