Mini Key Lime Cheesecakes

When it comes to desserts that marry simplicity with elegance, mini cheesecakes often take center stage. These delightful treats offer a perfect balance of creamy texture and zesty flavor, making them a standout choice for any occasion. Today, we are diving into the world of Zesty Mini Key Lime Cheesecakes, a refreshing dessert that embodies the vibrant essence of key lime, known for its unique tartness and aromatic zest.

Indulge in the deliciousness of Zesty Mini Key Lime Cheesecakes! These delightful treats are the perfect mix of creamy and tangy flavors, offering a refreshing dessert that's easy to prepare and elegant in presentation. Ideal for any occasion, each mini cheesecake features a crunchy graham cracker crust and a luscious key lime filling, topped with whipped cream and zest to elevate your dessert game. Impress your guests and enjoy a sweet treat that embodies the essence of summer!

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Ingredients

For the crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened

1 cup sour cream

3/4 cup granulated sugar

2 large eggs

1/2 cup key lime juice (fresh or bottled)

Zest of 2 key limes

1 tsp vanilla extract

For the topping:

Whipped cream (for serving)

Key lime zest (for garnish)

Instructions

Preheat the oven: Preheat your oven to 325°F (160°C).

Prepare the crust: In a medium mixing bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until the crumbs are evenly coated.

Form the crust: Line a muffin tin with paper liners. Press about 1 tablespoon of the crumb mixture into the bottom of each liner, making sure to pack it tightly. Bake in the preheated oven for about 8-10 minutes or until golden. Let it cool while you prepare the filling.

Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the 3/4 cup sugar, mixing until combined.

Add remaining ingredients: Add the sour cream, eggs, key lime juice, lime zest, and vanilla extract. Beat until the mixture is smooth and well blended, scraping down the sides as necessary.

Fill the crusts: Spoon the cheesecake filling into the cooled crusts, filling each cup almost to the top.

Bake: Bake the mini cheesecakes in the oven for 15-20 minutes, or until the edges are set but the center still has a slight jiggle.

Cool: Remove from the oven and allow to cool at room temperature for about 30 minutes. Then, refrigerate for at least 4 hours or overnight to fully set.

Serve: When ready to serve, dollop whipped cream on top of each cheesecake and garnish with additional key lime zest.

Enjoy: Serve chilled and watch them disappear!

Prep Time, Total Time, Servings: 20 minutes | 4 hours 30 minutes | Makes 12 mini cheesecakes