Mini Lime Cheesecakes
Mini Lime Cheesecakes are easy to make and serve, and definitely fun to eat! If you love key lime pie, this is the dessert for you!So refreshing and delicious, these are absolutely one of our favorite spring and summer indulgences!
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Ingredients
- 1 package (4 oz.) mini graham cracker pie crusts (6 single-serving size)
- ⅔ cup sugar
- 1 tablespoon cornstarch
- 8 oz. reduced fat cream cheese I use Philadelphia Brand
- 1 large egg, slightly beaten
- 2 tablespoons fresh lime zest
- ⅓ cup fresh lime juice
- ⅓ cup reduced fat sour cream I use Daisy's or Breakstone's
Instructions
- Preheat oven to 350℉.
- Start by making the filling. In a large mixing bowl, mix the sugar and cornstarch. Then add the cream cheese. Use a hand mixer on medium speed to blend until smooth.
- Add the slightly beaten egg, lime zest and juice to the bowl. Blend on low speed until smooth.
- Pour the mixture into a spouted measuring cup (2 cup capacity). Reserve ⅓ cup of this mixture in a separate spouted measuring cup, which will be used for the topping.
- Pour the remaining mixture from the larger cup into the pie crusts.
- Bake the mini cheesecakes for 20 minutes or until puffed and almost set.
- While the cheesecakes are baking, make the topping. Add the sour cream to the reserved cheesecake mixture. Stir until well blended.
- Then evenly distribute the topping over the baked cheesecakes. Return the tray to the oven and bake the Mini Lime Cheesecakes for 12 more minutes or until topping is set.
- Allow the Mini Lime Cheesecakes to cool on a wire rack. Then refrigerate for 3 hours to set.
- Store in an airtight container and refrigerate for up to 3 days.
Notes
I always use freshly squeezed lime juice and zest for this recipe. It's way better than the bottled stuff!
While you don't have to use spouted measuring cups, they do come in super handy for this recipe since the cheesecake mixture is fairly soupy. You may have a spouted bowl that works just as well. And in a pinch, you could use a ladle!
Remember to let these chill in the fridge for a few hours before serving!
Tried this recipe?Let us know how it was!