Few foods bring to mind daydreams of summer like the tart creaminess of Key Lime Cheesecake. Making and serving this dessert in “mini” form makes it a darn near perfect treat!
Often, after a wonderful dinner with friends, there’s just not enough room for a full-size dessert, and I love providing our guests with a selection of mini desserts. These mini key lime cheesecakes are just the right size, and one of my favorite go-to recipes.
For the Crust:
- 6 full-sheets 90 grams graham crackers (or 3/4 cup graham cracker crumbs)
- 3 tablespoons (45 grams) butter, melted
- 2 tablespoons (25 grams) granulated sugar or brown sugar
For the Key Lime Cheesecake Filling:
- 8 oz. brick-style cream cheese, softened to room temperature
- 1/4 cup sour cream
- 1/4 cup granulated sugar
- 1 tablespoon plus 1 teaspoon key lime juice
- 2 teaspoon key lime zest (or regular lime zest)
- 1 teaspoon vanilla extract
- 1 drop green food coloring (optional)
- 1 large egg room temperature
To make the crust:
- Preheat oven to 350°F. Spray each cavity of a 12-count mini cheesecake pan with nonstick cooking spray and set aside. You may also use a regular 12-count muffin pan. If you use this method, I recommend lining each cavity with a cupcake liner for easier removal.
- Add the graham crackers to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl, add the melted butter and sugar, and mix until well combined. Evenly distribute the mixture between all 12 cavities in the mini cheesecake pan, or muffin pan cavities lined with muffin cups, and press the graham cracker mixture down firmly into an even layer. I use a pastry tamper.
- Bake at 350°F for 5 minutes, remove from the oven and set aside to cool.
- Reduce oven temperature to 325°F.
To make the cheesecake filling:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Add in the sour cream and granulated sugar and mix until well combined. Add in the key lime juice, zest, vanilla extract, and green food coloring (optional) and mix until fully combined, scraping down the sides of the bowl as needed. Then, add in the egg and mix on low speed until just combined.
- Evenly distribute the cheesecake filling between all 12 cavities of the pan to about 3/4 full. Place the pan in the oven and bake at 325°F for 15-18 minutes or until the tops of the cheesecakes are set.
- Remove from the oven and allow to cool at room temperature for at least 1 hour. Carefully remove the cheesecakes from pan and place into an airtight container. You can also keep them in the pan and cover it tightly with plastic wrap. Transfer to the refrigerator to chill for at least 3-4 hours or overnight.
- Once the cheesecakes are chilled remove them from the refrigerator, garnish with whipped cream, if desired.
- Serve and enjoy!
Using the green food coloring or gel is completely optional. Sometimes I use it, and other times I prefer a completely natural look, without tampering with the shade of the creamy filling at all. It comes down to visual and personal preference…
- Category: Dessert
- Method: Bake and refrigerate
- Cuisine: American
Keywords: key lime cheesecake, mini cheesecake, mini key lime cheesecake