Key Lime Cheesecake is one of my all time favorite desserts and hits the spot really anytime! Imagine deliciously tart and sweet and yummy all rolled out into one cute little cheesecake! I usually make this recipe using a springform pan (so that is always an option just bake for about 50-60 minutes instead), but I thought they would be cute to bring to a BBQ individually sized. I actually made two batches of this recipe this weekend- one using sugar and the other using Splenda (same measurements). So anyone who is diabetic, this will surely hit their sweet tooth! It makes a total of 12 tarts.
Crust
1 1/4 cup of graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
1 dash of cinnamon
Filling
8 oz cream cheese, softened
1/2 cup of sugar
2 1/2 tablespoons of flour
2 eggs
1/2 cup of key lime juice
1 teaspoon of vanilla
1 drop of green food coloring
Whipped Cream For The Topping
1. Mix the graham cracker crumbs and sugar with the melted butter. Grease a cupcake tin. Scoop a little bit out of the graham cracker mixture and then press onto the bottom. Bake at 375 degrees for 3 minutes. Allow this to cool while preparing your filling.
2. Set your oven down to 325 degrees. In a large mixing bowl, beat the cream cheese, sugar and flour until it is fully smooth. Add your wet ingredients next including the eggs, juice, vanilla and food coloring (seriously only one drop guys 2 honestly puts it over the top.) Stir until mixed (be careful not to over beat your batter).
3. Scoop mixture into the individually sized tins. There will be enough to make 12. Pop in your oven for 20 minutes and then allow the cheesecakes to cool. Run a knife around the edges to allow it to loosen. Allow the cheesecakes to cool for over an hour and then place in the fridge over night or for several hours. Top with whip cream and enjoy!
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