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mini lime cheesecakes

Easy Mini Key Lime Cheesecakes

Kitchen Ready Betty
These easy mini key lime cheesecakes deliver all the creamy, tangy flavor of traditional pie in a perfectly portioned graham cracker crust. They are completely fuss-free to whip up, making them the ultimate refreshing dessert for your next spring or summer gathering!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 32 minutes
Rest Time (for cheesecakes to set) 3 hours
Total Time 3 hours 52 minutes
Course Desserts
Cuisine American
Servings 6
Calories 264 kcal

Equipment

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Ingredients
  

  • 1 package mini graham cracker pie crusts (6 single-serving size)
  • 8 oz. cream cheese softened to room temperature
  • ⅔ cup sugar
  • 1 tablespoon cornstarch
  • ⅓ cup fresh lime juice
  • 2 tablespoons fresh lime zest
  • 1 large egg at room temperature
  • ⅓ cup sour cream may substitute with plain whole milk Greek yogurt

Instructions
 

  • Preheat oven to 350℉. Place mini crusts on rimmed baking sheet.
  • In a large mixing bowl, beat the softened cream cheese on low speed until smooth. Then add the sugar and cornstarch; blend on medium speed until smooth.
  • Next add the lime juice and zest; blend on medium speed until smooth. Finally, add the egg; beat on low until just combined.
  • Reserve ⅓ cup of this mixture in a small spouted measuring cup; set aside. Transfer the remaining mixture to a separate, large spouted cup; then pour the mixture from the large cup into the pie crust shells.
  • Bake the mini cheesecakes for 20 minutes or until puffed and almost set (they should be wiggly when the tray they're on is slightly shaken).
  • Add the sour cream to the reserved cheesecake mixture in the small spouted cup. Whisk until well blended.
  • Then evenly distribute the topping over the almost set/baked cheesecakes. Return the tray to the oven and bake for an additional 10-12 minutes or until topping is set (only slightly jiggles when pan is lightly shaken).
  • Allow to cool on a wire rack. Then refrigerate for a minimum of 3 hours to fully set before serving.

Notes

For the absolute best, melt-in-your-mouth texture, use a high-quality, full-fat cream cheese and make sure it has come completely to room temperature. Whip the cream cheese with the mixer all by itself first until it's perfectly smooth to guarantee a beautiful, clump-free filling!
Store your baked cheesecakes in an airtight container in the refrigerator for up to 3 days. Keeping them covered ensures they don't absorb any other flavors from the fridge.
 

Nutrition

Serving: 1 mini cheesecakeCalories: 264kcalCarbohydrates: 27gProtein: 4gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 77mgSodium: 136mgPotassium: 94mgFiber: 0.1gSugar: 24gVitamin A: 639IUVitamin C: 4mgCalcium: 56mgIron: 0.2mg
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