These Mini Key Lime Cheesecakes feature an easy homemade graham cracker crust topped with a smooth and creamy key lime cheesecake filling. The perfect dessert for any time of year! INGREDIENTS For the crust: 6 full-sheets (90 grams) graham crackers (or ¾ cup graham cracker crumbs) 3 tablespoons (45 grams) butter, melted 2 tablespoons (25 grams) granulated sugar For the key lime cheesecake filling: 12 ounces brick-style cream cheese, softened to room temperature ¼ cup (60 grams) sour cream ½ cup (100 grams) granulated sugar 3 tablespoons (45 ml) key lime juice* 1 teaspoon key lime zest (or regular lime zest) 1 teaspoon vanilla extract 1 drop green food dye 1 large egg, room temperature INSTRUCTIONS
- To make the crust:
- Preheat oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan well with nonstick cooking spray and set aside. You may also use a regular 12-count muffin pan, I suggest lining each cavity with cupcake liners for easier removal.
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for full instruction please see: www.girlrecipesbook.com
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