Instructions
Step 1: Preheat oven to 325°F (165°C). Line a muffin pan with paper liners or use silicone molds.
Step 2: In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press a spoonful into each mold to form the base. Bake for 5-6 minutes, then cool.
Step 3: In a mixing bowl, beat cream cheese until smooth. Add condensed milk, lime juice, zest, and vanilla extract. Beat until fully combined and creamy.
Step 4: Spoon the filling over the crusts. Smooth the tops and bake for 15-17 minutes, or until centers are set. Cool to room temperature, then chill for at least 3 hours.
Step 5: Top with whipped cream, sprinkle with graham crumbs and zest, and garnish with a lime slice.
Storage Information
Store mini cheesecakes in the refrigerator for up to 4 days. For longer storage, freeze without toppings in an airtight container for up to 1 month. Thaw in the fridge and decorate before serving.
Continue on the next page