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To create the perfect Zesty Mini Key Lime Cheesecakes, it is essential to understand the role of each ingredient. The following components are vital to achieving the ideal flavor, texture, and overall experience of these delightful desserts.

Mini Key Lime Cheesecakes

Discover the joy of baking with Zesty Mini Key Lime Cheesecakes, a delicious treat that balances creamy richness with refreshing citrus flavor. Perfect for any event, these charming miniatures are both simple to make and visually stunning. Infused with the tangy zest of key limes, each bite will leave your taste buds dancing. Follow our step-by-step guide to create this delightful dessert that will impress your guests and satisfy your sweet cravings. Enjoy creating memorable moments around the table with this delightful dessert!
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Ingredients
  

1 cup graham cracker crumbs

4 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

16 oz cream cheese, softened to room temperature

½ cup granulated sugar, for the filling

2 large eggs, preferably at room temperature

1 teaspoon vanilla extract

½ cup fresh key lime juice (approximately 5-6 key limes)

Zest of 2 key limes

Whipped cream, for topping

Lime wedges and extra lime zest, for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 325°F (163°C). Prepare a muffin tin by lining it with paper liners or greasing each cup liberally for easy removal later.

    Prepare the Crust: In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Use a fork to stir the mixture until it achieves a consistency akin to wet sand.

      Form the Crust: Evenly distribute the crumb mixture into the bottom of each muffin cup. Use the back of a spoon or your fingers to press down firmly and compact the mixture, ensuring a sturdy crust. Bake the crusts in the preheated oven for about 5 minutes. Once done, remove the muffin tin and set it aside to cool.

        Make the Filling: In a separate large mixing bowl, using an electric mixer, beat the softened cream cheese on medium speed until it becomes smooth and creamy. Gradually add the ½ cup of granulated sugar, mixing until fully incorporated and the mixture is homogenous.

          Incorporate Eggs & Citrus: Add the eggs to the cream cheese mixture one at a time, mixing on low speed just until each is combined. Next, add in the vanilla extract, fresh key lime juice, and the zest from 2 key limes. Blend until the mixture is completely smooth and silky.

            Fill the Cups: Carefully spoon the cheesecake filling over the cooled crusts in each muffin cup, filling them about three-quarters full to allow room for expansion during baking.

              Bake: Place the filled muffin tin back into the oven and bake for 20-25 minutes. The edges should be set while the centers remain slightly jiggly. Turn off the oven and let the cheesecakes sit in the oven for an additional 10 minutes; this will help prevent cracking as they cool.

                Chill: After 10 minutes, remove the cheesecakes from the oven and allow them to cool to room temperature. Once cooled, transfer them to the refrigerator and chill for at least 4 hours or preferably overnight, giving them ample time to set.

                  Serve: Just before serving, add a generous dollop of whipped cream on top of each mini cheesecake. Garnish with a sprinkle of extra lime zest and a lime wedge for a vibrant finish.

                    Enjoy: Dive into your delightful zesty mini key lime cheesecakes and savor the creamy, tangy richness!

                      Prep Time, Total Time, Servings: 20 minutes | 5 hours | 12 servings