Mini Key Lime Cheesecakes

A close up of cheesecake on a plate, with Cheesecake and Lime

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4.40 from 69 votes

Key Lime Cheesecake - Perfectly tart and sweet mini cheesecakes. Top with whipped cream for a great dessert any time!

Prep Time15

Cook Time30

Total Time45

Course: Dessert Recipes

Cuisine: American

Servings:

Author: Erin Sellin

Equipment

Ingredients

Crust

2 cups graham cracker crumbs
4 Tablespoons butter melted
2 Tablespoons granulated sugar

For filling

24 oz 3 packages cream cheese, room temperature
1 cup granulated sugar
2/3 cup sour cream
2/3 cup key lime juice (1/2-2/3 cup depending on taste)
2 teaspoons vanilla extract
3 whole large eggs
1/4 cup all-purpose flour

Instructions

Heat oven to 350º F. Line muffin cups with liners. Makes a 24 (2 12-cup muffin tins).
Combine graham cracker crumbs, butter and sugar together. Put about 1 Tablespoons of crumbs into the bottom of the muffins tins. Press down. Bake for 5 minutes. Set aside.
2 cups graham cracker crumbs, 4 Tablespoons butter, 2 Tablespoons granulated sugar
Cream together cream cheese and sugar for a couple minutes until very smooth, scrape down the sides of the bowl as necessary.
24 oz 3 packages cream cheese, room temperature, 1 cup granulated sugar
Add sour cream, key lime juice, and vanilla. Mix well.
2/3 cup sour cream, 2/3 cup key lime juice, 2 teaspoons vanilla extract
Add 1 egg at a time, beating for about 1 minute after each addition. Stir in flour until it is just combined.
3 whole large eggs, 1/4 cup all-purpose flour
Scoop batter into muffin cups. Return to the oven and bake for 25-30 minutes, until set.
Remove from the oven and cool for 10-15 minutes and then remove from the pan and finish cooling on a wire rack.

Notes

After feedback and multiple tests, this recipe has been re-written. As of 1/26/15 the recipe has been updated and changes have been reflected in the recipe card

Nutrition