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Mini key lime cheesecakes with fresh whipped cream on top.
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5 from 1 vote

Mini Key Lime Cheesecakes

Mini key lime cheesecakes have a graham cracker crust, and a very zesty cheesecake. They are topped with whipped cream and a little lime for garnish.
Prep Time30 minutes
Cook Time20 minutes
Chilling Time6 hours
Total Time6 hours 50 minutes
Servings: 12 cheesecakes
Calories: 231kcal
Author: Stephanie Rutherford

Ingredients

Graham Cracker Crust

  • 1 ¼ cup Graham cracker crumbs
  • ⅛ cup Brown sugar packed light or dark
  • 4 tablespoon Unsalted butter melted

Key Lime Cheesecake

  • 8 oz Cream cheese room temperature
  • ¼ cup White granulated sugar
  • Zest of 1 lime
  • ⅛ cup Key lime juice
  • 1 tablespoon Sour cream room temperature
  • 1 Large egg room temperature

Whipped Cream

  • 1 cup Heavy cream
  • 2 tablespoon Powdered sugar
  • ½ teaspoon Pure vanilla extract
US Customary - Metric

Instructions

Graham Cracker Crust

  • Preheat oven to 325°F. Line a 12 cup muffin tin with muffin liners.
  • Use a food processor or blender to blend graham crackers into a fine crumbs. Mix the crumbs, brown sugar, and melted butter together with a fork. Use 1 tablespoon and scoop compacted crust into each muffin liner. Use ⅛ cup to compact the crust.

Key Lime Cheesecake

  • Use a hand mixer and beat the cream cheese on high for 1 minute. Add in sugar and beat again for 1 minute. Scrape the bowl. Add in the zest of 1 lime, key lime juice, and sour cream. Mix on medium until smooth.
  • Add in the egg. Mix on low until just combined. Use a cookie scoop and scoop batter on top of the crust.
  • Bake for 18-20 minutes. There should be a slight jiggle in the middle. Turn off the oven, and crack open the door. Let them sit in the oven for 20 minutes. Then, transfer them to a cooling rack.
  • Allow the cheesecakes to cool completely. Cover and chill in the fridge for 6 hours or up to overnight.

Whipped Cream

  • Place metal bowl and whisk attachments in the freezer for 10 minutes. A cold bowl makes it a lot easier whip up whipped cream.
  • Beat whipped cream, powdered sugar, and vanilla. Beat on medium-high until medium peaks form. It should be light and fluffy like a cloud.
  • Take the cheesecakes out of the wrappers. Spoon the whipped cream on top. Place a little bit of lime on top of the whipped cream for decoration.

Notes

Room Temperature Ingredients- Pull out dairy ingredients out 2 hours before baking.

Nutrition

Calories: 231kcal | Carbohydrates: 16g | Protein: 2g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 59mg | Sodium: 128mg | Potassium: 59mg | Fiber: 1g | Sugar: 9g | Vitamin A: 670IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg