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See 5 recipes Download free cookbookMini Key Lime Cheesecakes
Key Lime Cheesecakes
Individual key lime cheesecakes with crisp graham cracker crusts, a cool creamy filling, and softly whipped cream for a bright make-ahead dessert.
Prep Time:30 minCook Time:25 minTotal Time:55 minServings:12Difficulty:Easy
These mini cheesecakes carry the familiar sweet-tart character of key lime pie in a cool, creamy portion that is easy to serve. Fresh key lime juice gives the filling its clean citrus edge, while the zest adds aroma without turning the custard sharp.
A compact graham cracker base provides contrast beneath the soft filling. Briefly baking the crusts before adding the custard keeps them crisp enough to lift cleanly from their paper liners.
The cheesecakes bake just until their edges set and their centers retain a slight wobble. Slow cooling prevents the tops from sinking dramatically, and a thorough chill gives each portion a smooth, sliceable texture.
A small rosette of barely sweetened whipped cream rounds out the lime without hiding it. Serve the cakes cold at a summer dessert tasting, where their individual size makes it easy for guests to sample several flavors.
Nutrition (per serving)
Calories:330 kcal
Protein:5 g
Carbs:30 g
Fat:22 g
Directions
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1
Heat the oven to 325°F. Line a standard 12-cup muffin pan with paper liners and lightly coat the liners with nonstick spray.
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2
Combine the graham cracker crumbs, melted butter, 1/4 cup granulated sugar, and salt until evenly moistened. Divide among the liners and press each portion firmly into a flat crust. Bake for 6 minutes, then cool slightly.
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3
Beat the cream cheese on low speed until completely smooth, scraping the bowl often. Add the remaining 1/2 cup granulated sugar and mix just until blended.
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4
Mix in the sour cream, key lime juice, 1 1/2 teaspoons lime zest, and vanilla on low speed. Add the eggs one at a time, mixing only until each disappears into the filling.
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5
Divide the filling evenly over the crusts, filling each liner almost to the top. Tap the pan gently on the counter to release large air bubbles.
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6
Bake for 17 to 19 minutes, until the edges are set and the centers still wobble slightly. Turn off the oven, prop the door open, and leave the cheesecakes inside for 10 minutes.
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7
Cool the pan completely on a rack, then refrigerate the cheesecakes for at least 4 hours. Lift them from the pan and remove the paper liners shortly before serving.
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8
Whip the cold heavy cream and powdered sugar to soft peaks. Spoon or pipe a small rosette onto each chilled cheesecake, then finish with the remaining lime zest and a thin key lime slice.
Ingredients
- Graham Cracker Crumbs:1 1/2 cups
- Unsalted Butter, Melted:4 tablespoons
- Granulated Sugar, Divided:3/4 cup
- Fine Salt:1/4 teaspoon
- Full-Fat Cream Cheese, Room Temperature:16 ounces
- Sour Cream, Room Temperature:1/2 cup
- Large Eggs, Room Temperature:2
- Fresh Key Lime Juice:1/3 cup
- Finely Grated Key Lime Zest, Divided:2 teaspoons
- Vanilla Extract:1 teaspoon
- Cold Heavy Cream:3/4 cup
- Powdered Sugar:2 tablespoons
- Thin Key Lime Slices:12
Tips & Notes
- Use bottled key lime juice only if it is pure juice without added sweetener; fresh juice gives the brightest flavor.
- Mix on low speed after adding the eggs to keep the filling smooth and minimize cracks.
- A flat-bottomed measuring cup makes it easy to compact the crusts evenly.
- Refrigerate the undecorated cheesecakes for up to three days and add the whipped cream before serving.
