Description
A delightful and refreshing treat capturing the vibrant flavors of summer in a bite-sized dessert.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tbsp brown sugar
- 4 tbsp melted butter
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 2 tbsp key lime juice
- 1 tsp lime zest
- 1 egg
- Whipped cream for topping
- Lime slices or zest for garnish
- Crushed graham cracker or cookie crumbs (optional)
Instructions
- Preheat the oven to 325°F (165°C).
- In a bowl, mix graham cracker crumbs, brown sugar, and melted butter until combined.
- Line a muffin tin with paper liners and press the crust mixture into each muffin cup.
- Bake the crust for about 5 minutes and set aside to cool.
- In a large mixing bowl, beat together softened cream cheese and granulated sugar until smooth.
- Add sour cream, vanilla extract, key lime juice, and lime zest, mixing until combined.
- Incorporate the egg gently until just mixed.
- Pour the cheesecake filling over the cooled crusts, filling each cup about 3/4 full.
- Bake for 15 to 18 minutes, until centers are set but slightly jiggly.
- Cool in the muffin tin for 10 minutes, then transfer to a cooling rack to cool completely.
- Refrigerate for at least 2 hours before serving.
- Top with whipped cream and garnish with lime slices or zest before serving.
Notes
For a gluten-free version, use gluten-free graham crackers. You can also substitute cream cheese with dairy-free options.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cheesecake, key lime, summer dessert, mini desserts, easy recipes