Mini Key Lime Cheesecakes (Print Version)
Zesty mini key lime cheesecakes with graham crust and whipped topping—perfect for summer gatherings and easy entertaining.
# Ingredients:
→ Base
01 -
200 g graham cracker crumbs
02 -
75 g unsalted butter, melted
→ Cheesecake Filling
03 -
300 g cream cheese, softened
04 -
100 g sweetened condensed milk
05 -
Finely grated zest of 3 key limes
06 -
Juice of 3 key limes
→ Topping
07 -
Whipped cream, for serving
08 -
Thin lime slices, for garnish
# Steps to Follow:
01 -
Combine graham cracker crumbs and melted butter in a bowl until evenly moistened. Spoon mixture into the bottoms of individual glass cups or jars and press firmly to create an even layer.
02 -
In a mixing bowl, beat together cream cheese, sweetened condensed milk, lime zest, and lime juice until completely smooth and creamy.
03 -
Spoon the cheesecake mixture evenly over the prepared crusts in the cups. Smooth the tops with the back of a spoon.
04 -
Refrigerate the cups for at least 3 hours, or until set and chilled.
05 -
Before serving, top each cheesecake with a dollop of whipped cream and a slice of lime.
# Additional Notes:
01 -
For best results, use room temperature cream cheese to ensure a silky, lump-free filling.