Mini key lime cheesecakes

5 from 2 votes

Prepare delicious mini key lime cheesecakes for your loved ones with this recipe. The perfect balance of sweetness and tang will make you fall in love! No water bath!

Prep Time30

Cook Time30

Chilling time3

Total Time4

Course: Dessert

Cuisine: American

Servings: servings

Calories: 299kcal

Author: Heather Perine

Ingredients

For the Crust

10 full Graham Crackers sheets 150 g
3 tablespoons packed light brown sugar
4 tablespoons (56 g) unsalted butter melted

For the Cheesecake

16 ounces cream cheese room temperature
1/8 teaspoon salt
1 ½ tablespoons all-purpose flour
3/4 cup (150 g) granulated sugar
1 teaspoons vanilla extract
⅓ cup (80 g) sour cream room temperature
1 large egg room temperature
¼ cup (60 ml) key lime juice
1 tablespoon key lime zest or regular lime zest

Instructions

For the Crust:

Preheat oven to 350℉ (177℃). Line two regular-sized cupcake tins with cupcake papers. (this recipe make 18 cheesecakes so you will need two tins).
Add Graham crackers to your food processor and pulse until broken down into crumbs. 10 full Graham Crackers sheets
Transfer to a small mixing bowl. Add brown sugar and then stir in with a spatula or wooden spoon until mixed in completely. 3 tablespoons packed light brown sugar
Pour in melted butter and stir together until evenly mixed. 4 tablespoons (56 g) unsalted butter
Use about a 1 1/2 tablespoons transfer the mixture to your cupcake tin. Press into a flat layer. A shot glass works great but any flat tool, or even clean hands work!
Bake for 5 minutes at 350℉ (177℃), until slightly darker golden brown in color. Remove from oven amd set aside. Lower the oven temperature to 325℉ (163℃).

For the Filling:

Add softened cream cheese to bowl and mix together with an electric mixer on medium speed for 2 minutes. I like to use my stand mixer fitted with a whisk attachment but hand mixer also works. 16 ounces cream cheese
Add the flour, sugar, and the salt to the bowl and mix on medium speed until creamy and incorporated. Scrape bowl down with a spatula and continue to mix until completely homogenous. 1/8 teaspoon salt 1 ½ tablespoons all-purpose flour 3/4 cup (150 g) granulated sugar
Add sour cream and vanilla extract, mix well. 1 teaspoons vanilla extract ⅓ cup (80 g) sour cream
Add the egg beating to combine. Scrape the bowl down and mix until completely smooth. 1 large egg
Add lime juice and zest and beat to combine. Scrape down bowl one last time and beat to endure all is incorporated. ¼ cup (60 ml) key lime juice 1 tablespoon key lime zest
Use a cookie scoop to transfer the cheesecake mixture to your cupcake tin. Fill all the way to the top (about a ¼ cup for each). I like to use a medium cookie scoop for this.
Bake at 325℉ (163℃) for 18-20 minutes. Turn the oven off and allow to cool in the oven for 20 minutes. Remove from oven and cool to room temperature for one hour then refrigerate for 2 hours or until firm. Remove from the muffin tin (if they stick loosen around the sides with a knife or metal spatula to gently release. Top with whipped cream before serving.

Notes

Storage: Before storing, make sure your key lime cheesecakes are completely cool. Transfer to an airtight container and place in the fridge. It can last up to 4 days.
Freezing: You can freeze these delicious mini key lime cheesecakes for up to 3 months. Transfer to an airtight container or freezer bag. If you're using freezer bags, squeeze out as much air as possible to prevent freezer burns. Transfer frozen mini cheesecakes to the fridge overnight to thaw.
Key Lime Juice - You can use key limes and juice them. You will need quite a few, as they are small. Or use bottled key lime juice if you can't find key limes.
Cream Cheese - Should be softened at room temperature, follow the How To Soften Cream Cheese Guide. I used blocks of full-fat cream cheese for these mini cheesecakes. It gives a silkier and smooth texture to the cream cheese filling. Don't use the tub types.
Sour Cream - I used full-fat sour cream. It adds a richer and better flavor to the cream cheese batter. You can also use half sour cream and half heavy cream. Or use full-fat plain greek yogurt.

Nutrition