Mini Key Lime Cheesecakes

For the Key Lime Filling

Component	Quantity	Notes
Cream Cheese	2 (8 oz) packages	Full-fat, softened to room temperature
Sweetened Condensed Milk	1 (14 oz) can
Key Lime Juice	1/2 cup	Freshly squeezed is highly recommended
Key Lime Zest	1 tablespoon	From 2-3 limes

For Topping & Garnish

Component	Quantity	Notes
Heavy Whipping Cream	1 cup	Cold, for whipped cream
Powdered Sugar	2 tablespoons	For sweetening the whipped cream
Lime Slices	8-12 slices	For garnish (thinly sliced)

Equipment

• Muffin tin (standard size)
• Paper liners or cupcake wrappers (optional, but helpful)
• Mixer (handheld or stand mixer)

Instructions

1. Prepare the Crust

1. 1. Prepare the Crust
2. Combine: In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
3. Press: Line a standard muffin tin with paper liners, or heavily grease the cups. Scoop about 1.5 to 2 tablespoons of the crumb mixture into the bottom of each cup.
4. Shape: Use the back of a spoon or a small glass to firmly press the crumbs into a flat, solid base.
5. Chill/Bake: Option A (No-Bake): Chill in the freezer for 15 minutes. Option B (Baked Crust): Bake at 350°F (175°C) for 5-7 minutes; let cool completely.