mini key lime cheesecakes

September 24, 2018

in honor of my brother's birthday, I've made mini key lime cheesecakes! these babies have the perfect amount of both cheesecake and key lime pie flavors. they are made with a graham cracker crust base and are topped off with little dollops of homemade whipped cream + key lime zest.

 

if you live in the Metro Detroit area and need to find key limes? check out Honey Bee Market in Mexican town. it is the greatest! the freshest produce, specialty Mexican products and super affordable.

 

bon COOK products used: medium tartlet tray [20], perforated baking sheet and shaper

mini key lime cheesecakes 

yields: 20 cheesecakes             prep time: 15 minutes              bake time: 15 minutes

INGREDIENTS

graham cracker crust

2/3 cup of graham cracker crumbs 

3 Tbsp. butter, melted

1 ½ Tbsp. white sugar

½ tsp. Kosher salt 

 

filling

8 oz. cream cheese, softened

¼ cup sour cream

¼ cup + 2 Tbsp. white sugar

1 large egg, room temperature

1 tsp. key lime zest [about 2 key limes]

2 tsp. key lime juice [about 4 key limes]

½ tsp. vanilla extract 

 

fresh whipped cream 

½ cup heavy cream

1 Tbsp. sugar

¼ tsp. vanilla extract 

 

DIRECTIONS

graham cracker crust

Preheat the oven to 325° and place a bon COOK medium-tartlet tray [20] on a perforated baking sheet. 

*if you don’t have bon COOK products, you can use a muffin tray with cupcake liners

In a large bowl, mix together the graham cracker crumbs, melted butter, sugar and salt until well-combined. 

Distribute 1 ½ T of the mixture into the 20 cavities and, using the tartlet shaper push down the mixture to form a base. 

Bake for 5-10 minutes or until lightly browned. Allow to cool. 

filling 

In the bottom of the stand mixer, beat together the cream cheese and sour cream. 

Add the sugar and beat together for another minute, until smooth and creamy.

Add the egg, lime juice, zest and vanilla and continuing mixing until well combined. 

Evenly distribute the filling into the tartlet cavities, filling them up about ¾ of the way. 

Bake for 15 minutes or until the tops of the cheesecakes have set [aren’t jiggly].

Let cool for 1 hour. Refrigerate for at least 2 hours. 

fresh whipped cream

Place the bowl of your stand mixer and the whisk in the freezer for at least 20 minutes. 

Using the whisk attachment, whip the heavy cream, sugar and vanilla on the highest speed until stiff peaks form.

*this should only take a minute or two, don’t over whip! 

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