Mini Key Lime Cheesecakes
Easily my favorite summer recipe, these mini Key Lime Cheesecake are sweet, creamy and loaded with citrus flavor. No-fail cheesecake that is quick and easy to make, thanks to the use of a muffin pan!
Servings 16 -20 servings
Calories 175kcal
Equipment
Ingredients
- 16 ounces cream cheese soft (two bricks)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 ½ teaspoons cornstarch
- 1 ½ teaspoons lime zest
- 1/3 cup key lime juice
- 3/4 cup crushed graham crackers
- 3 tablespoons melted butter
- whipped cream
Instructions
Cupcake Pan Instructions
- Preheat the oven to 325 degrees. Line two muffin pans with paper liners or mist with cooking spray.
- In a medium mixing bowl, stir together the graham crackers and butter.
- Place 1-1/2 tablespoons of the mixture into each mini cup. Use the back of the teaspoon to push down lightly. Set aside.
- Add the cream cheese and sugar to the bowl of an electric mixer. Mix with the paddle attachment for 5 minutes, scraping the sides, or until smooth.
- Stir in the eggs, one at a time, until incorporated into the batter.
- Mix the cornstarch and lime zest into the cream cheese and stir until incorporated.
- Gently fold in the lime juice with a spatula. Try not to mix too much.
- Add 2 to 3 tablespoons of batter directly on top of the graham crust or until it just almost reaches the edge.
- Bake for 18 to 20 minutes. Cool completely and top with whipped cream.
Notes
- Because these are so small they are going to cook quick. Keep a close eye to make sure they don’t burn.
- Use 1 teaspoon of crumbs for each mini cup.
- Bake one to two tablespoons of batter per cup for roughly 15 minutes, or until set.
Nutrition
Serving: 1Servings | Calories: 175kcal | Carbohydrates: 13g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 58mg | Sodium: 134mg | Fiber: 1g | Sugar: 9g