![- 1 cup graham cracker crumbs - 4 tablespoons unsalted butter, melted - 2 tablespoons granulated sugar - 16 oz cream cheese, softened - 1 cup powdered sugar - 1/2 cup sour cream - 1/3 cup freshly squeezed key lime juice - Zest of 2 key limes - 1 teaspoon vanilla extract - Whipped cream for topping - Fresh key lime slices and zest for garnish If you can't find key limes, use regular limes instead. They work well in this recipe. For a gluten-free crust, swap graham crackers for gluten-free crumbs. You can also use coconut oil instead of butter for a dairy-free version. If you want less sugar, reduce the powdered sugar by half. Each mini key lime cheesecake has about: - Calories: 180 - Total Fat: 12g - Saturated Fat: 7g - Cholesterol: 45mg - Sodium: 120mg - Total Carbohydrates: 16g - Dietary Fiber: 0g - Sugars: 10g - Protein: 2g These tasty treats are sweet yet tangy. Enjoy them as a light dessert! Check the Full Recipe for more details. Making mini key lime cheesecakes is simple. You start with the crust. This crust is made from graham cracker crumbs, melted butter, and sugar. Next, you blend the creamy filling with cream cheese, sugar, sour cream, and key lime juice. Gather your ingredients and be ready to create something delicious. 1. Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners. 2. In a medium bowl, mix 1 cup of graham cracker crumbs, 4 tablespoons of melted butter, and 2 tablespoons of sugar. Stir until it feels like wet sand. 3. Press about 1 tablespoon of the mixture into the bottom of each muffin cup. This forms the crust. Bake for 5 minutes, then take it out to cool. 4. In a large bowl, beat 16 ounces of softened cream cheese. Use an electric mixer on medium speed until it's smooth. 5. Slowly add 1 cup of powdered sugar while mixing. Make sure it blends well. 6. Add 1/2 cup of sour cream, 1/3 cup of key lime juice, lime zest from 2 key limes, and 1 teaspoon of vanilla. Mix until smooth. 7. Spoon the filling into each crust, filling them about 3/4 full. 8. Bake for another 15 to 18 minutes. The edges should be set, but the centers need to jiggle slightly. 9. Turn off the oven and let the cheesecakes cool inside with the door slightly open for about 1 hour. 10. After cooling, place them in the fridge for a minimum of 4 hours or overnight for the best taste. 11. When ready to serve, top each cheesecake with whipped cream, a slice of key lime, and a sprinkle of zest from a key lime. This recipe is an easy way to impress your friends and family. Make sure to check out the Full Recipe for more details! When making mini key lime cheesecakes, small errors can happen. One big mistake is overbaking them. You want the centers to jiggle a bit when you take them out. Another mistake is not letting the cream cheese soften. Cold cream cheese can lead to lumps in your filling. Mixing too quickly can also add air. This can make your cheesecakes puff up and crack. Lastly, don’t skip chilling them. They need time to set properly. A smooth and creamy texture is key for great cheesecakes. First, always use room temperature cream cheese. This helps blend it easily with other ingredients. Use a hand mixer or stand mixer on medium speed. This keeps the mixture smooth and prevents air bubbles. Another tip is to add the eggs one at a time. This helps create a better mix without overworking the batter. Finally, gently fold in the sour cream and lime juice. This keeps the mixture light and fluffy. Presentation can make your mini key lime cheesecakes shine. Use a piping bag to add whipped cream on top. This gives a nice, polished look. For garnish, place a slice of fresh key lime on each cheesecake. A sprinkle of zest adds color and brightness. Serve them on a pretty platter for your guests. If you really want to impress, add a touch of edible flowers. These tips make your dessert stand out and look professional. For the full recipe, check out the details above. {{image_2}} You can change the flavor of mini key lime cheesecakes to suit your taste. Try adding berries like strawberries or blueberries. Just fold in about a cup of mashed berries into the cheesecake mix. This adds a sweet and tart twist. Another option is coconut. Add half a cup of shredded coconut to the filling. It gives a tropical taste that pairs well with key lime. If you need a gluten-free option, use almond flour instead of graham cracker crumbs. Mix one cup of almond flour with melted butter and sugar. Press it into the muffin tin as you would with the graham cracker crust. You can also use crushed gluten-free cookies for a different flavor. This way, everyone can enjoy these treats, no matter their diet. Toppings add a fun touch to your mini cheesecakes. Besides whipped cream, you can use fresh fruit or chocolate sauce. A layer of fresh berries on top looks great and tastes delicious. You can also drizzle chocolate sauce over the whipped cream. For a crunchy texture, sprinkle crushed nuts or caramelized sugar on each cheesecake. Each topping creates a unique dessert experience. For full instructions, check the [Full Recipe]. To keep your mini key lime cheesecakes fresh, place them in an airtight container. Store them in the fridge for up to five days. This will maintain their creamy texture and bright flavor. If you want to avoid soggy crusts, do not stack them. Use parchment paper between layers if needed. You can freeze these mini cheesecakes for up to three months. First, let them cool completely. Then, wrap each cheesecake in plastic wrap. Place the wrapped cheesecakes in a freezer-safe container. When ready to enjoy, simply move them to the fridge overnight to thaw. They will taste fresh and delightful! Reheating mini cheesecakes is not usually needed, but if you want them slightly warm, do so gently. Place them in a preheated oven at 300°F (150°C) for about 10 minutes. This will warm them without cooking them further. Be careful not to overheat, as this could change the texture. For best taste, serve them chilled with toppings. For the full recipe, please refer to the recipe section above. You can use regular limes if you can’t find key limes. They taste a bit different but still work well. The flavor will be less sweet and more tart. You can also mix lime juice with a bit of lemon juice for a similar taste. Just remember, key limes have a unique flavor. They are smaller and have more juice than regular limes. Mini cheesecakes can last about 5 days in the fridge. Store them in an airtight container to keep them fresh. If you notice any changes in texture or smell, it’s best to toss them. Enjoy them within this time for the best taste. Yes, you can make mini cheesecakes ahead of time! They are great for preparing in advance. Just remember to chill them for at least 4 hours or overnight before serving. This makes them set properly and taste even better. You can also freeze them for longer storage. Just thaw them in the fridge before serving. For the full recipe, check the earlier sections. In this blog post, we explored how to make mini key lime cheesecakes. We detailed the ingredients, offered substitutes, and shared nutritional facts. You learned step-by-step how to prepare, bake, and chill these treats. I gave you tips to avoid mistakes and achieve a creamy texture. We also discussed tasty variations and proper storage methods. Now, you can impress friends and family with this delicious dessert. Try your own twists and enjoy every bite!](https://toastedrecipes.com/wp-content/uploads/2025/05/4118e651-1f6d-44cc-9214-c97544c197fd-300x300.webp)
Mini Key Lime Cheesecakes
Satisfy your sweet cravings with this delightful Mini Key Lime Cheesecakes recipe! These bite-sized treats feature a creamy filling with a tangy zest that’s perfect for any occasion. Discover easy steps, helpful tips, and exciting variations to customize your dessert. Whether you're a baking novice or a pro, this recipe will impress your guests! Click through to explore the full recipe and start creating your own mini masterpieces today!