Mini Key Lime Cheesecakes

• total tid: 2 hours 20 minutes

Ingredienser

For the crust:

1½ cups graham cracker crumbs (or Digestive biscuits)

3 tbsp melted butter

1 tbsp sugar

For the filling:

16 oz (450 g) cream cheese, softened

¾ cup sugar

2 eggs

½ cup key lime juice (or regular lime juice)

1 tbsp lime zest

1 tsp vanilla extract

½ cup heavy cream or sour cream

For topping (optional):

Whipped cream

Lime slices or lime zest

Vejledning

Preheat oven to 325°F (160°C). Line a muffin tin with paper liners.

Make the crust: Mix crumbs, melted butter, and sugar. Press firmly into the bottom of each liner.

Prepare filling: Beat cream cheese until smooth. Add sugar and mix well. Add eggs one at a time. Mix in lime juice, zest, vanilla, and cream until smooth.

Fill & bake: Divide filling evenly over crusts. Bake for 18–22 minutes, until centers are just set.

Cool: Let cool at room temperature, then refrigerate for at least 2 hours.

Serve: Top with whipped cream and lime garnish if desired.

Tip: For extra key lime flavor, use bottled key lime juice if fresh key limes aren’t available.