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mini single-serve key lime cheesecake with whipped cream topping in mini cast iron skillet, individual cheesecake

Mini Key Lime Cheesecake (Single-Serve)

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 5 hours 25 minutes
Course Dessert
Cuisine American
A classic baked key lime cheesecake with a graham cracker crust and topped with fresh whipped cream, easy to make and all for you!

Equipment

  • 6-inch cast iron skillet, pie dish, or ramekin
  • Mixing Bowls
  • Spoons
  • Spatula
  • Whisk
  • Hand Mixer
  • Foil
  • Wire Rack

Ingredients

CRUST
  • ½ cup graham cracker crumbs
  • 2 tbsp butter melted
  • 2 tsp brown sugar
CHEESECAKE
  • 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
WHIPPED CREAM
  • ⅓ 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!)
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