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Mini Key Lime Cheesecakes

Dreamy Mini Key Lime Cheesecakes for Guilt-Free Indulgence

These Mini Key Lime Cheesecakes are a guilt-free indulgence packed with tangy flavor and creamy texture.
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Prep Time 10 minutes
Cook Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 30 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Substitute with gluten-free graham crackers or crushed nuts for a nut-based crust.
  • 4 tablespoons Butter or Ghee Use coconut oil for a dairy-free option.
For the Cheesecake Filling
  • 8 ounces Cream Cheese Low-fat or regular versions can be used, or non-dairy cream cheese for a vegan alternative.
  • 1 cup Plain Greek Yogurt Swap for flavored yogurt for extra sweetness.
  • 3/4 cup Sugar Replace with a low-calorie sweetener like Swerve for a keto-friendly option.
  • 1 large Egg Use a flax egg for a vegan substitute.
  • 1 large Egg White Omit for a denser cheesecake.
  • 1/2 cup Lime Juice Meyer lemons can substitute if limes are unavailable.
  • 1 tablespoon Lime Zest Ensure to use fresh limes for the best aroma.

Equipment

  • Muffin tin
  • Food Processor
  • Electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with foil liners, lightly spraying them with cooking oil.
  2. In a food processor, pulse graham crackers into fine crumbs. Mix crumbs with melted butter until resembling wet sand. Distribute evenly into muffin liners and press down to create a crust. Bake for 8-10 minutes until slightly golden, then allow cooling for 10 minutes.
  3. In a mixing bowl, beat softened cream cheese with an electric mixer on medium speed until fluffy, about 2 minutes. Gradually add Greek yogurt and sugar, mixing until smooth.
  4. Gently mix in the egg, egg white, lime juice, and lime zest until just incorporated, being careful not to overmix.
  5. Pour the filling over each pre-baked crust, filling them almost to the top, then bake for 15-20 minutes until edges firm up but centers jiggle.
  6. Allow the cheesecakes to cool to room temperature in the muffin tin. After 30 minutes, transfer to the refrigerator and chill for at least 2 hours.
  7. To serve, garnish with whipped cream and lime slices for extra zing.

Nutrition

Serving: 1cheesecakeCalories: 180kcalCarbohydrates: 18gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for the smoothest filling. Watch for a jiggle when taking out of the oven, and refrigerate for at least 2 hours for the best texture.

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