SUMMER MINI KEY LIME CHEESECAKES 
Ingredients
Crust:
1 cup graham cracker crumbs
2 tbsp brown sugar
4 tbsp melted butter
Filling:
8 oz (225g) cream cheese, softened
⅓ cup granulated sugar
¼ cup sour cream
1 tsp vanilla extract
2 tbsp key lime juice (or regular lime juice)
1 tsp lime zest
1 egg
Topping:
Whipped cream
Lime slices or zest
Crushed graham cracker or cookie crumbs (optional)
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Instructions
1. Prepare Crust:
Preheat oven to 325°F (165°C).
Mix graham cracker crumbs, brown sugar, and melted butter.
Press into the bottom of lined muffin tins (about 1–1½ tbsp per cup).
Bake for 5 minutes and let cool.
2. Make the Filling:
In a bowl, beat cream cheese and sugar until smooth.
Add sour cream, vanilla, lime juice, and zest. Mix well.
Beat in the egg until just combined—don’t overmix.
3. Assemble and Bake:
Pour the filling over the cooled crusts (about ¾ full).
Bake for 15–18 minutes until centers are set but still slightly jiggly.
Cool completely, then refrigerate for at least 2 hours (or overnight).
4. Decorate & Serve:
Top with whipped cream, lime slices, and graham crumbs.
Serve chilled and enjoy your zesty tropical bite! 
