Tart and sweet, these bite-sized desserts are perfect for summer gatherings and can be doubled or tripled to serve a crowd.
Prep Time25 minutesmins
Cook Time23 minutesmins
Total Time48 minutesmins
Course: Dessert
Keyword: bite sized desserts, cheesecake, feed a crowd, party and entertaining
Servings: 18
Author: Jess Smith via Inquiring Chef
Cost: $6.00
Equipment
Mini Muffin Tin
Mixing Bowls
Stand Mixer
Cooling Rack
Ingredients
For the Crust:
1 1/4cupsGraham Cracker Crumbs
1/4cupUnsalted Butter, melted
For the Cheesecake:
28 oz packagesCream Cheese, softened
2/3cupGranulated Sugar
2Eggs
2TbspFresh Lime Juice
1tspVanilla
For the Topping:
1/2cupSour Cream
1/4cupGranulated Sugar
2tspFresh Lime Juice
1/2tspVanilla
Topping (optional):
Limes, thinly sliced
Instructions
Preheat oven to 325 degrees F. Put muffin liners in a mini muffin tin (see note). Lightly spray with nonstick cooking spray.
To make the crust, in a medium bowl, combine graham cracker crumbs and melted butter until the graham cracker crumbs are evenly coated. Press a scant Tablespoon of the crust mixture into the bottom of prepared muffin cups and freeze until ready to fill.
To make the filling, in the bowl of a standing mixer, beat cream cheese and sugar on medium-high until light and smooth, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add lime juice and vanilla and mix until combined. Fill each prepared muffin cup about three-quarters full.
Bake for until the cheesecakes puff up but the centers have a slight jiggle, 18-20 minutes. Cool on a rack for 10 minutes (do not turn the oven off).
Meanwhile make the topping. In a small bowl, whisk together sour cream, sugar, lime juice, and vanilla. Pour a small layer of topping over the center of each cooled cake and spread it out to the edges. Bake for 5 minutes more. Cool on a rack for 2 hours. Cover and refrigerate for at least 6 hours before serving. Top with lime slices (optional).
Notes
Larger versions of these cheesecakes can also be made in a regular muffin tin.