Mini Key Lime Cheesecakes with Kiwi Topping Recipe
Delicious Mini Key Lime Cheesecakes with a buttery graham cracker crust, creamy lime-flavored filling, and topped with fresh kiwi and a tangy lemon syrup drizzle. Perfectly balanced and refreshing, these individual cheesecakes are great for summer desserts or special occasions.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Crust
- 1 cup Graham cracker crumbs
- 1/2 cup Melted butter
For the Creamy Filling
- 8 oz Cream cheese
- 1/2 cup Powdered sugar
- 1 tsp Vanilla extract
- 1 cup Heavy cream
For the Topping
- 2 medium Kiwi, sliced
- 1 tbsp Lemon juice
- 1 tsp Sugar (for lemon syrup)
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs and melted butter until fully mixed. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then let it cool completely.
- Make the Cream Cheese Filling: In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract together until the mixture becomes smooth and creamy.
- Whip the Cream: In another bowl, whip the heavy cream with a whisk or mixer until stiff peaks form, indicating it’s fully whipped and holds shape.
- Combine Mixtures: Gently fold the whipped cream into the cream cheese mixture. This should be done carefully to maintain the fluffy texture of the whipped cream.
- Assemble and Chill: 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 set properly.
- Prepare the Topping: Slice the kiwi thinly and arrange the slices decoratively on top of the chilled cheesecake.
- Make Lemon Syrup and Finish: In a small saucepan over low heat, combine the lemon juice and sugar. Stir until the sugar dissolves completely, forming a light syrup. Drizzle this syrup gently over the kiwi-topped cheesecake to add a tangy finish.
Notes
- For a gluten-free option, substitute the graham cracker crumbs with gluten-free crumbs or almond flour.
- Use low-fat cream cheese for a lighter version of the filling.
- Dairy-free substitution: Use coconut cream instead of heavy cream and coconut oil or margarine instead of butter.
- The lemon syrup can also be made with lime juice as a closer match to traditional Key lime flavor.
- Allowing the cheesecake to chill overnight improves texture and flavor integration.
- Other fruits such as strawberries or mango can be used instead of kiwi for topping.
