SUMMER MINI KEY LIME CHEESECAKES 
INGREDIENTS
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup brown sugar
6 tbsp unsalted butter, melted
For the filling:
2 (8 oz) blocks cream cheese, softened
1/2 cup sour cream
1/2 cup sweetened condensed milk
1/4 cup granulated sugar
1 tbsp key lime zest
1/3 cup key lime juice
1 tsp vanilla extract
For topping:
Whipped cream
Lime zest
Key lime slices or wedges
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INSTRUCTIONS
1. Make the crust:
In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix until well combined. Press into the base of lined muffin tins or mini cheesecake molds. Freeze for 10 minutes.
2. Prepare the filling:
In a large mixing bowl, beat cream cheese until smooth. Add sour cream, condensed milk, sugar, lime zest, lime juice, and vanilla. Beat until creamy and smooth.
3. Assemble:
Spoon the filling over the chilled crusts and smooth the tops. Chill in the fridge for at least 4–6 hours or overnight until set.
4. Garnish and serve:
Top each mini cheesecake with whipped cream, a sprinkle of lime zest, and a small key lime slice.
