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Mini Key Lime Cheesecakes

Mini Key Lime Cheesecakes

Mini Key Lime Cheesecakes are a delightful twist on the classic cheesecake recipe. The tartness of key lime juice perfectly complements the creamy texture of the cheesecake, creating a refreshing and indulgent dessert. Topped with a dollop of whipped cream or a sprinkle of graham cracker crumbs, these mini cheesecakes are a burst of flavor in every bite. Perfect for any occasion, these treats are a must-try for key lime lovers and dessert enthusiasts alike.
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Prep Time 1 hour 15 minutes
Cook Time 20 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 164 kcal

Equipment

  • Mixing bowls
  • Stand Mixer
  • Muffin Tin
  • Food processor
  • Spatula
  • Zester
  • Citrus Juicer
  • Oven

Ingredients
  

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

Instructions
 

  • 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.
    Mini Key Lime Cheesecakes
  • Squeeze the fresh key limes for the juice, then add the juice to the batter. Mix together.
  • Put 1 tablespoon of graham cracker crumbs into each cylinder. Then tap the crumbs down with a flat object. I like using this honey dipper because it is flat and fits easily.
    Mini Key Lime Cheesecakes
  • Spoon the batter into 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.
    Mini Key Lime Cheesecakes
  • 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!
    Mini Key Lime Cheesecakes
  • Remove from oven and allow pan to cool to room temperature, then place in fridge to chill for 2 hours before serving. Enjoy!

Notes

  • Mini cheesecakes keep well in the fridge for three to four days when kept in an airtight container.
  • Cheesecakes freeze well for a maximum of three months. Place in the fridge to thaw overnight.
  • You can use either fresh or bottled key lime juice in this recipe, depending on your preference.
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