Key Lime Pie Mini Cheesecake Bites

Key lime pie is forever linked to the Florida Keys, where tart juice and sweetened condensed milk defined a coastal classic. These mini cheesecake bites layer that zesty filling over a buttery graham crust for easy sharing.

Serves 6 · 20 min prep · 16 min cook

Estimate for one serving

• 285 cal
• 5g protein
• 28g carbs
• 17g fat
• 3g fiber

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Ingredients

• 1 cup graham cracker crumbs
• 4 tbsp unsalted butter, melted
• 3 tbsp granulated sugar
• 12 oz cream cheese, softened
• 1/2 cup sweetened condensed milk
• 1/3 cup key lime juice
• 2 tsp key lime zest
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 cup whipped cream
• 1 tsp extra key lime zest for garnish

Instructions

1. 1Preheat the oven to 325°F and line a mini muffin tin with paper liners so the bites release cleanly later.
2. 2Stir the graham cracker crumbs with melted butter and a portion of the sugar until the mixture looks like wet sand and holds together when pressed.
3. 3Press a rounded teaspoon of the crumb mixture firmly into the bottom of each liner to form a compact crust base, then chill the tin while you make the filling.
4. 4Beat the softened cream cheese in a bowl until completely smooth and free of lumps, scraping the sides so no dry bits remain.
5. 5Blend in the remaining sugar, sweetened condensed milk, key lime juice, key lime zest, egg, and vanilla until the batter is silky and evenly tart.
6. 6Spoon the filling over each crust, filling nearly to the top but leaving a little headspace so the bites do not overflow while baking.
7. 7Bake for 14 to 16 minutes until the centers are just set with a slight jiggle and the edges look matte rather than wet.
8. 8Cool the tin on a rack for 20 minutes, then refrigerate at least 2 hours so the creamy filling firms into classic key-lime texture.
9. 9Just before serving, pipe or dollop whipped cream on each bite and finish with fresh key lime zest for bright aroma and color.
10. 10Arrange the bites on a shared platter so guests can grab them easily during the gathering.