why make this recipe
Summer Mini Key Lime Cheesecakes are perfect for warm weather gatherings. They are refreshing, easy to make, and can be served individually. These little treats pack a burst of tangy lime flavor and a creamy texture, making them a hit at parties, barbecues, or just as a delightful dessert after dinner. Plus, their small size means you can have just a bite without feeling guilty!
how to make Summer Mini Key Lime Cheesecakes
Ingredients:
- 1 cup graham cracker crumbs
- 2 tbsp brown sugar
- 4 tbsp melted butter
- 8 oz (225g) cream cheese, softened
- 1/3 cup granulated sugar
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 2 tbsp key lime juice (or regular lime juice)
- 1 tsp lime zest
- 1 egg
- Whipped cream
- Lime slices or zest
- Crushed graham cracker or cookie crumbs (optional)
Directions:
Prepare Crust: Preheat your oven to 325°F (165°C). In a bowl, mix the graham cracker crumbs, brown sugar, and melted butter. Press this mixture into the bottom of lined muffin tins, about 1 to 1.5 tablespoons per cup. Bake for 5 minutes and let them cool.
Make the Filling: In another bowl, beat the cream cheese and sugar until smooth. Add the sour cream, vanilla, lime juice, and lime zest. Mix well. Carefully beat in the egg until just combined—be careful not to overmix.
Assemble and Bake: Pour the filling over the cooled crusts, filling each cup about 3/4 full. Bake for 15 to 18 minutes, or until the centers are set but still slightly jiggly. Cool them completely, then refrigerate for at least 2 hours (or overnight if you can wait!).
Decorate & Serve: Top each cheesecake with whipped cream, lime slices, and a sprinkle of graham crumbs. Serve chilled and enjoy your zesty tropical bite!
how to serve Summer Mini Key Lime Cheesecakes
These mini cheesecakes are best enjoyed chilled. You can serve them as they are, or add extra whipped cream and lime slices for a special touch. They are perfect for summer parties, BBQs, or as a sweet treat to cool off after a hot day.
how to store Summer Mini Key Lime Cheesecakes
Store any leftovers in an airtight container in the refrigerator. They will stay fresh for up to 3 days. If you haven’t added whipped cream, these can also be frozen for up to 2 months. Just make sure to wrap them well before freezing!
tips to make Summer Mini Key Lime Cheesecakes
- Use fresh key limes for the best flavor, but regular limes work great too.
- Don’t overmix the filling after adding the egg, as this can make the cheesecakes dense.
- Let them cool completely before refrigerating to avoid excess moisture.
variation
Try adding coconut flakes to the crust for an added tropical twist or mix in some sweetened condensed milk for an even richer filling.
FAQs
1. Can I make these cheesecakes ahead of time?
Yes, these cheesecakes can be made a day in advance. Just store them in the fridge until you are ready to serve.
2. What can I substitute for cream cheese?
You can use mascarpone cheese as an alternative, but the flavor and texture may slightly change.
3. Can I make these without eggs?
Yes, you can omit the egg. The cheesecakes will be a bit less fluffy but still taste delicious! Try using a tablespoon of cornstarch as a binding agent instead.
Summer Mini Key Lime Cheesecakes
Equipment
- Muffin tin
- Mixing bowls
- Hand mixer or stand mixer
- Oven
Ingredients
Crust
- 1 cup graham cracker crumbs
- 2 tbsp brown sugar
- 4 tbsp butter melted
Filling
- 8 oz cream cheese softened
- 1/3 cup granulated sugar
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 2 tbsp key lime juice or regular lime juice
- 1 tsp lime zest
- 1 egg
Topping
- whipped cream
- lime slices or zest
- crushed graham crackers or cookie crumbs optional
Instructions
- Prepare Crust: Preheat oven to 325°F (165°C). Mix graham crumbs, brown sugar, and melted butter. Press about 1–1.5 tbsp into each lined muffin cup. Bake 5 minutes and let cool.
- Make Filling: Beat cream cheese and sugar until smooth. Add sour cream, vanilla, lime juice, and zest. Mix well. Add egg and beat gently until just combined.
- Assemble & Bake: Fill each crust 3/4 full with filling. Bake 15–18 minutes, until centers are set but slightly jiggly. Cool completely.
- Chill & Decorate: Refrigerate at least 2 hours or overnight. Top with whipped cream, lime slices, and graham crumbs before serving.