• Tommy Centola

Key Lime Cheesecake Tarts

I first discovered Key Limes on my first trip to Key West. Since then, I always make sure I have left room for a Key lime dessert. Here is an individual-sized portion of a Key Lime Cheesecake.


1 1/2 cup graham cracker crumbs

3 tablespoons plus 1/3 cup sugar, divided

3 tablespoons butter, melted

2 tablespoons water

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons almond extract

1 (8-ounce) package cream cheese, softened

1 cup plain Greek yogurt

1/4 cup sour cream

2 large eggs

1 Key Lime, zested (you can use a regular lime)

1/4 cup fresh Key lime juice (use can find a bottle of key lime juice in you local grocery store)


Preheat oven to 350℉.


In a medium bowl, combine graham cracker crumbs and 3 tablespoons sugar. Add melted butter, water and extracts, mixing well. Press crumb mixture into bottom and up sides of 9 (4-inch) tart pans with removable bottom. Bake until lightly browned, 8 to 10 minutes. Let cool completely in pans.


In a medium bowl, beat cream cheese and remaining 1/3 cup of sugar at medium speed with an electric mixer until smooth. Add yogurt and sour cream, beating to combine. Add eggs, lime zest and juice, beating until smooth. Divide batter evenly among prepared crust. Bake until set, about 15 minutes. Let cool completely. To serve, top with whipped cream, lime zest and lime slices, if desired.


Enjoy!!!


Good Cooking, Good Eating and Good Living!!!

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