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Cheesecakes have long captivated dessert lovers with their rich, creamy texture and versatile flavor profiles. From classic New York-style cheesecakes to innovative variations that incorporate fruits, chocolates, or spices, the cheesecake has become a beloved dessert across the globe. Among these variations, Mini Key Lime Cheesecakes stand out not only for their mouthwatering taste but also for their refreshing, zesty flavor that evokes the sunshine and warmth of tropical locales. Perfectly sized for individual servings, these mini delights are ideal for gatherings, parties, or a cozy evening at home.

Mini Key Lime Cheesecakes

Indulge in the tropical delight of Mini Key Lime Cheesecakes with this easy recipe! These bite-sized treats feature a zesty key lime flavor perfectly balanced with creamy richness, all nestled in a buttery graham cracker crust. Ideal for gatherings or a sweet personal treat, they're simple to make and utterly irresistible. Click through to discover step-by-step instructions and enjoy a taste of sunshine in every bite!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

16 oz cream cheese, softened

1 cup powdered sugar

1/2 cup sour cream

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

Zest of 2 key limes

2 large eggs

1 tsp vanilla extract

Whipped cream (for topping)

Lime wedges or zest (for garnish)

Instructions
 

Preheat Oven: Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners.

    Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Divide the mixture evenly among the lined muffin cups, pressing down firmly to create an even crust layer at the bottom.

      Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the powdered sugar and mix until fully incorporated.

        Add Remaining Ingredients: Add the sour cream, key lime juice, lime zest, eggs, and vanilla extract to the cream cheese mixture. Beat on low speed until the mixture is just combined and smooth, being careful not to overmix.

          Fill the Cups: Pour the cheesecake filling over each crust in the prepared muffin tin, filling each about 3/4 full.

            Bake: Bake in the preheated oven for 18-20 minutes, or until the edges are set and the centers have a slight jiggle. Avoid overbaking to maintain creaminess.

              Cool Down: Once baked, remove the cheesecakes from the oven and allow them to cool at room temperature for about 30 minutes. Then, refrigerate for at least 4 hours or overnight for best results.

                Serve: Before serving, top each mini cheesecake with a dollop of whipped cream and garnish with lime wedges or additional zest.

                  Enjoy your refreshing Mini Key Lime Cheesecakes!

                    Prep Time: 20 minutes | Total Time: 4 hours 40 minutes | Servings: 12