Mini Key Lime Cheesecakes
User Reviews
5
18 reviews
Excellent
Mini Key Lime Cheesecakes
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Mini Key Lime Cheesecakes feature a graham cracker crust topped with a creamy key lime cheesecake filling that combines cream cheese, sour cream, and fresh key lime juice and zest. Baked in individual muffin cups, these bite-sized cheesecakes offer a smooth and tangy texture with a hint of vanilla and key lime extract. They are well-suited for gatherings or as a refreshing dessert, easily portioned and served chilled, accompanied by lightly sweetened whipped cream for added richness.
Description
The Mini Key Lime Cheesecakes start with a crisp graham cracker crust pressed into muffin cups and briefly baked to set. The filling blends softened cream cheese and sour cream with sugar, vanilla, and key lime extract, creating a smooth base. Eggs and an extra yolk are incorporated for structure, while a small amount of flour helps hold the filling together. Fresh key lime juice and zest lend a bright citrus flavor that balances the creamy richness. Baking in individual portions results in a tender, creamy cheesecake with a slight tang from the lime.
This preparation yields personal-sized cheesecakes that are ideal to serve chilled, topped with lightly sweetened whipped cream for contrast and added texture. Their compact size makes them convenient for dessert plates or parties.
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Ingredients
For the Crust:
- 1 cup graham crackers pulsed into crumbs
- 3 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- 3 unsalted butter 1/2 tablespoon, melted
For the Key Lime Cheesecake Filling:
- 12 ounces cream cheese full-fat, very soft, use brick-style for best results
- 1/2 cup sour cream at room temperature
- 3/4 cup granulated sugar
- 1 teaspoons vanilla extract pure
- 1/2 teaspoon key lime extract
- 2 egg large plus 1 egg yolk, at room temperature
- 1 all-purpose flour 1/2 tablespoon
- 1/3 cup key lime juice
- 1 teaspoon key lime zest
For the whipped cream:
- 1/2 cup heavy cream
- 1 tablespoon confectioners' sugar
Instructions
Preheat oven to 325 degrees (F). Line a 12-cup muffin tin with paper liners, lightly spray liners with non-stick spray and set aside.
For the Crust:
- In the body of a blender or food processor, combine graham crackers, sugar, and salt; pulse until the crackers have been completely transformed into fine crumbs.
- Add melted butter; stir well to combine. Add 1 heaping tablespoonful to each lined muffin cup.
- Press the crust firmly into an even layer. Bake in preheated oven 5 minutes then remove from oven and set aside to cool. In the meantime, make your filling.
For the Key Lime Cheesecake Filling:
- In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held mixer, beat the softened cream cheese and sour cream until smooth.
- Add sugar, vanilla, and key lime extract and beat smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolk and beat until combined.
- Turn the mixer off and, using a rubber spatula, gently stir in the flour, mixing just until combined. Stir in the lime juice and zest, mixing just until it's incorporated in the batter.
- Divide the filling evenly among cups - pouring it on top of the prepared crust layer - adding about 1/3 cup to each mold. The molds will be very full. Gently wiggle the pan back and forth to level the cheesecake filling.
- Bake in preheated oven for 18 to 20 minutes, or until cupcakes are puffed, set at the edges, and just a little jiggly in the center. Turn oven OFF and cool cheesecakes inside the oven, with the door cracked, for 5 minutes, before removing. Do not worry if the cheesecakes look cracked at this point!
- Cool cheesecake cupcakes in the pan, placed on top of a cooling rack, completely, before transferring them to the refrigerator to chill for at least 4 hours.
- Top each cheesecake cupcake with a dollop of whipped cream and a slice of lime right before serving.
- Store in the refrigerator, in an airtight container, until needed. Cheesecakes will keep, without the whipped cream on top, for 5 days.
For the whipped cream:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat the cream until it begins to thicken and hold soft peaks. Add in the confectioners' sugar and continue to beat for another minute.
- Dollop onto the cheesecakes right before serving.
Genuine Reviews
User Reviews
Overall Rating
5
18 reviews
Excellent
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