Description
Mini Key Lime Pie Cheesecakes combine a buttery graham cracker crust with a creamy, tangy key lime cheesecake filling in perfectly portioned individual desserts. They’re refreshing, easy to make, and ideal for parties, holidays, or summer gatherings.
Ingredients
6 sheets graham crackers, crushed into 3/4 cup crumbs
3 tablespoons butter, melted
2 tablespoons white granulated sugar
12 ounces cream cheese
1/4 cup sour cream
1/2 cup white granulated sugar
3 tablespoons key lime juice
1 teaspoon key lime zest
1 teaspoon vanilla extract
1 large egg
1 drop green food coloring (optional)
Whipped cream, for topping
Key lime slices, for garnish
Extra key lime zest, for garnish
Instructions
- Preheat the oven to 325°F (163°C) and line a 12-cup muffin pan with cupcake liners.
- Mix the graham cracker crumbs, melted butter, and 2 tablespoons sugar until evenly combined.
- Divide the crumb mixture evenly among the liners and press firmly into the bottoms to form the crusts.
- Bake the crusts for 5 minutes, then remove from the oven and let cool slightly.
- Beat the cream cheese, sour cream, and 1/2 cup sugar until smooth and creamy.
- Mix in the key lime juice, key lime zest, vanilla extract, and optional green food coloring until combined.
- Add the egg and mix just until incorporated. Do not overmix.
- Divide the cheesecake filling evenly over the cooled crusts.
- Bake for about 15 minutes, or until the centers are set and no longer look wet.
- Cool completely, then cover and refrigerate for at least 1 hour.
- Before serving, top each cheesecake with whipped cream, extra key lime zest, and a key lime slice.
Notes
Substitute regular lime juice and zest if key limes are unavailable.
For a sweeter crust, use crushed vanilla wafer cookies instead of graham crackers.
Add shredded or toasted coconut for a tropical variation.
Freeze without whipped cream or fresh garnishes for up to 2 months and thaw overnight in the refrigerator.
Do not overmix after adding the egg or overbake to help prevent cracks.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 217 kcal
- Sugar: 14 g
- Sodium: 170 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 55 mg
