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Key Lime Cheesecake Cups

Delightful individual servings of creamy cheesecake infused with refreshing key lime juice, set on a crunchy graham cracker crust. Perfect for any occasion!
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Prep Time 20 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1 cup graham cracker crumbs Create a sweet and crunchy base for the cheesecake cups.
  • 2 tablespoons granulated sugar Sweetens the crust for a balanced flavor.
  • 5 tablespoons unsalted butter, melted Binds the crust ingredients together, adding richness.
Filling Ingredients
  • 8 ounces cream cheese Provides the creamy texture and tangy flavor of the filling.
  • 1/2 cup powdered sugar Sweetens the cheesecake mixture and helps it stay smooth.
  • 1/2 cup key lime juice Adds a refreshing and tangy flavor that defines this dessert.
  • 1 tablespoon key lime zest Enhances the citrus flavor for additional brightness.
  • 1 teaspoon vanilla extract Gives depth of flavor to the cheesecake filling.
  • 1 cup whipped topping Lightens the cheesecake and adds a creamy finish.
  • more for garnish whipped topping A light topping to embellish before serving.

Method
 

Preparation
  1. Line a muffin tin with cupcake liners.
  2. In a medium bowl, mix the graham cracker crumbs with sugar and melted butter until well combined.
  3. Place 2 tablespoons of the crumb mixture in the bottom of each cupcake liner and press firmly to pack the crust tightly.
  4. In a large bowl, beat the cream cheese on high speed for 2 minutes.
  5. Scrape the sides and then add the powdered sugar. Mix on low speed until combined, then increase to high speed for 1 minute.
  6. Add the vanilla, key lime juice, and key lime zest and mix well.
  7. Gently fold the whipped topping into the cream cheese mixture, being careful not to deflate it.
  8. Fill the muffin cups with the cheesecake filling, smoothing the tops.
  9. Refrigerate for 4 hours, or overnight.
  10. When ready to serve, top with whipped topping and garnish with additional key lime zest.

Notes

These cheesecake cups can be made ahead of time and stored in the refrigerator for up to 2 days. Can be frozen for up to a month.