"They are light and fresh, made with fresh lime juice. It’s just the perfect combination of creamy, tangy and sweet!"
Mini Key Lime Cheesecakes
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A Note from Feedfeed
These Mini Key Lime Cheesecakes are tangy, bite-sized, and super easy to make! Top them off with a little dollop of whipped cream and fresh lime for a creamy, bright bite! Check out our Mini Desserts feed for 500+ recipe ideas!
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- Recipe Card
Prep time 45mins
Cook time 25mins
Serves or Makes: 8
Recipe Card
ingredients
- 5 whole graham cracker rectangles
- 2 tablespoons unsalted butter
- 16 ounces cream cheese
- 1/2 cup granulated sugar
- 1/2 cup heavy whipping cream
- 2 tablespoons corn starch
- 1 large egg
- Zest of 1 lime
- Freshly squeezed 1 lime juice
Method
Step 1
Preheat oven to 300°. Line a cupcake pan with cupcake baking liners so you can easily remove them from the pan. Using a food processor, pulse the graham crackers into crumbs. In a small bowl, mix cracker crumbs and butter; press on the bottom of cupcake liners. Bake for 5 min. Cool on a wire rack.
Step 2
For filling: in a large bowl, beat cream cheese and sugar until smoothed with spatula. Add heavy whipping cream; beat until well blended. Add the rest of ingredients and mix with spatula until well combined. Use a large cookie scoop (or ¼ cup measuring cup) to spoon the batter into the prepared cupcake liners crust, leave some gap about ¼-inch at the top. Bake 20 minutes or until center is just set and top appears dull. Turn off the oven heat, leave the door just a little open and leave the cake to rest in the oven for 45 minutes. Otherwise, cheesecake can crack with sudden heat. Cool cheesecake on a wire rack for 2 hours. Refrigerate cheesecake overnight. Top with whipping cream and lime pieces, enjoy!