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
Scale
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.Â
- Add in key lime juice, flour and vanilla. Blend until combined.Â
- 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
