Cheesecake is one of my favorite things. However, as it gets warm outside I like lighter tastes that are perfect for Springtime gatherings. And here lately I’ve been craving key lime, oh, everything! So as I was shopping the other day I got an idea. What if I combined the wonderful taste of cheesecake with the light springy taste of Key Lime? And I just had to try it. I thought about making a whole cheesecake. But, really, my self control is not so great. So I decided that I would make mini key lime cheesecakes that were the perfect sized treat for Spring picnics and regular dinners as well! Here’s how you can make this delicious and Springtastic treat too!
What You Will Need
2-8 Ounce Containers of Cream Cheese
1/2 Cup of Sugar
3 Tablespoons of Key Lime Juice
8 Graham Crackers
3 Tablespoons of Butter
Key Limes and Whipped Cream for Garnish
How to Make It
Preheat your oven to 350 degrees. While it is heating, crush up your graham crackers in a large ziplock bag. I used a rolling pint to make sure mine were well crushed.
Melt your butter in a small bowl and mix your crushed graham crackers with it until they are well combined. Then add a teaspoon of your graham cracker and butter mixture to each of your lined cupcake times and press it down gently with your fingers to create a crust on the bottom of each tin.
Set your tins aside so your crusts can cool and now you’re ready to mix the cheesecake! Start by adding your two containers of cream cheese to a bowl and softening it in the microwave (about 45 seconds should do it). Then beat in your sugar and combine them well.
Once your cream cheese and sugar are combined, mix in your eggs and key lime juice.
Continue to blend your mixture for about a minute or until it is a smooth consistency. Then, spoon your cheesecake mixture into your cupcake tins. I like to use an ice cream scoop to keep an even amount in each one.
Once all your tins are filled, gently tap your pan on the counter to get rid of any air bubbles.
Bake your mini cheesecakes for 20 to 25 minutes or until they are firm on the top and a fork inserted in them comes out clean. Then remove them from the oven. They will look slightly puffy but don’t worry – as they cool them will settle.
Once they have cooled slightly and are only warm to the touch, transfer them to the refrigerator for 2 to 3 hours to allow them to set completely. Once they are cool, remove them from the fridge, peel off the wrappers and top them a dollop of whipped cream and a small slice of key lime.
Then serve them immediately for a Springtime treat everyone will adore!