Key Lime Cheesecake Minis with Macadamia

Kayla Corkan

By
@Kaylalovesgoodies

Whatever you’re planning to do to celebrate summer’s last hurrah this Labor Day, these sunny little cheesecakes will make everybody’s day a little bit brighter. So, go forth and make some cheesecake!


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Rating:

Comments:

Serves:

18

Prep:

15 Min

Cook:

25 Min

Ingredients

CRUST

1 1/2 c
grham cracker crumbs
1 1/2 c
ground, toasted macadamia nuts
2 Tbsp
granulated sugar
6 Tbsp
unsalted butter, melted

FOR THE FILLING

24 oz
cream cheese
7
egg yolks
1/2 c
sugar
1 c
key lime juice

Directions Step-By-Step

1
Preheat oven to 325 F. Put a kettle of water on the stove to boil. Line a muffin tin with paper baking cups.
2
When the water comes to a boil, fill a cake pan or baking dish about halfway up the sides with boiling water. Place pan or dish on the bottom rack in your oven. This will create a moist environment for baking the cheesecakes.
3
repare the crust: Whisk crumbs, ground nuts and sugar together in a bowl. Add melted butter and mix with a fork until mixture resembles wet sand. Press 1 tablespoon of crumb mixture into the bottom of each baking cup. Set aside.
4
Prepare the filling: Place cream cheese in the bowl of an electric stand mixer and beat on medium-high speed until smooth and creamy, about 2-3 minutes. Reduce speed to medium-low and add the egg yolks, one at a time, until well combined. Add condensed milk, sugar and Key lime juice and continue mixing until completely blended. The batter should be thick and velvety.
5
Fill each baking cup with the cheesecake batter, and place on the middle rack of your oven. Bake for approximately 23-25 minutes, until cheesecakes are set, but still slightly jiggly in the center – like Jell-O. Remove cakes from the oven and set on a wire rack to cool. When cooled to room temperature, chill cheesecakes in the fridge for several hours to firm up.
6
Serve with a garnish of fresh whipped cream, if desired.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy