Ingredients
For the crust:
- 1 sleeve (9 cookies) graham crackers
- 4 tablespoons unsalted butter, melted
For the cheesecake:
- 8 ounces cream cheese, at room temperature
- 1/2 cup granulated sugar
- 3/4 cup heavy cream
- Zest of 2 key limes
- 1/4 cup key lime juice
Whipped cream topping:
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- 2 tablespoons powdered sugar
- Key lime slices, for garnish
Directions
For the crust:
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Thoroughly grease a mini cheesecake pan. Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Divide the mixture among the cavities of the cheesecake pan, about 1 heaping tablespoon in each. Firmly press into the bottom of each cavity (a shot glass or other small object makes easy work of this). Set aside.
For the cheesecake:
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In the bowl of an electric mixer, beat the cream cheese and sugar on medium-high speed until creamy and well combined. Add in the cream, lime zest, and lime juice and continue beating until well combined and thickened. Divide the mixture among each cavity and cover with plastic wrap.
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Chill until firm, at least 4 hours or overnight. The cheesecake can be stored in the fridge in an airtight container for up to 2 days.
For the topping:
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In the bowl of an electric mixer fitted with the whisk attachment, whip the cream and vanilla until it begins to thicken. Add the powdered sugar and continue to whip until stiff peaks form. If desired, transfer the whipped cream to a pastry bag fitted with a plain tip and pipe onto the cheesecakes. Garnish with a slice of lime before serving. Serve cheesecakes well chilled, even frozen if you prefer!
Recipe Notes
If you can't find key limes, substitute with 3 tablespoons regular fresh lime juice plus 1 tablespoon fresh lemon juice.
Fabulous. A recipe I return to again and again. The key lime slices on top should only be used at serving time. If they sit in the refrigerator over night they become bitter and ruin the delicate whipped cream topping.
This turned out to be amazing!!! I love it so much. What would be the portions for a full size cheesecake tray
This recipe is great. The filling tastes amazing on its own and you can freeze them to help them stay set if you need to travel with them. I made mini ones in a small mini cupcake metallic foil wrappers but I think next time I will make them in a full size muffin wrapper. I also used regular store bought limes since I didnt have time to search for key limes. I also upped the lime flavor a bit and they were just the right tart and sweet.
Tastes very good, must mixture did not firm up. Maybe next time, I’ll freeze it.
Hi, Tessa! These look delicious and as someone who’s been wanting to make a key lime cheesecake, I’m adding this recipe to my list of sweet treats to make. 🙂
Just curious, in all of the (key lime) cheesecakes I see that are made in a regular cheesecake pan, the ingredients call for a can of condensed milk whereas mini cheesecakes don’t. Why is this? And is it possible to make this recipe in a normal pan?
I’m all about the no-bake desserts these days! Especially refreshing Key Lime! As for the flowers, it’s always fun to mix it up and go with whatever looks the freshest and most beautiful!
Looks yummy – can i make in a cupcake holder or cupcake shells if i dont have a mini cheesecake pan?
OMG!!! Those mini key lime cheescakes were the BOMB!!! YUMMY! 🙂
My next project is the Raspberry pie, it looks scrumptious.
Thank you for all the wonderful recipes you send.
Dee