Mini Key Lime Cheesecake
Yields 24
Mini Key Lime Cheesecake. Learn how to make our Mini Key Lime Cheesecake Recipe Today. This is a great dessert recipe for holidays, birthdays and parties.
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Prep Time
9 hr
Total Time
9 hr
Prep Time
9 hr
Total Time
9 hr
  1. 2 cups graham cracker crumbs
  2. 1/3 cup unsalted butter, melted
  3. 2 tablespoons fresh key lime juice
  4. 2 teaspoons fresh key lime zest, finely grated
Cheesecake Layer
  1. 2 packages (8 ounces each) cream cheese, softened
  2. 1 can (14 ounces) sweetened condensed milk
  3. ½ cup confectioners' sugar, sifted
  4. ½ cup fresh key lime juice
  5. 2 teaspoons fresh key lime zest, finely grated
  1. 1 cup heavy whipping cream, chilled
  2. 1/3 cup confectioners' sugar, sifted
  3. 2 teaspoons fresh key lime zest, finely grated
  4. key lime half-moons (for garnish)
  1. Mix together graham crumbs, melted butter, key lime juice and zest until well-blended. Press onto the bottom of paper-lined muffin or mini cheesecake pans. Chill for at least 30 minutes or until firm.
Cheesecake Layer
  1. Beat cream cheese on medium-low speed until smooth and creamy, about 3 to 5 minutes. Reduce speed to low and beat in condensed milk. Gradually beat in confectioners’ sugar in portions. Beat well after each addition. You need not use all of the sugar if you prefer the cheesecake a little less sweet. Beat in key lime juice and zest. Continue beating for another 1 to 2 minutes to fully incorporate ingredients.
  2. Spoon mixture over chilled base. Chill for another 6 to 8 hours, or overnight, until cheesecake layer is firm.
  1. Whip chilled cream until it reaches soft peak stage. Gradually beat in confectioners’ sugar until completely blended. Beat in key lime zest. Continue beating on medium-high speed until stiff.
  2. Spoon whipped cream into a piping bag fitted with a medium-sized open star tip. Pipe over chilled cheesecakes and garnish with key lime half-moons. Serve immediately.
  1. To make key lime half-moons, cut off both ends of fruit until pulp is just exposed. Slice thinly into ¼ to ½-inch rounds. Cut each round in half crosswise. Place over frosted cheesecake, pulp side-down. Alternatively, omit key lime half-moons and sprinkle cheesecakes with finely grated key lime zest.
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