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Mini cheesecakes are becoming increasingly popular in the world of desserts, and it’s easy to see why. Their petite size makes them an enticing option for gatherings, celebrations, or even a personal indulgence after a long day. One of the standout variations of these delightful treats is the zesty mini key lime cheesecake. This dessert captures the essence of summer with its vibrant, refreshing flavors that perfectly balance sweetness and tartness.

Mini Key Lime Cheesecakes

Discover the joy of baking with these zesty mini key lime cheesecakes! Perfect for parties or a sweet delight after a long day, these bite-sized treats feature a creamy, tangy filling paired with a crunchy graham cracker crust. With easy step-by-step instructions, you'll impress your guests and satisfy your cravings. Click through to explore the recipes and dive into a tropical flavor experience that’s sure to brighten any gathering!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

8 oz cream cheese, softened

1/2 cup sour cream

1/2 cup sweetened condensed milk

1/4 cup fresh key lime juice (or regular lime juice)

Zest of 2 key limes

1 tsp vanilla extract

Whipped cream, for topping (optional)

Lime slices, for garnish (optional)

Instructions
 

Prepare the Crust:

    - Preheat your oven to 325°F (160°C).

      - In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.

        - Line a muffin tin with paper liners and evenly distribute the crumb mixture among them, pressing down firmly to create a compact base.

          Bake the Crust:

            - Bake the crusts in the preheated oven for about 8-10 minutes, or until lightly golden. Remove from the oven and allow to cool completely.

              Make the Cheesecake Filling:

                - In a mixing bowl, beat the cream cheese until smooth and creamy using an electric mixer.

                  - Add in the sour cream, sweetened condensed milk, key lime juice, lime zest, and vanilla extract. Mix until everything is well incorporated and smooth.

                    Fill the Crusts:

                      - Spoon the cheesecake filling into each cooled graham cracker crust, filling to the top.

                        - Smooth the tops with the back of a spoon or a small offset spatula.

                          Bake the Cheesecakes:

                            - Bake the mini cheesecakes in the oven for an additional 15-18 minutes, or until the edges are set but the centers are still slightly jiggly.

                              - Turn off the oven and leave the cheesecakes inside for another 10 minutes.

                                Chill:

                                  - Remove from the oven and let cool to room temperature. Once cool, refrigerate the cheesecakes for at least 2 hours, or overnight for the best flavor.

                                    Serve:

                                      - When ready to serve, top each mini cheesecake with a dollop of whipped cream and garnish with a lime slice if desired.

                                        Prep Time: 30 minutes | Total Time: 3 hours | Servings: 12