Key Lime Cheesecakes
Serves: 12
  • ¾ cup graham cracker crumbs
  • ⅓ cup plus 1 tablespoon granulated sugar, divided
  • 3 tablespoons salted butter, melted
  • 1 (8-ounce) package cream cheese, softened
  • 2 tablespoons Key lime juice, such as Nellie and Joe’s
  • 1 tablespoon all-purpose flour
  • 1 tablespoon heavy whipping cream
  • 1 teaspoon fresh lime zest
  • 1 large egg
  • 1 recipe Sweetened Whipped Cream (recipe follows)
  • Garnish: 3 slices fresh lime, cut into quarters
  1. Preheat oven to 350°.
  2. Lightly spray a 12-well mini cheesecake pan with cooking spray.
  3. In a small bowl, combine graham cracker crumbs, 1 tablespoon sugar, and melted butter, stirring to blend. Divide crumb mixture evenly among wells of prepared pan, pressing firmly to create a level base.
  4. Bake until golden brown, approximately 6 minutes. Let cool completely.
  5. In a medium mixing bowl, combine cream cheese, remaining ⅓ cup sugar, Key lime juice, flour, cream, and lime zest. Beat at high speed with a mixer until smooth. Add egg, beating at medium speed until incorporated. Divide mixture evenly among wells of prepared pan.
  6. Bake until filling is set and slightly puffed, approximately 11 minutes. Let cool completely. (Cheesecakes will fall as they cool.)
  7. Cover pan with plastic wrap, and refrigerate for at least 4 hours.
  8. Carefully remove cheesecakes from pan.
  9. Place Sweetened Whipped Cream in a piping bag fitted with a large open star tip (Wilton#1M). Pipe an upright rosette on top of each cheesecake.
  10. Garnish with lime quarters, if desired.
Recipe by TeaTime Magazine at