Description
Summer Mini Key Lime Cheesecakes are refreshing, creamy bite-sized desserts bursting with tangy lime flavor on a buttery graham cracker crust. Perfect for warm-weather gatherings or a light after-dinner treat.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tbsp granulated sugar (for crust)
- 4 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar (for filling)
- 1/4 cup sour cream
- 2 large eggs
- 1/3 cup key lime juice (fresh preferred)
- 1 tbsp key lime zest
- 1 tsp vanilla extract
- Whipped cream and extra lime zest for garnish
Instructions
- Preheat oven to 325°F (160°C). Line a muffin tin with 12 paper liners.
- In a bowl, combine graham cracker crumbs, 3 tbsp sugar, and melted butter. Press about 1 tbsp of the mixture into the bottom of each muffin cup.
- Bake the crusts for 5 minutes, then remove from oven and set aside.
- In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth and fluffy. Add sour cream, eggs, lime juice, lime zest, and vanilla, mixing just until combined.
- Divide the batter evenly among the muffin cups, filling about 3/4 full.
- Bake for 18-20 minutes, or until centers are set and no longer jiggly.
- Cool completely in the pan, then refrigerate for at least 2 hours before serving.
- Top each mini cheesecake with whipped cream and lime zest just before serving.
Notes
- For extra crunch, add a pinch of cinnamon to the crust mixture.
- These cheesecakes freeze well; store individually wrapped for up to a month.
- Substitute regular lime juice if key limes are not available.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 16g
- Sodium: 140mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg
Keywords: mini key lime cheesecakes, summer dessert, bite-sized cheesecake, citrus cheesecake