Ingredients
Crust
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1 cup graham cracker crumbs
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2 tablespoons granulated sugar
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4 tablespoons unsalted butter, melted
Cheesecake Filling
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450 g (16 oz) cream cheese, softened
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½ cup granulated sugar
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2 large eggs
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⅓ cup sour cream
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¼ cup fresh key lime juice (or regular lime juice)
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1 tablespoon lime zest
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1 teaspoon vanilla extract
Optional Topping
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Whipped cream
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Lime zest or thin lime slices
Instructions
1. Prepare the Crust
Preheat the oven to 160°C (325°F).
Line a muffin tin with paper liners.
In a bowl, combine graham cracker crumbs and sugar.
Stir in melted butter until the mixture resembles wet sand.
Spoon about 1 tablespoon of the crust mixture into each liner and press firmly into the bottom.
Bake for 5–6 minutes, then remove and let cool slightly.
2. Make the Cheesecake Filling
In a large bowl, beat cream cheese until smooth and creamy.
Add sugar and mix until fully combined.
Beat in eggs one at a time, mixing gently after each addition.
Add sour cream, lime juice, lime zest, and vanilla extract.
Mix until smooth, but do not overbeat.
3. Fill and Bake
Divide the filling evenly over the crusts, filling each about ¾ full.
Bake for 15–18 minutes, or until the centers are set but slightly soft.
Turn off the oven and let cheesecakes cool inside for 10 minutes before removing.
4. Chill
Allow cheesecakes to cool at room temperature, then refrigerate for at least 2 hours (preferably overnight).
5. Serve
Top with whipped cream and a sprinkle of lime zest before serving.
Who This Dessert Is Best For
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Citrus lovers
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Party-friendly individual desserts
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Light, refreshing sweet treats
Tips for Perfect Mini Cheesecakes
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Use room-temperature cream cheese to avoid lumps
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Do not overmix to prevent cracking
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Chill fully for best texture
