Mini Key Lime Cheesecakes

These Mini Key Lime Cheesecakes with Chocolate Cookie Crusts are creamy and citrusy, and are perfect for a spring party dessert buffet table. 

These key lime cheesecakes are both sweet and slightly tart, kind of like a margarita. They are also super cute!

I love tiny desserts! Everyone usually says "yes" to dessert when they see how little they are. They are just the right amount of sweetness after a meal. 

If you like tiny cheesecakes as much as I do, be sure to check out these Peaches and Cream Mini Cheesecakes, these Mini Pumpkin Cheesecakes, and these Mini Cheesecakes with Salted Caramel. All are delicious. 

I loved the texture and creaminess of these mini desserts and so did my taste testers. Everyone adored these cheesecakes! 

How to Make Mini Key Lime Cheesecakes

First, you will need to make and bake a cookie crust in the cavities of a mini cheesecake pan with removable bottoms. I processed some Oreo cookies with some melted butter, but you can use a Graham cracker crust if you prefer.

Once you've baked and cooled the crusts, make the cheesecake mixture. You beat together cream cheese, sugar, cornstarch, and salt and then add two eggs. Finish the mixture by beating in heavy cream, vanilla, lime zest, and lime juice.

Fill the cavities of the mini cheesecake pan with the cheesecake mixture, in this case, pretty much almost all the way to the top, and then bake in 275 degree oven.

I topped these with a little dollop of homemade key lime curd (stay tuned for the recipe in the near future). You can skip making the curd and top these with a little whipped cream or store bought lemon or lime curd. They are also pretty wonderful plain!

You will need a little patience at this point because you're going to have to wait until the cheesecakes cool and then you will have to wait even longer in order to chill them for two hours in the refrigerator before un-molding and serving.

I love that you don't have to bake these in a water bath like full-sized cheesecakes.

Welcome to #SpringSweetsWeek 2019 hosted by Heather from Hezzi-D’s Books and Cooks and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the coming of Spring!

30 bloggers from around the country have come together to share over 100 sweet recipes perfect for Spring!  Get ready to ditch your hats, coats, and snow boots and get ready for some delicious sweet treats like cupcakes, cookies, sweet breads, and cocktails! 

Monday #SpringSweetsWeek Recipes

• Blueberry Shortbread by Cindy's Recipes and Writings
• Carrot Cake Balls by Strawberry Blondie Kitchen
• Carrot Cake Cupcakes by A Day in the Life on the Farm
• Carrot Cake Nest Cookies by Hezzi-D's Books and Cooks
• Lemon Blueberry Croissant Bread Pudding by The Freshman Cook
• Mini Key Lime Cheesecakes by Karen's Kitchen Stories
• Mini Strawberry Mousse Tarts by A Savory Feast
• Orange Pineapple Nice Cream Pops by Crumb Top Baking
• PB&J PEEPSomars by A Kitchen Hoor's Adventures
• Peeps Shortbread Checkerboard by Jolene's Recipe Journal
• Spring Fruit and Rice Krispies Treat Kabobs by Blogghetti
• Strawberry Raspberry Smoothie by Books n' Cooks
• Sweet Breakfast Crepes by The Speckled Palate
• Vanilla Bean Dutch Baby with Strawberry Hibiscus Syrup by The Baking Fairy
• Xangos by Palatable Pastime

cheesecake, key limes, mini cheesecakes

dessert, cheesecake

American

Yield: 12 servingsAuthor: Karen Kerr

Mini Key Lime Cheesecakes Recipe

ingredients

For the Crust

• 10 Oreo cookies
• 3 tablespoons butter, melted

For the Cheesecakes

• 12 ounces full fat cream cheese, room temperature
• 3/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1/8 teaspoon kosher salt
• 2 large eggs
• 3 tablespoons heavy cream
• 1 teaspoon pure vanilla extract
• 2 teaspoons key lime zest
• 2 tablespoons Key lime juice (from about 4 Key limes)

For the Optional Toppings

• 1/2 cup lime curd (you can substitute lemon curd)
• 12 thin half-slices of key limes

instructions

1. Mist a nonstick mini cheesecake pan with spray oil
2. Process the Oreos in a food processor until finely ground. Add the butter and pulse until the crumbs are quoted. 
3. Divide the mixture among the cavities of the mini cheesecake pan (about 2 teaspoons per cavity), and press down with the back of a spoon. 
4. Heat the oven to 275 degrees F. 
5. In the bowl of a stand mixer or a large mixing bowl, beat the cream cheese, sugar, cornstarch, and salt on medium-low speed until smooth. 
6. Add one egg and mix on the lowest speed until combined. Add the second egg and mix on low until combined. Scrape down the bottom and sides of the bowl. 
7. Add the heavy cream, vanilla, zest, and lime juice and mix on the lowest speed until just combined. 
8. Divide the batter among the cavities of the pan. The batter reached almost to the top of each cavity. 
9. Bake the cheesecakes for 22 to 28 minutes (I cooked mine for 24 minutes) until they are just set. 
10. Cool completely in the pan at room temperature and then chill in the refrigerator for at least 2 hours before unmolding. 
11. Garnish with a heaping teaspoon of curd and a slice of lime before serving. 

https://www.karenskitchenstories.com/2019/03/mini-key-lime-cheesecakes.html

Karen's Kitchen Stories

Created using The Recipes Generator

This recipe was adapted from Baking a Moment