Mini Key Lime Cheesecakes
Tangy, creamy, and perfectly portioned, these Mini Key Lime Cheesecakes deliver bright citrus flavor in easy single servings. They’re simple to make, require no slicing, and work beautifully for parties, sharing, or a sweet treat at home.
Equipment
- 12-count muffin pan OR 24-count mini muffin pan
- Muffin liners or nonstick spray
- Gallon-size zip-top bag (for crushing graham crackers)
- Rolling pin or measuring cup (to smash the graham cracker)
- Small mixing bowl
- Large mixing bowl
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Zester/grater for the limes
Ingredients
Cheesecake
- 24 oz Cream Cheese softened
- 16 oz Sweetened Condensed Milk
- 1 teaspoon Vanilla
- 1 cup Sugar
- 2 Eggs
- ¾ cup Lime Juice
Graham Cracker Crust
- 2 cups Graham Crackers crushed into crumbs
- 1.5 tablespoon Sugar
- 6 tablespoon Salted Butter melted
Toppings
- Lime Zest for the top
- Whipped Cream optional for the top
- Lime Wedges/Sliced optional for the top
Instructions
- First, preheat the oven to 325°F and grease a 12-count muffin pan really well. Crush the graham crackers, then mix them with the sugar and butter until the crumbs are evenly coated.
- Next, press the crumb mixture evenly into each muffin cup and bake for 7-8 minutes until golden brown. Remove the pan from the oven and let the crusts cool. Set the oven to 350°F for the next part.
- Meanwhile, beat the softened cream cheese and sugar in a large bowl until smooth, then add the eggs and mix until fully combined.
- After that, add the lime juice, vanilla and sweetened condensed milk and mix until the filling comes together smoothly.
- Then, fill each muffin cup about ¾ full with the cheesecake mixture and bake for 18–22 minutes, until the edges are set and the centers have a slight jiggle. Leave the muffin pans in the oven and turn the heat off with the oven door slightly cracked for 1-2 hours.Note: If you use a 24 count mini muffin pan, you will need to decrease the bake time to 13-15 minutes.
- Now, let the cheesecakes cool completely so they can finish setting. Place the muffin pans in the fridge for at least 8 hours or overnight.
- Once set from the fridge, remove them from the muffin pans and top with lime zest, whipped cream, and a thin slice of lime before serving. Enjoy!
