Mini Key Lime Cheesecakes
Mini Key Lime Cheesecakes are small, tangy, and creamy treats that brighten any table, perfect for a light dessert or party bite.
Ingredients
For the Cheesecake
- 8 oz cream cheese, softened Use room temperature for a smooth batter.
- 1/2 cup granulated sugar
- 1/4 cup key lime juice Regular lime juice can be used as a substitute.
- 1 tsp vanilla extract
- 2 large eggs Mix in slowly to avoid air bubbles.
For the Crust
- 1 cup Graham cracker crumbs Press into muffin tin to form a crust.
For Topping
- Lime slices for garnish
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- In a mixing bowl, beat the softened cream cheese and sugar until smooth.
- Mix in the key lime juice and vanilla extract until well combined.
- Add the eggs one at a time, mixing gently after each addition.
- Line a muffin tin with cupcake liners and divide the graham cracker crumbs among them to form a crust.
- Pour the cheesecake batter into each cup.
Baking
- Bake for about 20-25 minutes or until set.
- Cool to room temperature, then refrigerate for at least 2 hours.
Serving
- Serve topped with whipped cream and a slice of lime.
Notes
These mini cheesecakes are great for parties and can be made a day ahead. Keep them in an airtight container in the fridge for up to 4 days. Do not freeze with whipped cream topping; add it just before serving. For extra zing, add a thin layer of lime curd on top.