Mini Key Lime Cheesecakes
No-bake lime mini cakes are perfectly refreshing and keep your home cool without even turning on the oven or stove!
INGREDIENTS
For the crust:
- 2 tablespoons (25 grams) granulated sugar
- 3 tablespoons (45 grams) butter, melted
- 6 full-sheets 90 grams graham crackers (or 3/4 cup graham cracker crumbs)
For the key lime cheesecake filling:
- 1 teaspoon vanilla extract
- 1/2 cup (100 grams) granulated sugar
- 3 tablespoons (45 ml) key lime juice
- 1/4 cup (60 grams) sour cream
- 12 ounces brick-style cream cheese softened to room temperature
- 1 teaspoon key lime zest or regular lime zest
- 1 drop green food dye
- 1 large egg room temperature
INSTRUCTIONS
To make the crust:
First, preheat the oven to 325 ° F. Spray each cavity well with a mini 12-cup cake pan with non-stick cooking spray and set aside. You can also use a regular 12-unit muffin pan, I suggest lining each cavity with cupcake pans for easier removal.
Then, add the Graham crackers to a blender or food processor and mix until you have fine breadcrumbs. Pour the crumbs in a mixing bowl, add the melted butter and the sugar and mix until everything is well mixed. Distribute the mixture evenly among the 12 cavities in the mini cheesecake pan, making sure to press each firmly into an even layer. Bake at 325 ° F for 5 minutes, remove from oven and set aside to cool. Keep the oven temperature at 325 ° F.
To make the cheesecake topping:
First, in the bowl of a stand mixer fitted with the paddle, or in a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Add sour cream and granulated sugar and mix until well blended. Add the lime juice, zest, vanilla extract and green food coloring and mix until well combined, scraping the sides of the bowl if necessary. Then add the egg and mix on low speed until it is just combined.
Then, divide the cheese filling evenly between the 12 cavities of the pan and return to the oven. Bake at 325 ° F for 15 to 18 minutes or until the top of the cheesecakes is set.
Remove from oven and allow to cool to room temperature for at least 1 hour. Cover tightly with plastic wrap and transfer to the refrigerator to refrigerate for at least 3-4 hours or overnight. Once the cheesecakes have cooled, remove them from the pan and serve.
Happy Cooking Time.
