Key Lime Mini Cheesecakes

    This recipe is fantastic! I love all things cheesecake and the key lime just gives it a little something extra. I had no idea what to do with all of my left over key limes and this recipe came out perfectly! They start with an easy graham cracker crust, are topped with a tart key lime buttercream, sandwiching creamy lime cheesecake. You are totally going to love them!

Key Lime Mini Cheesecakes

Ingredients:
- 1 cup of graham cracker crumbs
- 5 tablespoons of melted butter, divided
- 2 (8 ounce) packages of softened cream cheese, divided
- 1/2 cup of sugar
- 1 egg
- 2 tablespoons plus 1/2 teaspoon of key lime juice
- 2 teaspoon of key lime zest, divided
- 1 teaspoon of vanilla extract, divided
- 1 or 2 drops of green food coloring
- 2 and 1/2 cups of confectioners sugar
    Preheat oven to 325 degrees. Mix together the graham cracker crumbs and 3 tablespoons of the melted butter. Once combined, divide evenly into a greased mini muffin baking pan and press firmly into the bottom of each cup. Bake for about 5-7 minutes (until fragrant) and then set them aside and let them cool. In a large bowl, beat 1 and 1/2 packages of the cream cheese until smooth. Gradually add the sugar, egg, 2 tablespoons of key lime juice, 1 teaspoon of zest, 1/2 teaspoon of vanilla extract, and food coloring. Once blended, divide evenly on top of graham cracker crust in muffin cups. I used a tablespoon measuring spoon. Bake for 15-17 minutes or until the centers are set. Use a butter knife to pop them out and let them cool. To make the topping, beat together the remaining 1/2  package of cream cheese, the remaining 2 tablespoons of butter, 1/2 teaspoon of lime juice, 1 teaspoon of zest, 1/2 teaspoon of vanilla, and 2 and 1/2 cups of confectioners sugar. Top each cooled cheesecake with the frosting topping and serve!