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Mini key lime cheesecakes are a delightful twist on the classic dessert, offering a perfect balance of tangy and sweet flavors in a charming, bite-sized form. Their popularity has surged in recent years, as they provide a refreshing alternative to heavier desserts, making them ideal for warm weather gatherings, parties, or simply as a personal indulgence. The unique flavor profile of key lime—bright, zesty, and refreshing—ensures that these mini treats are a hit among dessert lovers of all ages.

Mini Key Lime Cheesecakes

Create a refreshing dessert that'll impress everyone with this mini key lime cheesecakes recipe! These delightful bite-sized treats combine tangy key lime with a creamy filling, all nestled in a crispy graham cracker crust. Perfect for any gathering or simply to treat yourself, these cheesecakes are easy to make ahead and absolutely stunning on any dessert table. Click through to explore the full recipe and elevate your dessert game!
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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 powdered sugar

1/2 cup sour cream

1/4 cup fresh key lime juice (about 4-5 key limes)

Zest of 2 key limes

1 teaspoon vanilla extract

2 large eggs

For the topping:

Whipped cream (for serving)

Lime wedges or slices (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.

    Make the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press about 1 tablespoon of the mixture into the bottom of each lined muffin cup, packing it down firmly.

      Bake the Crust: Bake the crusts in the preheated oven for 5-7 minutes or until set and slightly golden. Remove them from the oven and allow them to cool slightly.

        Prepare the Filling: In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer. Gradually add the powdered sugar, mixing until incorporated.

          Add Remaining Ingredients: Add the sour cream, key lime juice, lime zest, and vanilla extract. Mix until the mixture is creamy and well blended. Finally, add the eggs one at a time, mixing just until incorporated—overmixing can cause cracks!

            Fill the Cups: Pour the cheesecake filling over the cooled crusts, filling each muffin cup approximately 3/4 full.

              Bake the Cheesecakes: Carefully place the muffin tin in the oven and bake for about 20-25 minutes, or until the centers are set but still slightly jiggly. Remove them from the oven and allow them to cool on a wire rack.

                Chill: Once cooled to room temperature, cover the cheesecakes with plastic wrap and refrigerate for at least 4 hours or overnight to set fully.

                  Serve: Just before serving, top each mini cheesecake with a dollop of whipped cream and garnish with a small lime wedge or slice. Enjoy your delightful mini key lime cheesecakes!

                    Prep Time: 25 min | Total Time: 5 hrs (includes chilling) | Servings: 12 mini cheesecakes