Mini Key Lime Cheesecakes Recipe

A creamy key lime cheesecake filling tops these mini key lime cheesecakes' easy homemade graham cracker crust. Year-round dessert perfection!

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INGREDIENTS

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INSTRUCTIONS

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Preheat the oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan with nonstick cooking spray. Line each cavity of a 12-count muffin pan with cupcake liners for easier removal.

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Blend or process graham crackers into fine crumbs. Mix the crumbs, melted butter, and sugar in a bowl.Make an even layer of mixture in all 12 mini cheesecake pan cavities.

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Remove from 325°F oven after 5 minutes and cool. Keep oven at 325°F. Mix cream cheese in a stand mixer with the paddle attachment or a large electric mixer bowl until smooth.

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Sour cream and sugar should be combined. Mix key lime juice, zest, vanilla extract, and green food dye, scraping bowl sides as needed. Add the egg and mix slowly until combined.

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Spread cheesecake evenly in all 12 cavities and return the pan to the oven. Bake cheesecake tops 15–18 minutes at 325°F until set.

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Remove from oven and let cool 1 hour at room temp. Wrap tightly in plastic and refrigerate overnight or 3–4 hours. Remove chilled cheesecakes from pan, serve, and enjoy!

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Mini Key Lime Cheesecakes Recipe

A creamy key lime cheesecake filling tops these mini key lime cheesecakes' easy homemade graham cracker crust. Year-round dessert perfection!

INGREDIENTS

INSTRUCTIONS

Preheat the oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan with nonstick cooking spray. Line each cavity of a 12-count muffin pan with cupcake liners for easier removal.

Blend or process graham crackers into fine crumbs. Mix the crumbs, melted butter, and sugar in a bowl.Make an even layer of mixture in all 12 mini cheesecake pan cavities.

Remove from 325°F oven after 5 minutes and cool. Keep oven at 325°F. Mix cream cheese in a stand mixer with the paddle attachment or a large electric mixer bowl until smooth.

Sour cream and sugar should be combined. Mix key lime juice, zest, vanilla extract, and green food dye, scraping bowl sides as needed. Add the egg and mix slowly until combined.

Spread cheesecake evenly in all 12 cavities and return the pan to the oven. Bake cheesecake tops 15–18 minutes at 325°F until set.

Remove from oven and let cool 1 hour at room temp. Wrap tightly in plastic and refrigerate overnight or 3–4 hours. Remove chilled cheesecakes from pan, serve, and enjoy!

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