All the tangy-sweet joy of key lime pie in poppable mini form. These cheesecake bites have a buttery graham crust, a silky lime filling, and a cloud of whipped cream on top — the perfect make-ahead dessert for parties.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 2 tablespoons sugar (for crust)
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 1/2 cup key lime juice (fresh or bottled)
- 1 tablespoon key lime zest
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup heavy cream (for topping)
- 2 tablespoons powdered sugar
- Extra lime zest and thin lime slices, for garnish
Instructions
- Preheat and prep: Preheat your oven to 325°F (165°C). Line a 24-cup mini muffin tin with paper liners.
- Make the crusts: Mix the graham crumbs, melted butter, and sugar. Press about 1 tablespoon firmly into each liner. Bake 5 minutes, then cool.
- Make the filling: Beat the cream cheese and sugar until completely smooth. Beat in the key lime juice, zest, eggs (one at a time), and vanilla — don’t overmix once the eggs are in.
- Fill and bake: Spoon the filling over the crusts, filling nearly to the top. Bake 15-18 minutes until the centers are just set with a slight jiggle.
- Chill: Cool completely, then refrigerate at least 3 hours or overnight.
- Top and serve: Whip the heavy cream with powdered sugar to soft peaks. Pipe or dollop onto each bite and garnish with lime zest.
Pro tip: Room-temperature cream cheese is essential — cold cream cheese leaves lumps no amount of beating will fix. These freeze beautifully for up to a month; thaw in the fridge before topping with cream.
Estimated nutrition per serving (2 bites): 320 calories, 5g protein, 22g fat, 28g carbohydrates.
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