Description
Creamy, tangy, and perfectly portioned, these Mini Key Lime Cheesecakes bring tropical flavor to every bite. A buttery graham crust meets smooth, citrusy cheesecake filling — ideal for parties, picnics, or a sweet personal treat.
Ingredients
1 cup graham cracker crumbs
5 tablespoons unsalted butter, melted
3 tablespoons white sugar
8 oz full-fat cream cheese, softened
¾ cup heavy cream, chilled
¼ cup full-fat sour cream
½ cup white sugar
2 tablespoons freshly squeezed key lime juice (or regular lime juice)
1 tablespoon lime zest
1 pinch salt
Optional: 1 cup heavy cream and 3 tablespoons powdered sugar for whipped topping
Instructions
1. Line a 12-cup muffin pan with paper liners. Combine graham cracker crumbs, melted butter, and sugar until evenly moistened. Press about 1 tablespoon into each liner to form a crust and chill while preparing the filling.
2. Preheat the oven to 325°F (163°C). Beat softened cream cheese with sugar until smooth. Add sour cream, lime juice, lime zest, and salt, mixing just until combined. Gently fold in the chilled heavy cream.
3. Divide the filling evenly over the chilled crusts, filling each almost to the top. Bake for 15–20 minutes until centers are set but slightly jiggly. Let cool to room temperature.
4. Refrigerate for at least 3 hours or overnight to set completely. If desired, whip heavy cream with powdered sugar until soft peaks form and top each cheesecake before serving.
Notes
Use full-fat brick cream cheese for a smooth texture.
Keep heavy cream chilled for best whipping results.
Avoid overmixing once cream is added to maintain a creamy consistency.
Regular lime juice can replace key lime juice; extra zest boosts flavor.
Cheesecakes can be frozen individually for up to 3 months and thawed in the refrigerator before serving.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 12g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 45mg