Mini Key Lime Cheesecakes
Sweet and refreshing, these personal key lime cheesecakes are perfect size for a dessert for one. Fresh lime juice and zest brings strong flavors while simple ingredients like cream cheese, whipped cream, sugar, and Tacoma Boys’ Vanilla Extract make up the rest of the cheesecake.
This recipe is super easy to make at home for a sweet treat that fits perfectly into spring time and cools things down on hot and sunny days. Once you whip up and assemble these cheesecakes, you’re gonna want to have a taste: Go ahead as the chill time in the refrigerator is optional.
Ingredients
Time
30 m
4-6 servings
Cals
cals
Crust Ingredients
- 1 cup graham cracker crumbles
- 1 tbsp sugar
- 3 tbsp butter, melted
- 1 tbsp lime zest
- 2 cups Smith Brothers Farms Heavy Whipping Cream
- 2 tbsp powdered sugar
- 12 oz cream cheese, softened
- ½ tsp Tacoma Boys Pure Madagascar Vanilla Extract
- ⅓ cup granulated sugar
- ¼ cup lime juice
- 1 tbsp lime zest
Directions
Make the crust.
In a food processor, add graham crackers, sugar, butter, and lime zest. Pulse until combined and the mixture is crumbly but can stick together.Make the filling.
In a medium bowl, add the heavy whipping cream and powdered sugar. Using a hand mixer, whip until stiff peaks form, about 3-5 minutes. In a separate medium bowl, whip the softened cream cheese until fluffy, about 1 minute. Add the vanilla extract, granulated sugar, lime juice, and lime zest. Mix until well combined. Using a spatula, gently fold in half of the whipped cream into the cream cheese mixture. Set aside the other half of the whipped cream for topping.Assemble.
Assemble cheesecakes: Scoop a tablespoon or two of the graham cracker mix into the bottom of each little jar. Press the graham mixture down gently. Scoop approximately ½ cup of the cream cheese mixture on top of the graham cracker mix and spread evenly.Chill.
Chill in the refrigerator for 2-4 hours to firm up, if desired. Serve with a dollop of the leftover whipped cream and garnish with lime zest.
