Ingredients
- Graham cracker crumbs: 1 cup
- Unsalted butter (melted): 4 tablespoons
- Cream cheese (softened to room temperature): 16 ounces (two 8-ounce blocks)
- Sweetened condensed milk: 1 (14-ounce) can
- Freshly squeezed key lime juice: 1/2 cup
- Large eggs: 2
- Granulated sugar (for the crust): 2 tablespoons
- Key lime zest: 1 teaspoon
Instructions
- Step 1: Preheat oven to 325°F (160°C). Line a standard 12-cup muffin tin with cupcake liners. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press about 1 tablespoon of the mixture firmly into the bottom of each lined muffin cup to form the crust.
- Step 2: Prepare the filling by beating the softened cream cheese in a large bowl using an electric mixer until it is completely smooth. Gradually mix in the sweetened condensed milk until fully incorporated. Beat in the key lime juice and key lime zest until the mixture is uniform.
- Step 3: Add the two large eggs to the cream cheese mixture and mix on low speed until they are just combined, being careful not to overmix the batter. Pour or spoon the filling evenly over the crusts in the prepared muffin tin, filling each cup almost to the top.
- Step 4: Bake the cheesecakes for 18 to 22 minutes, or until the edges are set and the center of the cheesecakes are mostly firm with only a slight jiggle. Remove the tin from the oven and let the mini cheesecakes cool completely on a wire rack for about 1 hour.
- Step 5: Transfer the cooled mini cheesecakes to the refrigerator and chill them for a minimum of 4 hours (preferably overnight) before serving. Once fully chilled, remove them from the muffin liners and garnish with whipped cream or a thin slice of key lime, if desired.
Notes
- Store leftover mini cheesecakes in an airtight container in the refrigerator for up to four days, or freeze the fully chilled, unadorned desserts for up to two months.
- Do not reheat these cheesecakes; they are intended to be served cold directly from the refrigerator to maintain their firm structure and optimum flavor.
- For an elegant finish, serve these treats alongside a dusting of powdered sugar and a dollop of fresh, sweetened whipped cream just before presentation.
- To ensure a velvety, crack-free filling, mix the eggs in on the lowest speed only until they disappear into the batter; overmixing will incorporate too much air, which can cause the cheesecakes to puff excessively and then crack as they cool.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American