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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.
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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