Description
Creamy, tangy mini key lime cheesecakes on a buttery graham cracker crust, topped with whipped cream and lime slices. A refreshing dessert ideal for parties and citrus lovers.
Ingredients
Units
Scale
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 16 oz (2 blocks) cream cheese, softened
- 1/2 cup sweetened condensed milk
- 1/4 cup sour cream
- 1/4 cup fresh key lime juice
- 1 tablespoon key lime zest
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup whipped cream or whipped topping
- Lime slices, for garnish
Instructions
- Preheat oven to 325°F (160°C). Line a muffin tin with cupcake liners or use a silicone mold.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press 1–2 tablespoons of crust mixture into the bottom of each muffin cavity. Bake for 5 minutes. Let cool.
- In a large bowl, beat cream cheese until smooth.
- Add condensed milk, sour cream, key lime juice, zest, eggs, and vanilla extract. Mix until creamy and well combined.
- Pour filling over crusts, nearly to the top.
- Bake for 18–20 minutes or until centers are just set. Let cool completely, then refrigerate for at least 3 hours or overnight.
- Top each cheesecake with whipped cream and a thin lime slice before serving.
Notes
- Use a silicone mold for easier release.
- Chill overnight for best texture.
- Can substitute regular lime juice if key limes are unavailable.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 230
- Sugar: 14g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg
