MINI KEY LIME CHEESECAKES

These Mini Key Lime Cheesecakes feature an easy homemade graham cracker crust topped with a smooth and creamy key lime cheesecake filling.  The perfect dessert for any time of year!

Recipes by Danielle

INGREDIENTS
For the crust:

• 6 full-sheets (90 grams) graham crackers (or ¾ cup graham cracker crumbs)
• 3 tablespoons (45 grams) butter, melted
• 2 tablespoons (25 grams) granulated sugar

For the key lime cheesecake filling:

• 12 ounces brick-style cream cheese, softened to room temperature
• ¼ cup (60 grams) sour cream
• ½ cup (100 grams) granulated sugar
• 3 tablespoons (45 ml) key lime juice*
• 1 teaspoon key lime zest (or regular lime zest)
• 1 teaspoon vanilla extract
• 1 drop green food dye
• 1 large egg, room temperature

INSTRUCTIONS
To make the crust:

1. Preheat oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan well with nonstick cooking spray and set aside. You may also use a regular 12-count muffin pan, I suggest lining each cavity with cupcake liners for easier removal.

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