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Cheesecakes have long held a beloved place in the hearts of dessert enthusiasts across the globe. Their luscious, creamy texture combined with a variety of flavors makes them a versatile treat suitable for any occasion. Among the myriad of cheesecake variations, Zesty Mini Key Lime Cheesecakes stand out as a refreshing twist on this classic dessert. With their vibrant key lime flavor, these mini cheesecakes deliver the perfect balance of tartness and sweetness, making them an irresistible choice for those seeking a light yet indulgent dessert.

Mini Key Lime Cheesecakes

Discover the joy of making Zesty Mini Key Lime Cheesecakes with this delightful recipe! These bite-sized treats combine the creamy richness of cheesecake with the bright, tangy flavor of key limes, creating a perfect balance of sweetness and tartness. Ideal for any gathering, they not only offer portion control but also add visual flair to your dessert table. Easy to prepare and incredibly refreshing, these mini cheesecakes are sure to impress your family and friends!
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Ingredients
  

For the crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened to room temperature

1 cup sour cream

3/4 cup granulated sugar

2 large eggs

1/2 cup key lime juice (can be fresh or bottled)

Zest of 2 key limes

1 tsp vanilla extract

For the topping:

Whipped cream, for serving

Extra key lime zest, for garnish

Instructions
 

Preheat the oven: Set your oven to 325°F (160°C) to warm up while you prepare other components.

    Prepare the crust: In a medium mixing bowl, combine the graham cracker crumbs and 1/4 cup sugar. Pour in the melted unsalted butter and mix well until the crumbs are thoroughly coated.

      Form the crust: Line a muffin tin with paper liners to prevent sticking. Using about 1 tablespoon of the crust mixture for each cup, press it firmly into the bottom of each liner to form a solid base. Bake in the preheated oven for 8-10 minutes, or until the crust is golden and fragrant. Remove from the oven and let it cool while you prepare the cheesecake filling.

        Make the cheesecake filling: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Gradually add the 3/4 cup sugar, continuing to mix until well combined.

          Add remaining ingredients: Carefully add the sour cream, eggs, key lime juice, lime zest, and vanilla extract to the mixture. Beat everything together until smooth and silky, making sure to scrape down the sides of the bowl as necessary to ensure a uniform blend.

            Fill the crusts: Using a spoon or piping bag, carefully fill each cooled crust with the cheesecake filling, filling them almost to the top. Leave a little space to allow for minor expansion while baking.

              Bake: Place the muffin tin back in the oven and bake the mini cheesecakes for 15-20 minutes. They should be set around the edges while the center remains slightly jiggly.

                Cool: Once baked, remove the cheesecakes from the oven and let them cool at room temperature for about 30 minutes. After that, transfer the muffin tin to the refrigerator and chill for at least 4 hours, or overnight, to allow them to fully set.

                  Serve: When ready to serve, add a generous dollop of whipped cream onto each mini cheesecake and sprinkle with additional key lime zest for a burst of color and flavor.

                    Enjoy: Serve these delightful cheesecakes chilled and watch them disappear!

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

                        - Presentation Tips: For a lovely touch, consider garnishing each cheesecake with a slice of key lime or a fresh mint leaf along with the whipped cream. Use a decorative platter for an inviting serve-along experience.