MINI KEY LIME CHEESECAKES

Ingredients:

Crust (Optional, Low-Carb Version):

• ¾ cup almond flour
• 2 tbsp melted butter
• 1 tbsp granulated sweetener (like erythritol or monk fruit)

Filling:

• 8 oz cream cheese, softened
• ⅓ cup sour cream or Greek yogurt
• ¼ cup granulated sweetener (adjust to taste)
• 1 egg
• 2 tbsp fresh key lime juice (or regular lime)
• 1 tsp lime zest
• ½ tsp vanilla extract

Topping (Optional):

• Whipped cream
• Extra lime zest or thin lime slices for garnish

🔥 Instructions:

1. Preheat oven to 325°F (160°C). Line a muffin tin with paper liners.
2. Make the crust (if using):
   Mix almond flour, melted butter, and sweetener. Press 1 tbsp into each liner.
   Bake for 6–8 minutes until lightly golden. Cool slightly.
3. Make the filling:
   In a bowl, beat cream cheese until smooth. Add sour cream, sweetener, egg, lime juice, zest, and vanilla. Mix until creamy and lump-free.
4. Assemble:
   Pour filling over crust (or directly into liners if crustless), filling about ¾ full.
5. Bake:
   Bake for 15–18 minutes, until centers are just set.
   Let cool completely, then chill in fridge for at least 2 hours (overnight is best).
6. Top & serve:
   Add whipped cream and lime zest before serving if desired.

🍈 Tips:

• Use full-fat cream cheese for the best texture.
• For WW-friendly: use low-fat cream cheese & nonfat yogurt, adjust sweetener.
• For keto: stick with almond flour crust and sugar-free sweetener.