The Freshman Cook: Mini Key Lime Cheesecakes

These Mini Key Lime Cheesecakes are my goodbye nod to a fun and wonderful summer! Thank you 

“Summer of  ’15”!! It’s been a blast and I will miss you!

If you are still celebrating summer, you will want to try these mini cheesecakes. They are tangy, sweet, and creamy plus they give a little welcome relief for the still very hot and humid days we are having here in North Carolina and everywhere else! These cheesecakes would be great to serve at a party because they can be made ahead of time and refrigerated until it’s time to make the whipped cream. They are elegant enough to serve as dessert for a special dinner, and for a different look, you could make a lime sauce or even a chocolate drizzle to top them off. And they are simple enough for everyday treats! No matter what occasion you make them for, you are going to love them!

Mini Key Lime Cheesecake
3/4 cup  finely crushed Chocolate Graham Crackers
1/8 cup Butter, melted


12 ounces Cream Cheese, softened
1/3 cup Sugar
1/4 cup Whipping Cream
2 1/2 teaspoons Cornstarch
2 Eggs
1 Egg Yolk
1/8 cup fresh Key Lime juice

Whipped Cream 

1/2 cup Heavy Whipping Cream
1/4 cup Powdered Sugar

Preheat oven to 350 degrees.
 Pour the butter in with the graham crackers. Mix together until all graham cracker crumbs are coated. Set aside. Beat the cream cheese, sugar, whipping cream, cornstarch, eggs, and egg yolk together.
Squeeze the fresh key limes for the juice, then add the juice to the batter. Mix together. 
I used this mini cheesecake pan for my cheesecakes. Each cylinder in this pan has a removable bottom, which makes it easy to remove the finished cheesecake. Put 1 tablespoon of graham cracker crumbs in to each cylinder. Then tap the crumbs down with a flat object. I like using this honey dipper because it is flat and fits easily.
Spoon the batter in to each cylinder. Bake for 20-25 minutes. Check to see if cheesecake is done by testing it with a toothpick, just like you do when baking a cake. About five minutes after you take the cakes from the oven, take a toothpick around the edge of each cake. Allow to cool completely.
  Whip the heavy whipping cream on medium. Add the powdered sugar on low speed, then turn it up to high. Once the whipped cream is mixed, place the whipping cream in a decorator bag using a Wilton 1M tip. Garnish how you want! Thanks for joining me today! I am so glad you stopped by!! Here are some other cheesecake ideas you might enjoy!

Leave a Comment