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<\/p>\nThese Mini Key Lime Cheesecakes feature an easy homemade graham cracker crust topped with a smooth and creamy key lime cheesecake filling. The perfect dessert for any time of year!<\/i><\/p>\n
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So many of you loved these mini Oreo cheesecakes<\/a> I posted a while back and I have to say, I really loved them too! I’ve been working on a few more variations for mini cheesecakes because they’re so darn cute. I mean all desserts are better in mini form, right? I feel like mini cheesecakes are the perfect sized desserts to bring to parties or even just to eat by yourself.<\/p>\n Since March is finally here and I have all things fruit on the brain, I decided to create a mini key lime cheesecake version. Between the buttery graham cracker crust, creamy key lime cheesecake filling, and the homemade whipped cream<\/a> on top it was almost impossible not to eat the whole batch.<\/p>\n These mini key lime pie cheesecakes have three components: the graham cracker crust, the key lime cheesecake filling, and the optional whipped cream on top. Here’s what you’ll need to make these mini cheesecake bites: <\/p>\n For the graham cracker crust, you’ll need some graham cracker crumbs, melted butter, and sugar. You’ll mix it all together, press it into each cavity of your pan and bake it for about 5 minutes.<\/p>\n I baked these in a mini cheesecake pan, here’s the same pan<\/a> that I own and here’s another one<\/a> that’s similar. But you can also use a standard 12-count muffin pan, just make sure to line it with cupcake liners for easy removal.<\/p>\n And the key lime cheesecake filling? You’ll start by beating the cream cheese until it’s nice and smooth, then mix in the sour cream and sugar. I suggest stopping to scrape down the sides of your bowl at this point and mixing it again to ensure that everything is well combined.<\/p>\n Next, you’ll mix in the key lime juice, zest, vanilla extract, and optional food dye. The last step is to mix in the egg on low-speed until just combined. You want to avoid over mixing the egg as this can incorporate more air into the cheesecake batter and cause them to collapse.<\/p>\n Then, evenly distribute the cheesecake batter between all of the cavities in your pan and return it to the oven to bake for 15 to 18 minutes. You will know they’re done when the tops are set. <\/p>\n If you’re wondering if you can use bottled key lime juice, the answer is YES! I love key lime desserts, but I despise having to juice 10 key limes for just a little bit of juice. I’ve tested this mini key lime pie cheesecake recipe with both and they taste just the same, so stick with bottled key lime juice if you want to make these easier.<\/p>\n Yes! I love to make these the night before, let them cool, and then refrigerate them overnight. The next morning, I just pop them out of the pan and dessert is ready to go!<\/p>\nWhat You’ll Need For This Recipe<\/h2>\n
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<\/p>\nHow to Make Mini Key Lime Cheesecakes <\/h2>\n
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<\/p>\nFAQ’s<\/h2>\n
Can I Use Bottled Key Lime Juice? <\/h3>\n
Can I Prep These Mini Cheesecake Bites in Advance? <\/h3>\n
How Long Do They Last? <\/h3>\n
\nYou can store these mini cheesecakes in an airtight container in the refrigerator for 3 to 4 days.<\/div>\n<\/div>\n\nBaking Tips<\/h2>\n
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More Lime Desserts to Try! <\/h2>\n
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