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If you're seeking a dessert that perfectly balances sweetness and tartness, look no further than zesty mini key lime cheesecakes. These delightful treats are not only visually appealing but also serve as a refreshing way to end any meal. Their individual portions make them ideal for sharing, whether at a summer barbecue, holiday gathering, or an intimate dinner party. The combination of creamy cheesecake and the unique tang of key limes creates a flavor profile that is both vibrant and satisfying, making them a favorite among dessert enthusiasts.

Mini Key Lime Cheesecakes

Indulge in a refreshing treat with these zesty mini key lime cheesecakes, the perfect balance of sweet and tart. Ideal for summer barbecues or intimate dinners, their individual portions make sharing effortless. Made with creamy cheesecake, the unique tang of key limes creates a delightful flavor that dessert lovers adore. From the crisp graham cracker crust to the luscious topping, this dessert is a crowd-pleaser that’s simple to make and even better to enjoy.
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Ingredients
  

For the Crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Cheesecake Filling:

16 oz cream cheese, softened to room temperature

1/2 cup granulated sugar

2 large eggs

1/2 cup sour cream

1/4 cup freshly squeezed key lime juice

Zest of 2 key limes (plus extra for garnish if desired)

1 teaspoon pure vanilla extract

A pinch of salt

For the Whipped Cream Topping:

1 cup heavy whipping cream, chilled

2 tablespoons powdered sugar

Extra key lime zest or thin lime slices for garnish (optional)

Instructions
 

Prepare the Crust:

    - Preheat your oven to 325°F (163°C).

      - In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir until thoroughly mixed.

        - Pour the melted butter into the crumb mixture, stirring until all crumbs are evenly coated.

          - Line a muffin tin with cupcake liners. Press about 1 tablespoon of the crumb mixture firmly into the bottom of each cup. Use a small glass or your fingers to pack it down tightly.

            Make the Cheesecake Filling:

              - In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

                - Gradually sprinkle in the granulated sugar while mixing, ensuring it is well combined and smooth.

                  - Add the eggs one at a time, mixing well after each addition to incorporate completely.

                    - Gently fold in the sour cream, key lime juice, key lime zest, vanilla extract, and a pinch of salt until the mixture is just smooth. Avoid overmixing to keep the texture light.

                      Assemble and Bake:

                        - Carefully pour the cheesecake filling over the crust in each muffin cup, filling them about three-quarters full.

                          - Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the centers are just set but still slightly jiggly (they will firm up while cooling).

                            - After baking, turn off the oven and crack the door open, allowing the cheesecakes to cool inside for about 30 minutes. This helps prevent cracking.

                              Chill the Cheesecakes:

                                - Remove the muffin tin from the oven and let it cool on a wire rack until completely cool.

                                  - Once cooled, transfer the mini cheesecakes to the refrigerator and chill for at least 4 hours, or preferably overnight for the best flavor and texture.

                                    Whip the Cream:

                                      - Before serving, pour the chilled heavy whipping cream into a mixing bowl. Whip on medium-high speed until soft peaks form.

                                        - Gradually add in the powdered sugar while continuing to whip until stiff peaks form and the cream is light and fluffy.

                                          Serve:

                                            - Carefully peel the cheesecakes away from the liners and place them on a serving platter.

                                              - Top each mini cheesecake with a generous dollop of whipped cream. Garnish with additional key lime zest or a slice of lime for a pop of color and flavor.

                                                Prep Time, Total Time, Servings: 25 mins | 5 hours (including chilling time) | 12 mini cheesecakes

                                                  Presentation Tips: For an elegant touch, serve the cheesecakes on a large platter and arrange slices of lime and sprigs of mint around them for a fresh, vibrant display. Enjoy the zesty burst of flavors!