Description
These mini cheesecakes feature a graham cracker crust, a creamy key lime cheesecake filling, and are topped with whipped cream and lime zest. Perfect for summer gatherings.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 6 tbsp unsalted butter, melted
For the filling:
- 2 (8 oz) blocks cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup sweetened condensed milk
- 1/4 cup granulated sugar
- 1 tbsp key lime zest
- 1/3 cup key lime juice
- 1 tsp vanilla extract
For the topping:
- Whipped cream
- Lime zest
- Key lime slices or wedges
Instructions
-
Make the crust:
- In a bowl, combine graham cracker crumbs, brown sugar, and melted butter.
- Mix until well combined.
- Press the mixture into the base of lined muffin tins or mini cheesecake molds.
- Freeze for 10 minutes.
-
Prepare the filling:
- In a large mixing bowl, beat cream cheese until smooth.
- Add sour cream, condensed milk, sugar, lime zest, lime juice, and vanilla.
- Beat until creamy and smooth.
-
Assemble:
- Spoon the filling over the chilled crusts.
- Smooth the tops.
- Chill in the fridge for at least 4–6 hours or overnight until set.
-
Garnish and serve:
- Top each mini cheesecake with whipped cream.
- Add a sprinkle of lime zest.
- Garnish with a small key lime slice.
Notes
For best results, chill the cheesecakes overnight. You can use regular limes if key limes are not available. Ensure all ingredients are at room temperature for a smoother filling.
Nutrition
- Calories: 217
- Sugar: 14g
- Sodium: 154mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Carbohydrates: 19g
- Protein: 3g
- Cholesterol: 55mg