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Before diving into the preparation, it's essential to understand the key ingredients that make these mini cheesecakes so special.

Mini Key Lime Cheesecakes

Indulge in the tropical flavors of Mini Key Lime Cheesecakes, a delicious dessert that perfectly balances tartness and sweetness in bite-sized perfection. These easy-to-make treats feature a creamy filling nestled in a buttery graham cracker crust, making them the ideal crowd-pleaser for any occasion. Ready to impress your family and friends? Click through to explore the complete recipe and bring this refreshing delight to your next gathering!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

16 oz cream cheese, softened

1/2 cup granulated sugar

1/2 cup key lime juice (freshly squeezed is best)

1 tbsp key lime zest

2 large eggs

1 tsp vanilla extract

Whipped cream (for topping)

Additional lime zest (for garnish)

Instructions
 

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

    Make the Crust: In a mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Stir until the mixture resembles wet sand.

      Prepare Muffin Tin: Line a muffin tin with paper liners. Press about 1 tablespoon of the crust mixture into the bottom of each liner, pressing down firmly to create a solid base. Bake in the preheated oven for 5-7 minutes until lightly golden. Remove from oven and let cool.

        Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add 1/2 cup sugar and beat until well blended.

          Add Flavors: Mix in the key lime juice, key lime zest, eggs, and vanilla extract. Beat on low speed until just combined, avoiding over-mixing.

            Fill the Cups: Pour the cheesecake filling over the cooled crusts, filling each liner about 3/4 full.

              Bake: Bake in the preheated oven for 18-20 minutes, or until the centers are set but still slightly jiggly. Remove from oven and let cool in the pan for 10 minutes.

                Chill: Carefully remove the cheesecakes from the muffin tin and transfer them to a wire rack to cool completely. Then refrigerate them for at least 2 hours, or until completely chilled.

                  Serve: Once chilled, top each mini cheesecake with a dollop of whipped cream and a sprinkle of additional lime zest for garnish.

                    Prep Time: 20 mins | Total Time: 3 hrs | Servings: 12