Summer Mini Key Lime Cheesecakes

Instructions

Step 1: Preheat oven to 325°F (165°C). Line a muffin pan with cupcake liners or use silicone molds.

Step 2: In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of each liner. Bake for 5 minutes and let cool.

Step 3: In a large bowl, beat cream cheese and sugar until smooth. Add sour cream, eggs, lime juice, zest, and vanilla. Mix just until combined.

Step 4: Pour the filling over the crusts, filling each liner nearly to the top.

Step 5: Bake for 18-22 minutes or until centers are just set. Cool to room temperature, then refrigerate for at least 4 hours or overnight.

Step 6: Top with whipped cream and garnish with lime slices or zest before serving.

Storage Information

Store mini cheesecakes in an airtight container in the fridge for up to 5 days. They can also be frozen (without toppings) for up to 2 months and thawed in the refrigerator overnight.