Mini key lime cheesecakes
Ingredients
Crust:
- 2/3 cup graham cracker crumbs
- 2 tablespoons sweetened shredded coconut
- 1 tablespoon sugar
- 2 tablespoons unsalted butter, melted
Cheesecake:
- 1 brick full-fat cream cheese, room temperature
- 1/4 cup sugar
- 1/4 cup full-fat sour cream
- 1/4 teaspoon coconut or vanilla extract
- 2 tablespoons fresh key lime juice
- 1-1/2 teaspoons key lime zest
- 1 large egg, room temperature
- Sweetened whipped cream, for topping
- Toasted coconut, for topping
- Key lime zest, for topping
Directions
- Preheat your oven to 350ºF, line nine cavities of a standard muffin tin with cupcake liners, and lightly spray with non-stick cooking spray.
- In a small bowl, mix together the graham cracker crumbs, coconut, sugar, and butter until well combined. Divide into the cupcake liners and tamp down with the back of a spoon or a small glass. Bake the crusts in your oven for five minutes then set aside to cool while you make the filling.
- For the filling, beat together the cream cheese and sugar on medium speed until smooth and creamy, about one minute. Scrape down the bowl, beat again, then beat in the sour cream, extract, key lime juice, and key lime zest until well combined. With the mixer running, beat in the egg just until combined, scraping down the bowl to ensure a smooth batter.
- Divide the cheesecake batter over the cooled crusts and bake for 18 to 20 minutes or until the edges are set and the centre of each cake is still slightly wobbly. Cool the cheesecakes to room temperature then transfer to the fridge for at least two hours to set and chill.
- Top the cheesecakes with whipped cream and a scattering of toasted coconut and key lime zest and serve.
