Description

Mini Key Lime Pie Cheesecakes blend the tangy brightness of key limes with creamy cheesecake, all nestled atop a buttery graham cracker crust. These individual treats offer a delightful, portable twist on the classic pie—perfect for summer parties or whenever you want a zesty, simple-to-serve dessert.

Ingredients

Units Scale

For the Crust

1 cup graham cracker crumbs (about 8 squares)
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted

For the Cheesecake Filling

8 oz (225g) cream cheese, softened
1/3 cup granulated sugar
1 large egg
1/4 cup sour cream
2 tablespoons key lime juice (freshly squeezed preferred)
1 teaspoon key lime zest
1 teaspoon vanilla extract

For Garnish (Optional)

Whipped cream
Extra key lime zest
Key lime slices

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Instructions

Preheat the Oven – Preheat your oven to 325°F (163°C) and line a standard muffin tin with paper liners for easy removal.
Make the Crust – In a small bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until the mixture is evenly saturated and resembles wet sand. Spoon about 1 tablespoon of the crust mixture into each muffin cup and press down firmly to create an even layer.
Bake the Crust – Bake the crusts for 5 minutes, then remove from the oven and set aside while you prepare the filling.
Mix the Cheesecake Filling – In a medium bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the egg, sour cream, key lime juice, key lime zest, and vanilla extract. Mix until just combined, scraping down the sides as needed to prevent lumps.
Fill and Bake – Divide the filling evenly among the prepared crusts, filling each liner nearly to the top. Bake for 15-18 minutes, or until the centers are set but still slightly jiggly. Remove from the oven and let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Chill – Refrigerate the cheesecakes for at least 2 hours (or overnight) to allow them to firm up and for flavors to meld.
Garnish and Serve – Before serving, top each mini cheesecake with a dollop of whipped cream, a sprinkle of extra key lime zest, and a slice of key lime, if desired.

Notes

If you can’t find key limes, regular limes can be substituted for a similar flavor.
For a gluten-free option, use gluten-free graham crackers for the crust.
Make sure cream cheese is fully softened to avoid lumps in the filling.
Cheesecakes can be made a day ahead and kept chilled until serving.

Nutrition

Serving Size: 1 mini cheesecake (of 12)
Calories: 170
Sugar: 11g
Sodium: 120mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 0g
Protein: 2g
Cholesterol: 40mg