Key Lime Cheesecake Tarts
Indulge in the vibrant, tangy sweetness of Key Lime Cheesecake Tarts, the perfect bite-sized dessert for any occasion. These luscious tarts start with a buttery graham cracker crust, followed by a creamy cheesecake filling enriched with Greek yogurt, zesty key lime juice, and aromatic vanilla extract. Each tart is baked to perfection, delivering a smooth, velvety texture with a refreshing citrus twist. Ideal for parties or an elegant treat, these mini cheesecake tarts are simple to make and can be topped with fluffy whipped cream and a slice of fresh key lime for a stunning presentation. Ready in under an hour and chilled to perfection, they’re a delightful balance of sweet and tart that will impress every dessert lover. Perfect keywords: Key Lime Cheesecake Tarts, mini cheesecake desserts, key lime tarts recipe, easy cheesecake bites, citrus dessert recipe.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 3 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 0.75 cups Granulated sugar
- 1 cup Greek yogurt
- 0.5 cups Key lime juice
- 1 tablespoon Key lime zest
- 1 teaspoon Vanilla extract
- 3 Large eggs
- 1 cup Whipped cream (optional, for garnish)
- 1 Key lime slices (optional, for garnish)
Instructions
Preheat your oven to 325°F (165°C). Line a standard 12-cup muffin tin with paper liners.
In a medium mixing bowl, combine the graham cracker crumbs and 3 tablespoons of granulated sugar. Mix well.
Add the melted butter to the crumb mixture and stir until evenly coated.
Divide the crumb mixture evenly among the 12 muffin cups (about 1-2 tablespoons per cup) and press firmly into the bottom to form a crust. Use the back of a spoon or a flat-bottomed object to compact it.
Bake the crusts in the preheated oven for 5 minutes. Remove and set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup of granulated sugar using an electric mixer until smooth and creamy.
Add Greek yogurt, key lime juice, key lime zest, and vanilla extract to the cream cheese mixture. Mix thoroughly until everything is well combined.
Beat in one egg at a time until incorporated, being careful not to overmix.
Divide the cheesecake filling evenly among the prepared muffin cups, filling them almost to the top.
Bake the tarts in the oven for 18-20 minutes, or until the centers are set and have a slight jiggle when gently shaken.
Remove the tarts from the oven and let them cool in the muffin tin for 30 minutes. Then transfer them to the refrigerator to chill for at least 2 hours, or until fully set.
Once the tarts are chilled, remove them from the paper liners and garnish with whipped cream and key lime slices, if desired, before serving.
Nutrition Facts
Calories |
4936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 340.9 g | 437% | |
| Saturated Fat | 204.2 g | 1021% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1491 mg | 497% | |
| Sodium | 2932 mg | 127% | |
| Total Carbohydrate | 392.4 g | 143% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 272.7 g | ||
| Protein | 80.6 g | 161% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 996 mg | 77% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1497 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
