Mini Key Lime Cheesecake
Mini Key Lime Cheesecake - Make these cute mini key lime cheesecakes that are full of key lime flavor, but are also sweet, creamy and extremely delicious. Super easy to make using a muffin pan and muffin paper liners. These Mini Key Lime Cheesecakes makes the perfect dessert for Easter or any special occasion or any time of the year.
Equipment
- muffin pan
- muffin liners
Ingredients
- 12 oz cream cheese (around 349g)
- 3 tbsp fresh key lime juice
- 1 tbsp key lime zest
- 2 drops green food gel
- 1 large egg
- 1/4 cup sour cream
- 1/2 cup granulated sugar
- 1 tbsp vanilla extract
- lime wedges
- whipping cream
For The Crust
- 3/4 cup graham cracker crumbs
- 3 tbsp melted unsalted butter
- 2 tbsp granulated sugar
Instructions
- Preheat the oven to 325°F. Use a regular 12-count muffin pan, I suggest lining each cavity with cupcake liners for easier removal.
- For The Crust - Add the graham crackers to a food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl, add the melted butter and sugar. Mix until well combined. Evenly distribute the mixture between all 12 cavities in the mini cheesecake pan, pressing each one down firmly. Bake for 5 minutes and then set aside.
- For The Cheesecake Filling - In a medium mixing bowl, beat the cream cheese until smooth. Then, add in the sour cream and granulated sugar and mix until well combined. Add in the key lime juice, zest, green food dye and vanilla extract. Mix until fully combined. Then, add in the egg and mix on low speed until just combined. Evenly distribute the mixture between all 12 cavities in the mini cheesecake pan.
- Bake at 325°F for 15 to 18 minutes or until the tops of the cheesecakes are set.
- Remove from the oven and allow to cool at room temperature. Then transfer to the refrigerator to chill for at least 3-4 hours or overnight.
- Top them off with a heavy whipping cream swirl, lime zest and a piece of lime. Enjoy!