Description
Mini Key Lime Cheesecakes are delightful, bite-sized desserts that combine the tangy flavor of key limes with a creamy cheesecake filling, all nestled in a buttery graham cracker crust.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup key lime juice
- 1 tablespoon key lime zest
- 2 large eggs
- Whipped cream for topping (optional)
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture into the bottom of a muffin tin lined with cupcake liners.
- In a separate bowl, beat the cream cheese until smooth.
- Add powdered sugar, key lime juice, and zest, mixing until well combined.
- Incorporate the eggs one at a time, mixing until just combined.
- Pour the cheesecake mixture over the crust in the muffin tin.
- Bake for 15-20 minutes or until the centers are set.
- Let cool, then refrigerate for at least 2 hours before serving.
- Top with whipped cream if desired before serving.
Notes
- For a stronger lime flavor, add more key lime zest.
- These cheesecakes can be made a day in advance for convenience.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg