Never miss out on a recipe! Subscribe and get updates sent to your inbox!
X

Mini Key Lime Cheesecakes

Mini Key Lime Cheesecakes | Dinners, Dishes and Desserts

Are you ready for Easter?  It is only a couple days a way!  I hope you are doing better than I am with a plan.  I did manage to pick up a few things for an Easter basket today, but that is about it.  At least my 8 year old will be pleased!  Our neighborhood has a small Easter Egg hunt on Sunday.  My 8 year old is already working on his game plan, so he can get the most eggs.  Which in turn means the most candy, since they are filled plastic eggs.  Speaking of eggs.  Do you decorate eggs at your house?  We always have in the past, not sure my son is super into it this year, so we will have to see.

Mini Key Lime Cheesecakes - Perfectly sweet and tart

I am all about citrus this spring.  I discovered how good Lemon Bars actually are!  And these Lemony Greek Easter Cookies were such a buttery and light treat.  So I thought why not make a rich cheesecake a little lighter with a key lime twist.  My husbands favorite pie is a key lime pie, so I was sure that he would love these.  I was a little surprised when even my son and his friends liked them too.  You could easily make this into a full size 9 inch cheesecake, but I liked the idea of everyone getting their own.

Mini Key Lime Cheesecakes | Dinners, Dishes, and Desserts

This month for our cooking club the theme was “spring showers”.  I thought these key lime cheesecakes were the perfect thing to bring.  I love anything that is mini, and these are great for any kind of shower or party.  They are the perfect balance of tart and sweet.  If you are worried about the amount of key lime juice, you can start with 1/2 a cup.  Taste and add more to get to your liking.  Personally, if I am having key lime, I want it to taste like it, not just hint at it.

Mini Key Lime Cheesecakes
 
Serves: 24
Prep time:
Cook time:
Total time:
 
Perfectly tart and sweet Mini Key Lime Cheesecakes. Perfect for spring.
Ingredients
Crust
  • 2 cups graham cracker crumbs
  • 4 Tbls butter, melted
  • 2 Tbls sugar
For filling
  • 3 (8 ounce) packages cream cheese (I used light) room temperature
  • 1 cup sugar
  • ⅔ sour cream
  • ¼ cup flour
  • 2 tsp vanilla
  • 3 eggs
  • 1 cup key lime juice
Instructions
  1. Heat oven to 350 degrees. Line muffin cups with liners. Makes a 24.
  2. Combine graham cracker crumbs, butter and sugar together. Put about 1 Tbls of crumbs into the bottom of the muffins tins. Press down. Bake for 5 minutes. Set aside.
  3. Cream together cream cheese and sugar for a couple minutes until very smooth, scrape down the sides of the bowl as necessary. Add sour cream, key lime juice, and vanilla. Mix well. Add 1 egg at a time, beating for about 1 minute after each addition. Stir in flour.
  4. Scoop batter into muffin cups. Return to the oven and bake for 25-30 minutes, until set.
  5. Cool completely. Top with whipped cream to serve.

 

 

Comments

  1. So pretty and yummy looking! Love it!

  2. My fiance is going to love these key-lime pies!

  3. Two of my favorite things in the world are key lime pie and key lime cheesecake. These look delicious!

  4. These are too cute (and yummy!)!

  5. These little cheesecakes look very cute. And I can imagine with lime they taste awesome!

  6. Christy says:

    i made these today and the fell in the middle! what happened :-(

    • How much did they fall? I have never made a cheesecake that does not fall slightly in the middle. Were the cooked all the way?

      • Christy says:

        they fell probably a third of the way down…i cooked for 30 minutes :-(

        • 30 minutes should be good, but all ovens are different. Sometimes with cheesecake I bake until it just starts to crack, that ensures it is cooked 100% of the way thru.

  7. Mine were a disaster. They puffed up in the oven and then totally collapsed down to about a third of the muffin cup. I used the full amount of key lime juice (freshly squeezed by hand) and they also tasted awful. What a waste of money and effort. I am sorry but these should not be posted on the web.

    • I am sorry these didn’t work out for you. Normally, cheesecake should not puff up in the oven. If it does, it usually means you have cooked it too long. Hot air expands, and then when you take it out of the oven it contracts, and sinks. I did not have sinking issues, and got rave reviews. The recipe is slightly modified of another recipe I make regularly as well (I just swapped out the liquids). I have not used fresh squeezed key lime juice, so I don’t know if that had anything to do with it either. Other reasons could be over mixing and getting too much air in. Cooling too quickly; this causes it to contract more. All ovens are different, so it does take a little testing to get the perfect time in your oven.

      • You might have hit the nail on the head with the air. We had it in the KitchenAid mixer and that might have aerated the batter too much. The cheesecakes basically blew up (they totally overflowed the muffin cups) and then collapsed while in the oven so it wasn’t an issue of something happening after they were taken out of the oven. It was quite the mess to clean up. And they looked curdled so not a good thing. Maybe the fresh key lime juice had something to do with that. I can laugh about it today but I sure wasn’t last night when they came out of the oven. I guess we will look at this as a learning experience. Don’t use the high setting when mixing and stick to bottled lime juice. And for me, 1 cup of lime juice is too much. Thanks for responding to my frustrated post.

        • So glad you can laugh about it now! The curdling sounds really strange, I wonder if that was the fresh juice! Very strange!

          • Is bottled key lime juice available in most all regular grocery stores? O r am I just looking for regular lime juice? Thanks.

          • I have never had a problem finding it at a super walmart. if you can not find it, regular lime juice will work. just slightly different flavor. the bottled key lime juice is with the lime and lemon juice in my stores. hope you enjoy!

        • I just took these out of the oven. They puffed way up after just about 15 minutes of baking at 350. I didn’t think there was any way they could be done after 15 minutes since my oven is usually a little cool, so I turned the heat down to 250 and baked them for another 10 minutes. They collapsed as soon as I took them out of the oven. I used fresh lime juice (about 3/4 c) because it was all I had, but I used a hand mixer to avoid over-mixing because of Danni’s post. I know they’ll taste good because the batter was fantastic, but I wish they’d turned out looking a little nicer. I guess a generous spoonful of whipped cream will help!

  8. Thank you, Erin S. I’ll look for it at Wal-Mart and make these this weekend. Yummy!

Speak Your Mind

*