Ingredients:

  • 1.5 cups Graham cracker crumbs
  • 3 tbsp Granulated sugar
  • 5 tbsp Unsalted butter, melted
  • 1 pinch sea salt
  • 16 oz Full-fat cream cheese, room temperature
  • 0.5 cup Granulated sugar
  • 2 large eggs, room temperature
  • 0.5 cup Sour cream
  • 0.25 cup Fresh key lime juice
  • 1 tbsp Key lime zest, finely grated
  • 1 tsp Pure vanilla extract
  • 1 cup Heavy whipping cream, cold
  • 2 tbsp Powdered sugar
  • 12 slices Lime wheels for garnish

Instructions:

  1. Preheat oven to 325°F (163°C) and line a standard 12-cup muffin tin with paper liners.
  2. In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar, and melted butter. Press 1.5 tablespoons of the mixture firmly into the bottom of each liner. Bake for 5 minutes, then remove to cool slightly.
  3. In a large mixing bowl, beat the room-temperature cream cheese and 1/2 cup granulated sugar on low speed until smooth. Do not over-mix to avoid incorporating air.
  4. Add the sour cream, key lime juice, zest, and vanilla extract. Blend on low speed until fully combined, scraping the sides of the bowl as needed.
  5. Add the eggs one at a time, mixing on low speed just until the yellow disappears. Over-mixing at this stage will cause the cheesecakes to rise and collapse.
  6. Divide the batter evenly among the 12 muffin cups. Bake for 18 minutes, or until the edges are set but the centers still have a slight jiggle.
  7. Cool the cheesecakes in the pan for 5 minutes, then transfer to a wire rack. Refrigerate for at least 3 hours.
  8. Before serving, whip the cold heavy cream and powdered sugar until stiff peaks form. Dollop onto chilled cheesecakes and garnish with a lime wheel.