Ingredients
Scale
- 1 ½ cups graham cracker crumbs (150 grams)
- ⅓ cup granulated sugar (67 grams)
- 6 tablespoons melted unsalted butter (85 grams)
- 2 packages (8 ounces each) cream cheese, softened to room temperature
- ½ cup powdered sugar (56 grams)
- ¼ cup key lime juice (60 ml)
- 1 tablespoon key lime zest
- ½ teaspoon vanilla extract
- 2 cups whipped topping, plus more for garnish
Instructions
- Line a muffin tin with cupcake liners.
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until evenly moistened.
- Place about 2 tablespoons of the crumb mixture into each cupcake liner and press firmly to create a compact crust.
- In a large mixing bowl, beat the cream cheese on high speed for 2 minutes until smooth.
- Scrape down the sides of the bowl and add powdered sugar. Mix on low speed until combined, then beat on high for 1 minute.
- Add vanilla extract, key lime juice, and key lime zest. Mix until smooth.
- Gently fold in the whipped topping until fully incorporated.
- Divide the cheesecake filling evenly among the muffin cups and smooth the tops.
- Refrigerate for at least 4 hours or overnight until set.
- Before serving, garnish with whipped topping and additional key lime zest if desired.
Notes
- For a stronger citrus flavor, add extra key lime zest.
- Ensure the cream cheese is at room temperature for the smoothest filling.
- These cheesecakes can be prepared one day in advance.
- Store covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cheesecake
- Calories: 200
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg