Step-by-step instructions

Let’s get started on making those delectable Mini Key Lime Cheesecakes:

1. Preheat your oven to 340°F (170°C) and line muffin tins with paper liners.
2. In a bowl, mix together the digestive biscuit crumbs, melted butter, and granulated sugar until well combined. Press this mixture firmly into the bottom of the muffin cups to form the crust.
3. In another mixing bowl, beat the room temperature cream cheese and sugar together until smooth. Add the eggs one at a time, mixing well after each addition. Next, incorporate the key lime juice, lime zest, and vanilla until fully blended.
4. Divide the creamy mixture evenly among the crusts in the muffin tins.
5. Bake in the preheated oven for 18–22 minutes. The cheesecakes should be set but slightly jiggly in the center when done.
6. Once baked, remove them from the oven and allow to cool at room temperature. After cooling, transfer them to the refrigerator and chill for at least 3 hours.
7. Serve with a dollop of whipped cream and a garnish of lime zest or a lime slice for that perfect finishing touch.

Best ways to enjoy it

These Mini Key Lime Cheesecakes are incredibly versatile when it comes to serving. For an elegant presentation, consider adding a dollop of freshly whipped cream on top along with a sprinkle of lime zest. They also pair wonderfully with fresh berries, adding a pop of color and a hint of sweetness. Another fantastic idea is to serve them alongside a refreshing fruit salad for a light and vibrant dessert experience.

Storage and reheating tips

To keep your Mini Key Lime Cheesecakes fresh, store them in an airtight container in the refrigerator. They should last for up to five days, but I bet they won’t last that long! If you want to make them in advance, they freeze really well too. Just ensure they are tightly wrapped in plastic and placed in a freezer-safe container. When ready to enjoy, thaw them overnight in the fridge.

Helpful cooking tips

To ensure your cheesecakes turn out perfectly every time, here are a few pro tips:

• Use room temperature cream cheese for a smoother batter; cold cream cheese can lead to lumps.
• If you don’t have digestive biscuits, graham crackers are a great alternative for the crust.
• Avoid overbaking—you want the cheesecakes to remain slightly jiggly in the center for that creamy texture.

Creative twists

If you’re feeling adventurous, you can swap out the key lime juice for other flavors. Consider adding pureed strawberries or blueberries for a fruity twist. You can also experiment with different extracts, like almond or coconut, to change the flavor profile entirely. Don’t hesitate to mix in some crushed chocolate cookies for an added layer of flavor and texture.

Common questions

How long do these cheesecakes take to prep?

Prep time is about 15-20 minutes, followed by a baking and chill time of several hours, making them the perfect make-ahead dessert.

Can I use a different type of citrus?

Absolutely! While key limes offer a unique flavor, regular limes or lemons work beautifully as substitutes.

Is it safe to eat these after freezing?

Yes, as long as they’ve been stored properly. Just make sure they are fully thawed in the refrigerator before serving.

These Mini Key Lime Cheesecakes are sure to bring a smile to anyone who takes a bite. Enjoy making and sharing this delightful dessert!