Mini Key Lime Cheesecakes
These Mini Key Lime Cheesecakes are a delightful fusion of creamy cheese and tangy key lime, set in a buttery graham cracker crust, perfect for summer gatherings.
Ingredients
Crust Ingredients
- 6 full-sheets graham crackers (or 3/4 cup crumbs) Provides a crispy, aromatic flavor.
- 3 tablespoons butter, melted Adds richness and moisture.
- 1 tablespoon granulated sugar Enhances the crust’s flavor.
Filling Ingredients
- 12 ounces cream cheese, softened The creamy foundation for the cheesecake.
- 1/4 cup sour cream Adds tanginess and creaminess.
- 1/2 cup granulated sugar Balances tartness of the key lime.
- 3 tablespoons key lime juice Provides the signature zesty kick.
- 1 large egg, room temperature Acts as a binder for the filling.
Instructions
Preparation
- Preheat your oven to 325°F (165°C) and lightly spray a mini cheesecake pan with nonstick cooking spray.
- Blend the graham crackers into fine crumbs and mix with the melted butter and sugar until it resembles wet sand.
- Press the crumb mixture firmly into the bottom of each cavity in the mini cheesecake pan.
- Bake the crust for about 5 minutes to set.
Filling
- Beat the softened cream cheese until smooth, then mix in sour cream and sugar.
- Incorporate the key lime juice and the egg, blending until smooth.
Baking
- Fill the baked crusts with the cheesecake filling, ensuring an even distribution.
- Bake for 15-18 minutes until edges are set but centers jiggle slightly.
Cooling
- Allow the cheesecakes to cool for an hour, then refrigerate for at least 3 hours before serving.
Notes
For best results, ensure that the cream cheese is fully softened before mixing. Consider adding a teaspoon of vanilla extract for extra flavor. Be careful not to overbake, as the cheesecakes will continue to set while cooling.