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What could be better than cute and creamy Mini Key Lime Cheesecakes?!?

Mini Key Lime Cheesecakes

Ashley Manila
Cute and creamy Mini Key Lime Cheesecakes!
5 from 6 votes
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Prep Time 30 minutes
Cook Time 30 minutes
Inactive Time 4 hours
Total Time 5 hours
Course Dessert
Cuisine American
Servings 1 dozen

Ingredients
 

For the Crust:

  • 1 cup Graham Crackers, pulsed into crumbs
  • 3 tablespoons Granulated Sugar
  • 1/4 teaspoon Kosher Salt
  • 3 and 1/2 tablespoons Unsalted Butter, melted

For the Key Lime Cheesecake Filling:

  • 12 ounces Full-Fat Cream Cheese, very soft (use brick-style cream cheese for best results)
  • 1/2 cup sour cream, at room temperature
  • 3/4 cup Granulated Sugar
  • 1 teaspoons Pure Vanilla Extract
  • 1/2 teaspoon key lime extract
  • 2 large Eggs plus 1 Egg Yolk, at room temperature
  • 1 and 1/2 tablespoons All-purpose Flour
  • 1/3 cup key lime juice
  • 1 teaspoon key lime zest

For the whipped cream:

  • 1/2 cup heavy cream
  • 1 tablespoon confectioners' sugar

Instructions
 

Preheat oven to 325 degrees (F). Line a 12-cup muffin tin with paper liners, lightly spray liners with non-stick spray and set aside.

    For the Crust:

    • In the body of a blender or food processor, combine graham crackers, sugar, and salt; pulse until the crackers have been completely transformed into fine crumbs.
    • Add melted butter; stir well to combine. Add 1 heaping tablespoonful to each lined muffin cup.
    • Press the crust firmly into an even layer. Bake in preheated oven 5 minutes then remove from oven and set aside to cool. In the meantime, make your filling.

    For the Key Lime Cheesecake Filling:

    • In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held mixer, beat the softened cream cheese and sour cream until smooth.
    • Add sugar, vanilla, and key lime extract and beat smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolk and beat until combined.
    • Turn the mixer off and, using a rubber spatula, gently stir in the flour, mixing just until combined. Stir in the lime juice and zest, mixing just until it's incorporated in the batter.
    • Divide the filling evenly among cups - pouring it on top of the prepared crust layer - adding about 1/3 cup to each mold. The molds will be very full. Gently wiggle the pan back and forth to level the cheesecake filling.
    • Bake in preheated oven for 18 to 20 minutes, or until cupcakes are puffed, set at the edges, and just a little jiggly in the center. Turn oven OFF and cool cheesecakes inside the oven, with the door cracked, for 5 minutes, before removing. Do not worry if the cheesecakes look cracked at this point!
    • Cool cheesecake cupcakes in the pan, placed on top of a cooling rack, completely, before transferring them to the refrigerator to chill for at least 4 hours.
    • Top each cheesecake cupcake with a dollop of whipped cream and a slice of lime right before serving.
    • Store in the refrigerator, in an airtight container, until needed. Cheesecakes will keep, without the whipped cream on top, for 5 days.

    For the whipped cream:

    • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat the cream until it begins to thicken and hold soft peaks. Add in the confectioners' sugar and continue to beat for another minute.
    • Dollop onto the cheesecakes right before serving.
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