KEY LIME CHEESECAKE BITES
SILKY KEY LIME CHEESECAKE BITES WITH A GRAHAM CRACKER CRUST.
SKILL LEVEL: BEGINNER | QUANTITY: 16 CHEESECAKE BITES
LISTS
GROCERY LIST:
½ stick | Unsalted Butter
2 large | Eggs
16 ounces | Cream Cheese
1 & ⅛ cups | Granulated Sugar
¼ teaspoon | Kosher Salt
1 teaspoon | Vanilla Extract
9 sheets | Graham Crackers
20-25 | Key Limes
KITCHENWARE:
8x8-inch Baking Dish & any other Baking Dish
Food Processor
Stand Mixer or Hand Mixer w/ Large Mixing Bowl
Small Mixing Bowl
Measuring Spoons & Cups, Sieve (fine mesh strainer) & Rubber Spatula
PREP
Helpful tips!
Let cream cheese and eggs come to room temperature by leaving out for about 1 hour*.
The water bath and post bake hour in the oven prevent cracks so don’t skip these steps!
*Dependent on the temperature of your home
BAKE
CRUST:
9 sheets* | Graham Crackers
2 tablespoons | Granulated Sugar
¼ teaspoon | Kosher Salt
½ stick | Unsalted Butter (melted)
*1 sheet has 4 of the individual rectangle crackers
CHEESECAKE:
1 tablespoon | Key Lime Zest
½ cup | Key Lime Juice
16 ounces | Cream Cheese (room temperature)
⅔ cup | Granulated Sugar
1 teaspoon | Vanilla Extract
2 large | Eggs (room temperature)
Preheat oven to 325° F and place rack in the center of the oven.
Cut an 8x12-inch parchment paper rectangle and place inside baking dish so that two sides of the baking dish have parchment paper with an overhang. This will ensure an easy release! Set aside.
Place graham crackers in food processor and process until fine crumbs. Add sugar and kosher salt and pulse a few times. With mixer on low stream in melted butter until combined. Dump onto baking dish lined with parchment paper and spread evenly ensuring to get into the corners. Press down firmly to ensure the crust is packed.
Bake crust until set, about 8-10 minutes. Remove, cool, set aside
Leave oven on to bake cheesecake but add a baking dish with about 1-2 inches of water to the lower rack of the oven. This will create a water bath-like moist environment inside the oven and help prevent cracks when the cheesecake bakes.
Zest about 4 limes to get 1 tablespoon of zest and juice about 20 key limes to get ½ cup of juice. Set aside.
Using a stand mixer with a paddle attachment or a hand mixer, blend cream cheese until light and creamy. Add sugar, key lime zest, key lime juice and vanilla extract and beat until combined. Add eggs one at a time, beating until well blended after each addition.
Pour cheesecake over cooled crust and use spatula to spread evenly.
Bake cheesecake for 20 minutes. Rotate baking dish to ensure an even bake and bake for an additional 15-20 minutes, until center is firm and set. Once set, turn off the oven, crack the door slightly open and leave the cheesecake in the oven for 1 hour. This will allow the cheesecake to slowly come to a more moderate temperature and prevent any sinking or cracks.
After 1 hour, remove from oven and let cool completely. Cover top of baking dish in plastic wrap or foil and refrigerate overnight or at least for 3 hours before serving.
After fully set, cut cheesecake into desired shapes and decorate with extra zest or dollops of fresh whipped cream.
Serve immediately and store leftovers in wrapped plastic or airtight container in fridge.
