One of my favorite desserts of all time is Key Lime Pie. My second favorite dessert has got to be Cheesecake. So I thought why not combine the two in a delicious Key Lime Cheesecake?
If you know anything about key limes you'll know that they are about 1/3 the size of regular limes. You also get about 1/3 of the juice and since I didn't want to go on the hunt for key limes and I usually have a bunch of regular ones hanging around I'm just CALLING this key lime when it's actually just regular lime cheesecake.
These are one of the easiest cheesecakes to prepare. I just adapted the recipe for my Mini Pumpkin Cheesecakes to make these lime ones. I'll probably do a bunch of variations in the near future so be prepared, lol.
Here's what you need:
1-1/2 cups graham cracker crumbs
2 Tbs. sugar
1/4 cup butter, melted
12 oz. reduced fat cream cheese
1/2 cup sugar
juice of 3 limes
zest of 2 limes
1 Tbs. flour
Preheat oven to 325 degrees. Line a 12 cup muffin tin with paper liners and set aside.
In a bowl mix the graham cracker crumbs, sugar and butter until it resembles wet sand.
Divide evenly between the 12 liners (approximately 2 Tbs. each) and press down into the liner with the back of the tablespoon until it's packed into the liners.
Bake for 5 minutes.
To make the filling beat the cream cheese until fluffy. Add the sugar and mix well.
Add the egg and mix until completely combined.
Add the lime juice and zest and mix well. Sprinkle with the 1 Tablespoon flour and mix well.
Fill each liner as soon as they come out of the oven with the filling until full. Bake for 22-24 minutes or until set and not jiggly. They only raise a tiny bit while baking and go back down after they are cooled.
Cool a few minutes in the pan then move to a cooling rack for 1 hour then refrigerate until serving, at least 3 hours.
Serve with fresh whipped cream.
Here's the handy printable - Key Lime Cheesecakes