Description
These mini key lime cheesecakes are creamy, tangy, and perfectly portioned. Baked in muffin tins, they offer a refreshing citrus twist on classic cheesecake, ideal for parties, holidays, or anytime treats.
Ingredients
- Base:
- 1½ cups digestive biscuit crumbs
- 5 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- Cheesecake Filling:
- 400 g cream cheese, at room temperature
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- ½ cup key lime juice (or regular lime or lemon juice)
- 1 tablespoon finely grated lime zest
- 1 teaspoon vanilla extract
- Topping (optional):
- Whipped cream
- Fresh lime slices or extra lime zest
Instructions
- Preheat the oven to 340°F (170°C). Line a 12-cup muffin tin with paper liners.
- In a bowl, mix digestive biscuit crumbs, melted butter, and sugar until evenly moistened.
- Divide the crumb mixture among the muffin cups and press firmly into the base.
- In another bowl, beat cream cheese until smooth. Add sugar and mix until combined.
- Add eggs one at a time, mixing just until incorporated.
- Mix in key lime juice, lime zest, and vanilla extract until smooth.
- Spoon the filling evenly over the prepared crusts.
- Bake for 18–22 minutes, until the centers are set but slightly jiggly.
- Cool to room temperature, then refrigerate for at least 3 hours.
- Top with whipped cream and lime garnish if desired before serving.
Notes
- Use paper liners for easy removal and neat presentation.
- Don’t overmix the batter to avoid cracks in the cheesecake.
- Chill thoroughly for best texture and flavor.
- Substitute graham crackers or vanilla biscuits if preferred.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 16g
- Sodium: 130mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg
