A Fun and Easy Way to Enjoy Your Favorite Cheesecake Flavor
Are you a fan of the tangy and refreshing taste of key lime pie? Do you also love the creamy indulgence of a classic cheesecake? Well, why not combine the two into one irresistible dessert? These mini key lime cheesecakes are the perfect sweet treat for any occasion – from a casual family dinner to a fancy party. Plus, they are easy to make and even easier to eat! So, grab your apron and let’s get started on these mouth-watering mini key lime cheesecake recipes.
Mini Key Lime Cheesecake Recipe #1: Classic and Creamy
Ingredients:
– 1 cup graham cracker crumbs – 2 tablespoons sugar – 4 tablespoons unsalted butter, melted – 16 oz cream cheese, softened – 1/2 cup sugar – 2 large eggs – 1/4 cup key lime juice – 1 teaspoon vanilla extract – Whipped cream and lime slices for garnish
Instructions:
1. Preheat your oven to 325°F and line a muffin tin with paper liners. 2. In a small bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press about 1 tablespoon of the mixture into the bottom of each muffin liner. 3. In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth and creamy. 4. Add the eggs one at a time, beating well after each addition. 5. Mix in the key lime juice and vanilla extract until just combined. 6. Pour the cheesecake mixture evenly into each muffin liner, filling them about 3/4 full. 7. Bake for about 20 minutes or until the edges are set and the center is slightly jiggly. 8. Let the mini cheesecakes cool to room temperature, then refrigerate for at least 2 hours or overnight. 9. Top each mini cheesecake with a dollop of whipped cream and a slice of lime before serving.
Nutritional Information:
– Calories: 256 – Fat: 20g – Carbohydrates: 17g – Protein: 4g – Sodium: 222mg – Sugar: 13g
Cooking Time:
– Preparation Time: 20 minutes – Cooking Time: 20 minutes – Total Time: 2 hours and 40 minutes (including cooling and refrigeration time)
Equipment:
– Muffin tin – Electric mixer – Mixing bowls – Measuring cups and spoons
Serving Suggestions:
These mini key lime cheesecakes are perfect on their own, but you can also serve them with a variety of toppings, such as: – Crushed graham crackers – Fresh fruit, such as strawberries or blueberries – Caramel or chocolate sauce – Chopped nuts, such as almonds or pecans
Variations:
If you want to switch up the classic recipe, here are some variations to try: – Swap out the graham cracker crust for a vanilla wafer or chocolate cookie crust. – Add some zest to the cheesecake mixture for an extra burst of citrus flavor. – Top the mini cheesecakes with a sweet and tangy key lime curd instead of whipped cream. – Make them into bite-sized cheesecake bites by using a mini muffin tin.
Substitutions:
– You can use regular limes instead of key limes if you can’t find them at your local grocery store. – If you don’t have graham crackers, you can use any type of cookie crumbs, such as vanilla wafers or digestive biscuits. – For a healthier option, you can use low-fat cream cheese and sugar substitutes.
Storage:
These mini key lime cheesecakes can be stored in the refrigerator for up to 5 days. Make sure to cover them tightly with plastic wrap or store them in an airtight container to prevent them from drying out.
Tips:
– Make sure your cream cheese is at room temperature before using it, as this will make it easier to mix and prevent lumps in your cheesecake batter. – Don’t overmix your cheesecake batter, as this can cause it to crack or become dense. – To make it easier to remove the mini cheesecakes from the muffin tin, you can place them in the freezer for 10-15 minutes before popping them out.
Frequently Asked Questions:
Q: Can I make these mini key lime cheesecakes ahead of time? A: Yes, you can make them up to 2 days in advance and store them in the refrigerator until you’re ready to serve them. Q: Can I freeze these mini key lime cheesecakes? A: Yes, you can freeze them for up to 2 months. Just make sure to wrap them tightly in plastic wrap and store them in an airtight container.
Mini Key Lime Cheesecake Recipe #2: Vegan and Gluten-Free
Ingredients:
– 1 cup almond flour – 1/4 cup coconut oil, melted – 1/4 cup maple syrup – 1/4 teaspoon sea salt – 16 oz vegan cream cheese, softened – 1/2 cup sugar – 2 tablespoons cornstarch – 1/4 cup key lime juice – 1 teaspoon vanilla extract – Coconut whipped cream and lime slices for garnish
Instructions:
1. Preheat your oven to 325°F and line a muffin tin with paper liners. 2. In a medium bowl, mix together the almond flour, melted coconut oil, maple syrup, and sea salt until well combined. 3. Press about 1 tablespoon of the mixture into the bottom of each muffin liner. 4. In a large bowl, beat the vegan cream cheese and sugar with an electric mixer until smooth and creamy. 5. Add the cornstarch, key lime juice, and vanilla extract and mix until well combined. 6. Pour the cheesecake mixture evenly into each muffin liner, filling them about 3/4 full. 7. Bake for about 20 minutes or until the edges are set and the center is slightly jiggly. 8. Let the mini cheesecakes cool to room temperature, then refrigerate for at least 2 hours or overnight. 9. Top each mini cheesecake with a dollop of coconut whipped cream and a slice of lime before serving.
Nutritional Information:
– Calories: 238 – Fat: 17g – Carbohydrates: 20g – Protein: 4g – Sodium: 108mg – Sugar: 14g
Cooking Time:
– Preparation Time: 20 minutes – Cooking Time: 20 minutes – Total Time: 2 hours and 40 minutes (including cooling and refrigeration time)
Equipment:
– Muffin tin – Electric mixer – Mixing bowls – Measuring cups and spoons
Serving Suggestions:
These vegan and gluten-free mini key lime cheesecakes are perfect for anyone with dietary restrictions. Here are some serving suggestions: – Top them with fresh berries or a fruit compote. – Drizzle them with melted coconut butter or chocolate sauce. – Sprinkle them with chopped nuts or shredded coconut for extra texture.
Variations:
– Use any type of nut flour or seed flour instead of almond flour. – Swap out the coconut oil for another type of oil, such as avocado oil or melted vegan butter. – Make them into mini cheesecake bars by using a square or rectangular baking pan instead of a muffin tin.
Substitutions:
– If you don’t have key limes, you can use regular limes or even lemons. – For a nut-free option, you can use coconut flour or oat flour instead of almond flour. – Instead of maple syrup, you can use agave nectar, honey, or another liquid sweetener.
Storage:
These mini key lime cheesecakes can be stored in the refrigerator for up to 5 days. Make sure to cover them tightly with plastic wrap or store them in an airtight container to prevent them from drying out.
Tips:
– Make sure your vegan cream cheese is at room temperature before using it, as this will make it easier to mix and prevent lumps in your cheesecake batter. – If you don’t have cornstarch, you can use arrowroot powder or tapioca starch instead. – To make your own coconut whipped cream, refrigerate a can of full-fat coconut milk overnight and scoop off the solid cream on top. Whip it with an electric mixer until fluffy.
Frequently Asked Questions:
Q: Can I make these mini key lime cheesecakes without a muffin tin? A: Yes, you can use silicone molds or even small jars instead of a muffin tin. Just make sure to adjust the baking time accordingly. Q: Can I use regular cream cheese instead of vegan cream cheese? A: Yes, you can use regular cream cheese if you’re not vegan or dairy-free. Just make sure it’s softened before using it