I love mini, single-serve desserts for entertaining. It’s so nice to have a tray of cupcakes or pots of chocolate mousse to quickly pass around the table. No cutting, no scooping, no mess. These key lime cheesecakes are the latest in my collection of single serve desserts. Click here for some other ideas, all of which are great for making ahead and easy to serve:
- Mini Lemon Cheesecakes
- Pumpkin Cheesecakes in Mason Jars
- Special Dark Chocolate Pudding
- Mocha Pots de Creme
- Butterscotch Pudding With Caramelized Bananas
- Mini Rhubarb Cheesecakes
- Frozen Chocolate Mousse
- Carrot Cupcakes
- Tiramisu Cupcakes
- Mini Cherry Streusel Pies
- Black Bottomed Cupcakes
- Apple Hand Pies
- Mini Raspberry Pies
Key limes are smaller than regular limes, in fact they are only about one inch long, and almost perfectly round. Key limes are sweeter and brighter in flavor than regular limes. In a pinch you can use regular limes for this, but cut the zest down by half, since regular lime zest can be bitter. Makes 12
Crust:
- 3/4 C. graham cracker crumbs
- 1 T. sugar
- 1/4 C. melted butter
Filling:
- 1 – 8oz. package of cream cheese, softened
- 1/2 C. sugar
- 1 T. key lime zest
- 1/8 C. key lime juice
- 1/4 C. well shaken buttermilk
- 1 t. vanilla
- 2 egg yolks
- pinch of salt
Topping:
- 3 T. sugar
- 1 T. key lime zest
Heat the oven to 350 degrees. Prepare the crust. Mix the graham cracker crumbs, butter, and 1 T. sugar in a bowl. Line a muffin tin with 12 cupcake papers. Distribute the crumbs equally among the papers. Use your fingers to press the crumbs into the bottom of the cups. Bake the cups for about 7 minutes, or until the crust begins to brown.
Meanwhile make the filling. Blend together the cream cheese, sugar, lime zest, lime juice, vanilla, buttermilk, salt, and egg yolks until very smooth. Spoon the mixture into the prepared cups. This amount of filling filled 12 cups about 3/4 full. It’s ok if the crusts are still hot, it’s all going right back into the oven. Bake the cheesecakes for about 20-25 minutes, or until set. If you gently touch your finger to the top and it’s no longer wet, then they are done. While they are baking, combine the sugar and lime zest. Remove from the oven and cool in the pan. When cool, remove from the pan and chill for at least an hour before serving. Just before serving, sprinkle a little of the lime zest sugar over the tops. This adds a nice crunch and a sweet lime fragrance.
swellkid 