Mini Key Lime Cheesecakes
Mini Key Lime Cheesecakes feature a creamy lime filling, graham cracker crust, and whipped cream for a refreshing, bite-sized dessert.
Servings: 12 servings
Equipment
- food processor (or zip-top bag and rolling pin)
- mixing bowl (large and small)
- hand mixer or stand mixer
- shot glasses (for pressing crust)
- cookie scoop or large spoon
- citrus juicer (optional)
Ingredients
Crust
- 1 package graham crackers 9 full sheets
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter - melted
Cheesecake Filling
- 16 oz cream cheese room temperature
- 1 cup granulated sugar
- ½ cup plain Greek yogurt
- ½ cup heavy cream
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 2 teaspoons lime zest from about 3 Key limes or 2 regular limes
- 3 tablespoons lime juice
Whipped Cream
- 2 cups heavy whipping cream
- ½ cup powdered sugar
Instructions
Make the Crust
- Preheat the oven to 350°F. Line a cupcake pan with 12 liners.
- Crush the graham crackers into fine crumbs using a food processor or a zip-top bag and rolling pin.
- In a bowl, mix the crumbs with sugar and melted butter until combined.
- Divide the crust mixture evenly among the liners and press firmly into the bottoms using the back of a tablespoon or small glass.
- Bake for 8 minutes, then set aside to cool.
Make the Cheesecake Filling
- In a large bowl, beat the cream cheese and sugar together on low speed until smooth and creamy.
- Add the Greek yogurt, heavy cream, cornstarch, vanilla extract, eggs, lime juice, and lime zest. Beat on low speed until fully combined, scraping down the sides of the bowl as needed.
- Divide the filling evenly over the crusts.
- Bake for 18-22 minutes, or until the edges are set but the centers still jiggle slightly.
- Let the cheesecakes cool in the pan at room temperature for 20 minutes, then transfer to the refrigerator to chill for at least 1 hour.
- Once chilled, remove the cupcake liners.
Make the Whipped Cream
- In a clean mixing bowl, beat the heavy whipping cream on medium-high speed for 1-2 minutes.
- Gradually add the powdered sugar and continue whipping until stiff peaks form.
- Transfer the whipped cream to a piping bag fitted with your favorite tip.
Assemble
- Pipe whipped cream onto each mini cheesecake.
- Garnish with extra lime zest and a small lime wedge.
Notes
🥡 STORAGE
- Store mini cheesecakes in an airtight container in the refrigerator for up to 4 days.
- Keep them chilled until ready to serve.
♨️ REHEATING
- Reheating is not recommended. These cheesecakes are best enjoyed cold, straight from the fridge.
❄️ FREEZING
- Freeze without the whipped cream topping. Wrap each cheesecake in plastic wrap and place in a freezer-safe container.
- Freeze for up to 2 months. Thaw in the refrigerator before serving.
💡 TIPS FOR BEST RESULTS
- Use room temperature cream cheese and eggs for a smooth filling.
- Do not overmix or overbake to prevent cracks.
- Let them cool fully before removing liners or topping with whipped cream.
- Fresh lime juice and zest provide the best flavor.
🍳 ALTERNATE COOKING METHODS
- No alternate cooking methods are recommended for this recipe.
♻️ LEFTOVERS
- Store any leftovers in the refrigerator and enjoy within a few days.
- Leftovers can also be frozen and served chilled straight from the freezer for a refreshing treat.
Nutrition
Serving: 1mini cheesecake | Calories: 582kcal | Carbohydrates: 54g | Protein: 8g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 129mg | Sodium: 370mg | Potassium: 186mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1366IU | Vitamin C: 2mg | Calcium: 111mg | Iron: 2mg
