Mini Key Lime Cheesecakes (Print Version)
Zesty mini key lime cheesecakes with graham crust and whipped topping—perfect for summer gatherings and easy entertaining.
# What You’ll Need:
→ 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
# How to Make It:
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 Tips::
01 -
- Ready in only fifteen minutes with zero oven required
- Portable and perfect for parties or picnics
- Bright citrus flavor pairs perfectly with the rich cheesecake base
02 -
- Each mini cheesecake is rich yet refreshing from the real lime juice
- Can be made ahead for up to two days and hold their texture well
- A fun dessert that looks elegant served at any event
03 -
- Always zest limes before juicing for the brightest flavor
- Pack the crumb base firmly for a sturdy foundation
- Let the cheesecakes chill completely so the filling sets to the perfect creamy texture