Transport yourself to the sunny shores of Florida with every bite of these Mini Key Lime Cheesecakes. Combining the tangy zest of key limes with the creamy richness of cheesecake, these mini delights are a perfect balance of flavors. Whether you’re hosting a party or simply craving a sweet treat, these individual-sized desserts are sure to impress.
Mini Key Lime Cheesecakes
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.
- 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.
- 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.
- 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!
- 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.
Nutrition Facts
| Nutrition | Value |
|---|---|
| Calories | 164kcal |
| Carbohydrates | 14g |
| Protein | 3g |
| Fat | 11g |
| Saturated Fat | 6g |
| Sodium | 132mg |
How Long Do Mini Cheesecakes Take to Defrost?
Mini cheesecakes typically take about 1 to 2 hours to defrost at room temperature. It’s best to place them in the refrigerator overnight for a more controlled thawing process. Avoid defrosting them in the microwave, as this can cause the cheesecakes to become too soft or melt unevenly.
Why Did My Mini Cheesecake Sink?
Overheating the batter, which incorporates too much air, or abrupt temperature changes that cause it to rise and fall quickly might cause the cheesecake to sink in the center. Additionally, the middle may collapse if it’s underbaked. Sinking can be avoided by progressively cooling.
