Mini Key Lime Cheesecake
If you've been looking for a no-fuss Mini Key Lime Cheesecake recipe that actually delivers on flavor, this is the one. Every bite has that perfect balance of tangy citrus and rich, creamy filling on a buttery graham cracker crust. Make them once, and they'll become your go-to dessert for everything.
Equipment
Ingredients
Graham Cracker Crust
- 6 Sheets Graham crackers, 3/4 cup graham cracker crumbs
- 3 tablespoons Butter, melted
- 2 tablespoons White granulated sugar
Filling
- 12 ounces Cream cheese
- ¼ cup Sour Cream
- ½ cup White granulated sugar
- 3 tablespoons Key lime juice
- 1 teaspoons Key lime zest
- 1 teaspoons Vanilla extract
- 1 Large Egg
- 1 drop Green food coloring, optional
- Whipped cream
- Key lime slices
- Key lime zest
Instructions
Graham Cracker Crust
- Preheat your oven to 325℉. Use a 12 count cupcake tray and line each cavity with a cupcake liner.
- Blend graham crackers until you have fine crumbs. Pour the crumbs into a medium size mixing bowl and add the melted butter and sugar. Stir together until combined.
- Evenly distribute the graham cracker mixture in each liner and press down using your thumb.
- Bake the crust for 5 minutes. Remove and allow to cool.
Key Lime Filling
- Using a hand-held mixer or a standing mixer with the paddle attachment, add the cream cheese, sour cream, granulated white sugar and beat on medium speed until well combined.
- Add in the key lime juice, zest, vanilla extract, and dye and continue to mix until combined. Finally, add in the egg and beat until just combined.
- Evenly pour the key lime filling into each cupcake liner. Place back into the oven on 325℉ for another 15 minutes. The tops should no longer appear wet.
- Take out of the oven and allow the cheesecakes to fully cool. Place the covered cheesecakes into the refrigerator for one hour to chill. Top with whipped cream and garnish if desired.
Christina's Notes
- Use block-style, full-fat cream cheese. Spreadable cream cheese is too soft and will give you a runny filling.
- Bring your ingredients to room temperature. Cold cream cheese leads to a lumpy batter that won't smooth out completely.
- Crush your graham crackers to fine crumbs. Coarse crumbs make a crumbly crust that falls apart when you try to remove the liner.
- Press the crust firmly. Use your thumb or the back of a small spoon to pack it down — a compact crust holds together much better.
- Don't skip the pre-bake on the crust. That 5-minute bake sets the crust so it doesn't get soggy when the filling goes in.
- Add the egg last and mix gently. Overmixing after the egg is added causes air bubbles and cracking.
- Trust the visual cue, not just the timer. The tops should look set and no longer appear wet — that's your signal to pull them from the oven.
- Cool at room temperature before refrigerating. A gradual cool-down prevents cracking and keeps the texture smooth.
- Chill the full hour. Cutting the chill time short gives you a soft, underset filling instead of that firm, sliceable texture.
- Add toppings right before serving. Whipped cream added too early can weep and soften — save it for the last minute.
- Use smooth cupcake liners. The crimped variety leaves marks on the sides; smooth liners give you a cleaner finished look.
MY NOTES
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Recipe compliments of www.ITISAKEEPER.com