If you had to make a list of your top 10 favorite desserts, I’m pretty sure that Key Lime Pie would be on it. At least, it would definitely be on mine. The crunch from the graham cracker crust mixed with the tartness from the key lime zest. YUMMO! What I love about this Mini Key Lime Pie recipe is just that. It is mini! Built in portion control people, well if you can stop at one.. or two.. or three. 🙂 Not only are they fun and cute because there are mini but they are super tasty! There is key lime juice or zest in every component of the dish and I used a little bit of cream cheese for some extra creamy flavor. It is definitely one of those Key Lime Recipes that you will want to keep around.
*Just a heads up, this recipe calls for low fat sweetened condensed milk to cut back on the richness of the dish. However, if you want it rich, by all means use the regular sweetened condensed milk. 🙂
To get started, preheat the oven to 350º. In a small bowl mix 1 1/2 cups of graham cracker crumbs, 2 Tablespoons of sugar, and 6 Tablespoons of melted butter.
Next, add 1 teaspoon of lime zest to graham cracker bowl and mix until completely combined. Place cupcake liners in cupcake tins. Add 2 Tablespoons of the graham cracker mixture and press down in each cupcake liner.
Bake for 8 minutes, remove from oven, and let completely cool.
In a stand mixer, combine 2 oz. of softened cream cheese, 1/8 teaspoon of salt, and 1 Tablespoon of lime zest. Mix until combined.
Add one 14oz. can of low fat sweetened condensed milk and mix until incorporated and no lumps of cream cheese remain.
Mix in 1 egg yolk and 1/2 cup of key lime juice until incorporated. Pour mixture into cooled graham cracker cupcake liners 3/4 of the way full.
Bake for 15 minutes at 350º.
Remove from oven and place in refrigerator for at least 30 minutes.. Top with fresh lime zest. Serve.
Mini Key Lime Pie
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Total Time: 28 mins
- Yield: 12 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These Mini Key Lime Pies have a taste of lime in every bit and a creamy texture from the cream cheese in the filling.
Ingredients
Graham Cracker Crust:
- 1 1/4 cup of graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 1 tablespoon sugar
- pinch of salt
Key Lime Cream Cheese Filling:
- 12 oz. of cream cheese, softened
- 1/2 cup plain greek yogurt
- 1/2 cup white sugar
- 1/3 cup of key lime juice
- 1 tablespoon all purpose flour
- 1 teaspoon vanilla
- 1 egg yolk + 1 whole egg
Optional: whipped cream, mint and lime wedge for garnish
Instructions
- Preheat the oven to 350ºF.
- In a small bowl mix graham cracker crumbs, sugar, melted butter, and salt. Mix until completely combined.
- Place cupcake liners in muffin tins.
- Add 2 Tablespoons of the graham cracker mixture and press down in each cupcake liner. Tip: Use a shot glass to pack it down.
- To a large bowl add softened cream cheese, yogurt and sugar. Using a hand mixer, blend until the mixture is smooth.
- Add in key lime juice, flour and vanilla. Blend until combined.
- Mix in egg and egg yolk until combined and mixture seems slightly fluffy. (30 seconds – 1 minute)
- Pour mixture into each prepared cupcake liner.
- Bake for 22-24 minutes until the cheesecake has set. the center may only jiggle a little bit. Then turn the oven off, crack the door, and let the mini cheesecakes sit in the oven for 5 minutes.
- Remove from oven and place in refrigerator for at least 30 minutes. Optional: Top with whipped cream.
Nutrition
- Serving Size: 1
