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The foundation of any great cheesecake is its crust, and for Mini Key Lime Cheesecakes, graham crackers provide the ideal base. These sweet, crumbly biscuits offer a slightly nutty flavor that pairs beautifully with the tangy lime filling. When crushed into crumbs, they create a texture that holds together well while still being light enough to complement the cheesecake's creaminess.

Mini Key Lime Cheesecakes

Discover the ultimate summer treat with Mini Key Lime Cheesecakes! These bite-sized delights combine the creamy goodness of traditional cheesecake with the refreshing tang of key lime, perfect for any occasion. Learn about the key ingredients, including fresh key limes and buttery graham cracker crusts. Follow our easy step-by-step guide to create your own batch, and impress your guests with this vibrant, flavorful dessert. Enjoy the sunshine in every bite!
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Ingredients
  

1 cup graham cracker crumbs

2 tablespoons granulated sugar

5 tablespoons unsalted butter, melted

8 ounces cream cheese, softened

1/2 cup granulated sugar

1/4 cup sour cream

2 large eggs

1/2 cup fresh key lime juice (about 4-5 key limes)

Zest of 2 key limes

1 teaspoon vanilla extract

Whipped cream, for topping

Lime slices or zest, for garnish

Instructions
 

Prepare the Crust: In a medium bowl, mix together the graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Stir until well combined and the mixture resembles wet sand.

    Set the Base: Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners. Place about 1 tablespoon of the crust mixture into each liner, pressing it down firmly to create an even base. Bake for 5-7 minutes until lightly golden. Remove from oven and let it cool.

      Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with 1/2 cup of sugar using an electric mixer until smooth and creamy. Add the sour cream, eggs, key lime juice, key lime zest, and vanilla extract. Mix until all ingredients are well blended and the mixture is smooth.

        Fill the Cups: Spoon the cheesecake filling over each cooled crust, filling each liner about 3/4 full.

          Bake the Cheesecakes: Place the muffin tin back into the preheated oven and bake for 15-18 minutes, or until the edges are set but the center still has a slight jiggle.

            Chill: Remove from oven and let cool at room temperature for about 30 minutes. Then, transfer the cheesecakes to the refrigerator and chill for at least 4 hours, preferably overnight, to allow them to fully set.

              Serve: Once chilled, top each mini cheesecake with a dollop of whipped cream and garnish with a slice of lime or a sprinkle of lime zest.

                Prep Time: 20 minutes | Total Time: 4 hours 30 minutes | Servings: 12 mini cheesecakes