Mini Key Lime Cheesecakes with Kiwi Topping Recipe
These Mini Key Lime Cheesecakes feature a buttery graham cracker crust and a creamy, tangy filling topped with fresh kiwi and a zesty lemon glaze. Perfectly portioned for individual servings, they combine the classic richness of cheesecake with refreshing citrus and fruit toppings, making an elegant and delicious dessert for any occasion.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 8 mini cheesecakes or 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Crust
- 1 cup Graham cracker crumbs (can substitute with gluten-free crumbs or almond flour for a nut-based crust)
- 1/2 cup Melted butter (alternatively margarine or coconut oil)
For the Creamy Filling
- 8 oz Cream cheese (use low-fat for a lighter option)
- 1/2 cup Powdered sugar (or agave syrup for lower calories)
- 1 tsp Vanilla extract (can be replaced with almond extract)
- 1 cup Heavy cream (substitute with coconut cream for dairy-free version)
For the Topping
- 2 medium Kiwi (can use other fruits like strawberries or mango)
- 1 tbsp Lemon juice (lime juice as an alternative)
- Sprinkle of sugar for glaze
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
- Prepare the Crust: In a bowl, combine graham cracker crumbs and melted butter until well mixed. Press this mixture firmly into the base of a 9-inch springform pan to form an even crust.
- Bake the Crust: Bake the crust for 10 minutes in the preheated oven. Once done, remove it from the oven and allow it to cool completely to set.
- Make Cream Cheese Mixture: Beat the cream cheese, powdered sugar, and vanilla extract together in a bowl until the mixture is smooth and creamy, free of lumps.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form, ensuring it holds its shape well.
- Combine Mixtures: Gently fold the whipped cream into the cream cheese mixture to maintain the airy texture without deflating the whipped cream.
- Assemble the Cheesecake: Pour the combined cream cheese mixture over the cooled crust and spread evenly. Place the cheesecake in the refrigerator and chill for at least 4 hours or preferably overnight to allow it to set fully.
- Prepare the Topping: Slice the kiwi into thin, attractive pieces and arrange them carefully on top of the set cheesecake for a fresh and colorful garnish.
- Make Lemon Glaze: Combine the lemon juice and a sprinkle of sugar in a saucepan and cook over low heat until the sugar dissolves completely. Drizzle this glaze over the sliced kiwi on the cheesecake.
- Serve: Once the glaze is set slightly, the mini key lime cheesecakes are ready to be sliced and served chilled.
Notes
- For a gluten-free crust, substitute graham cracker crumbs with gluten-free crumbs or almond flour.
- To make a dairy-free version, use coconut cream instead of heavy cream and coconut oil instead of butter.
- Alternative fruits like strawberries or mango can be used instead of kiwi for topping.
- The lemon glaze adds a nice shine and tartness but can be omitted for simplicity.
- Ensure the crust is fully cooled before adding the filling to prevent melting or sogginess.
- Chilling the cheesecake overnight enhances the flavor and texture.
