Mini Key Lime Cheesecakes

2. Prepare the Key Lime Filling

1. Beat Cream Cheese: In a large bowl, use a mixer to beat the softened cream cheese until it is completely smooth and fluffy (no lumps!). Scrape down the sides of the bowl often.
2. Add Condensed Milk: Pour in the sweetened condensed milk and beat until just combined and smooth.
3. Add Lime: Beat in the key lime juice and lime zest. The mixture will thicken slightly as the acid reacts with the condensed milk. Mix until everything is incorporated. Do not overmix at this stage.

3. Assemble and Chill

1. Fill: Spoon or pipe the key lime filling evenly over the chilled/cooled crusts in the muffin tin cups, filling almost to the top.
2. Chill: Cover the muffin tin loosely with plastic wrap. Refrigerate for at least 4 hours or until the filling is firm and set.

4. Top and Serve

1. Whip Topping: In a clean, cold bowl, beat the heavy whipping cream with the powdered sugar until stiff peaks form (or use a store-bought whipped topping).
2. Remove: Carefully run a thin knife around the edge of the cheesecakes to loosen them, then remove them from the muffin tin (remove the paper liners if used).
3. Garnish: Pipe or dollop the whipped cream onto the center of each mini cheesecake. Finish with a thin lime slice for garnish.