Mini Key Lime Cheesecakes Recipe

A zesty key lime cheesecake with a graham cracker crust in little form. They have whipped cream and lime garnish.

Ingredient

– 1 ¼ cup Graham cracker crumb – ⅛ cup Brown sugar packed light or dark – 4 tablespoon Unsalted butter melted – 8 oz Cream cheese room temperature – ¼ cup White granulated sugar – Zest of 1 lime – ⅛ cup Key lime juice – 1 tablespoon Sour cream room temperature – 1 Large egg room temperature – 1 cup Heavy cream – 2 tablespoon Powdered sugar – ½ teaspoon Pure vanilla extract

Direction

Preheat oven to 325°F. Line a 12-cup muffin tin.Process or mix fine graham cracker crumbs. Fork-mix crumbs, brown sugar, and melted butter. Put one spoonful of crushed crust in muffin cups. Compress crust with ⅛ cup.

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Beat cream cheese on high for 1 minute with a hand mixer. Add sugar and beat 1 minute. Scrape bowl. Mix 1 lime zest, key lime juice, and sour cream. Medium-mix until smooth.

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Add egg. Low-mix until barely blended. Scoop batter over crust with a cookie scoop.Bake 18-20 minutes. It should bounce slightly in the center. Stop the oven and open the door. Let them bake for 20 minutes. Place them on a cooling rack.

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Cool the cheesecakes thoroughly. Refrigerate for 6 hours or overnight.Put metal bowl and whisk attachments in freezer for 10 minutes. Whipping cream is easier in a cold bowl.

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Beat vanilla, powdered sugar, and whipped cream. Beat medium-high until medium peaks appear. Cloud-like lightness is desired.Remove cheesecake wrappers. Put whipped cream on top. Add lime to whipped cream for decorating.

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also see

also see

Mini Gingerbread Cheesecakes Recipe