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These Mini Key Lime Cheesecakes feature an easy homemade graham cracker crust topped with a smooth and creamy key lime cheesecake filling. The perfect dessert for any time of year!
Author : Danielle
INGREDIENTS
For the crust:
- 6 full-sheets (90 grams) graham crackers (or ¾ cup graham cracker crumbs)
- 3 tablespoons (45 grams) butter, melted
- 2 tablespoons (25 grams) granulated sugar
For the key lime cheesecake filling:
- 12 ounces brick-style cream cheese, softened to room temperature
- ¼ cup (60 grams) sour cream
- ½ cup (100 grams) granulated sugar
- 3 tablespoons (45 ml) key lime juice*
- 1 teaspoon key lime zest (or regular lime zest)
- 1 teaspoon vanilla extract
- 1 drop green food dye
- 1 large egg, room temperature
INSTRUCTIONS
To make the crust:
- Preheat oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan well with nonstick cooking spray and set aside. You may also use a regular 12-count muffin pan, I suggest lining each cavity with cupcake liners for easier removal.
- Visit livewellbakeoften.com for full instructions.
