Prepare to embark on a tantalizing culinary journey with these irresistible Mini Key Lime Cheesecakes that promise to transform your dessert experience! Imagine biting into a perfectly portioned, creamy delicacy that bursts with vibrant citrus flavor and a buttery graham cracker crust. These miniature marvels are not just desserts; they're portable pieces of tropical paradise that will have your taste buds dancing and your guests begging for the recipe.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 16 oz cream cheese, softened
- 1 cup sweetened condensed milk
- 1/2 cup key lime juice
- 1 tsp vanilla extract
- 2 eggs
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened and resemble wet sand.
- Press about 1 tablespoon of the graham cracker mixture into the bottom of each cupcake liner, firmly compacting it to create a solid crust.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy, using an electric mixer on medium speed.
- Gradually add sweetened condensed milk to the cream cheese, mixing until well combined and free of lumps.
- Pour in the key lime juice and vanilla extract, continuing to mix until the ingredients are fully incorporated.
- Add eggs one at a time, mixing on low speed after each addition just until blended. Be careful not to overmix.
- Divide the cheesecake batter evenly among the prepared cupcake liners, filling each about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until the centers are almost set but still slightly jiggly.
- Remove from the oven and let the mini cheesecakes cool in the pan for 30 minutes at room temperature.
- Refrigerate for at least 2 hours or overnight to allow the cheesecakes to set completely.
- Before serving, optionally garnish with whipped cream, lime zest, or a small lime wedge.
Tips
- Room Temperature Matters: Ensure cream cheese and eggs are at room temperature for smoother, lump-free mixing.
- Don't Overmix: Mix ingredients just until combined, especially when adding eggs, to prevent a dense, tough texture.
- Use Fresh Key Lime Juice: For the most authentic and bright flavor, squeeze fresh key limes if possible.
- Check for Doneness: The cheesecakes should be slightly jiggly in the center when you remove them from the oven.
- Chill Thoroughly: Refrigerating for at least 2 hours helps the cheesecakes set and enhances their flavor.
- Optional Garnish: Elevate presentation with a dollop of whipped cream, lime zest, or a small lime wedge.
- Storing Tips: These mini cheesecakes can be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 6g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 95mg
