Mini Key Lime Cheesecake with Graham Cracker Crust (Single-Serve)
I was a late bloomer to the key lime love but boy oh boy am I on the train now. When living in the Upper West Side in New York City, I used to grab a mini key lime cheesecake from Magnolia Bakery on occasion and just fell in love with them. They, in fact, inspired this cheesecake which, if I do say myself, is the best (full sized) key lime cheesecake I’ve ever had in my life.
So I thought… how do I make a single-serve version that still holds the proper texture and key lime flavors? It took me a few tests but alas, here we are. Plus, there is something extra delightful about a single-serve dessert. Like a little gift to yourself in the form of something delicious. Bring the two together and you have a key lime cheesecake present for one.
If you love this recipe, please do me the huge solid of leaving a review below!
MINI KEY LIME CHEESECAKE
You can get really particular about your key lime – in that you use authentic key limes and not just limes. Proper key limes are smaller and pack a tarter punch than your average lime, though they can be a little harder to find. Can you keep a secret? I think they both work. So if you don’t have key limes on hand, a lime will do and taste fantastic.
This mini cheesecake is still a proper baked cheesecake. You’ll make your graham cracker crust, prep your filling while it cools, bake, and cool some more. This isn’t a quick sweet treat fix but it’s 100% worth the wait.
What is the purpose of boiling water when baking cheesecake? Steam helps to not only evenly bake your cheesecake but provide moisture inside of the oven which should ultimately prevent (or at least deter) your cheesecake from cracking.
INGREDIENTS
- Graham Cracker Crumbs: Make sure these are fine! The more sand-like, the more they will bind together to form a nice crust
- Unsalted Butter: Your binding ingredient that also adds a delicious overall flavor to your crust
- Brown Sugar: As the sugar bakes it will melt, as it cools it will harden making it crucial for forming a crust that won’t crumble
- Cream Cheese: Delightful whether savory or sweet and 100% necessary for a cheesecake
- Sour Cream: Adds both cream and tang, while enhancing the smoothness of this dessert
- Key Lime Juice: Sharp and citrusy, the perfect contrast for a creamy dessert
- Sugar: Brings the sweet balance to those tart limes
- Flour: Helps to prevent your cheesecake from cracking
- Beaten Egg: A whole egg is too much for this recipe. Crack an egg into a container, whisk it together, and measure out what you need. Make an egg sandwich with the rest (I did)!
- Heavy Cream: Ready with the necessary fats to beat into fluffy cream heaven
- Powdered Sugar: The best sugar for making a smooth whipped cream
Do I need a mini cast iron skillet to make this? Absolutely not! I used a mini cast iron skillet – cause it’s cute as hell and works perfectly for this, plus I found it for cheap at Aldi’s. You can easily sub in a 6-inch ramekin or mini pie tin.
HOW TO MAKE A MINI KEY LIME CHEESECAKE
Grease your oven-safe mini cast iron skillet or ramekin and prepare your crust. If you don’t already have graham cracker crumbs, blitz your graham crackers in a mini food processor until finely ground. Pick out any chunks if necessary (I know, sometimes they just won’t grind!), then add to a bowl with your melted butter and brown sugar. Stir together and press into your greased and lined baking dish, going up the sides as well. Use the flat bottom of a glass, measuring cup, or even a metal spoon to press the crust firmly into the bottom of the pan. Place it in the freezer for 10 minutes, to harden the butter ahead of baking, and start preheating your oven to 325F.
Bake your crust for 12 minutes, then remove and allow to cool completely before adding your cheesecake filling. For your filling, add your cream cheese to a mixing bowl and beat on medium-high until smooth, this should just take a few seconds. Then add in your sour cream and lime juice and mix until combined. In a small bowl, whisk together your sugar and flour, to get rid of any lumps in your flour, and, pour over your wet cheesecake batter. Mix until just incorporated. Lastly, add in your beaten egg and mix until combined.
Once your crust is cooled, pour your cheesecake batter over it and spread it evenly in your dish. Bring 3 cups of water to a boil and place a casserole dish on the rack below the middle rack (underneath where your cheesecake will bake). Once your water is boiling, place your cheesecake on the center rack of the oven and quickly but carefully pour the boiling water into the casserole dish until the water reaches about halfway up. Immediately close the oven door to trap as much of that steam inside the oven with your cheesecake as possible.
Bake at 325F for 20-25 minutes, until the center is set but just slightly wobbly. Turn the oven off but leave the door cracked with your cheesecake inside for 30 minutes. This will help the cheesecake to cool down slowly to prevent cracking. After half an hour, remove your cheesecake from the oven and allow it to come to room temperature before wrapping it tightly and placing it in the fridge for at least 4 hours.
While your cheesecake cools you can prep your whipped cream. Simply add your heavy cream to a bowl and sift your powdered sugar over it. Whisk the sweetened cream until light and fluffy, then place covered in the fridge until ready to use.
Once everything has chilled, top your cheesecake with your whipped cream and enjoy!
3 reasons you’ll love this dessert
TIPS & VARIATIONS
- Prefer a lemon cheesecake? Swap out the lime juice for lemon and be on your way!
- Make sure to firmly press your graham cracker crust into the dish ahead of freezing and baking it. This will ensure your crust holds as it bakes and cools. Also, make sure to let your crust cool completely before adding your filling! You want the crust to be fully set.
- If you’d like an additional fruity topping for your cheesecake, quickly stir up a compote. It’ll add the perfect to your creamy cheesecake.
- When the timer rings, wearing an oven mitt just lightly tap the pan of your cheesecake. If there is decent wobble-age, let it bake for 4-5 more minutes before checking again but if it’s just a subtle shake, turn off your oven and leave the door cracked to begin to cool
HOW LONG DOES IT LAST?
Wrap your cheesecake airtight and keep it in the fridge for three to four days. Normally cheesecake freezes well, lasting in the freezer for 3-6 months. Since this is made in an individual pan, you can try to remove it from the dish and wrap it tightly to freeze but if you’re unable to properly seal it, freezing won’t be your best option.
MORE CHEESECAKE RECIPES
Try my Funfetti Cheesecake for a party on a plate, packed with sprinkles and a shortbread cookie-dough crust. For something a little fruity, my Orange Cheesecake with a cinnamon-spiced graham cracker crust and cranberry sauce will hit the spot!
Equipment
- 6-inch cast iron skillet, pie dish, or ramekin
- Mixing Bowls
- Spoons
- Spatula
- Whisk
- Hand Mixer
- Foil
- Wire Rack
Ingredients
- ½ cup graham cracker crumbs
- 2 tbsp butter melted
- 2 tsp brown sugar
- 2.5 oz cream cheese softened
- 2 tsp sour cream
- 1 ¼ tbsp key lime or lime juice
- 1 ½ tbsp sugar
- ½ tsp flour
- 1 tbsp beaten egg
- â…“ cup heavy cream
- 1 ½ tsp powdered sugar sifted
Instructions
- Grease your oven-safe mini cast iron skillet or ramekin
- For the crust, blitz your graham crackers in a food processor until finely ground, and then combine in a bowl with your melted butter and brown sugar. Once stirred, press the mixture evenly into your greased and lined baking dish, using the flat bottom of a glass or measuring cup to press firmly into the bottom of the pan. Freeze the crust for 10 minutes
- Preheat oven to 325F and then bake your crust for 12 minutes. Remove from the oven and cool completely
- For the cheesecake, add your cream cheese to a mixing bowl and beat on medium-high until smooth, this should just take a few seconds. Add in your sour cream and lime juice and mix to combine.
- In a small bowl, whisk together your sugar and flour. This will help ensure there are no lumps of flour in your mixture. Pour over cheesecake batter and mix until incorporated.
- Add in your tablespoon of beaten egg into your batter and mix until combined
- Pour your cheesecake batter over your cooled graham cracker crust and spread evenly in the dish with a spatula
- Bring 3 cups of water to a boil then place your cheesecake on the center rack in the oven. Place a large casserole dish on the rack below where your cheesecake will be and immediately (but carefully!) pour in your boiling water until it reaches about halfway up your dish. Shut the oven as soon as possible, once you pour in your water. You want to trap all of that steam inside the oven!
- Bake at 325F for 20-25 minutes until the center is set but ever so slightly wobbly. Leave your cheesecake in the oven but turn the oven off and leave the door cracked for 30 minutes. Remove and cool to room temperature before covering tightly and placing in the fridge for at least 4 hours
- While your cheesecake is cooling, make your whipped cream. Sift your powdered sugar into a bowl with your heavy cream and whisk until light and fluffy. Place in the fridge until ready to use
- Spoon your whipped cream onto your cheesecake and enjoy!
- Cover and store in the fridge for 3-4 days (if it lasts that long!)
