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Dairy
Easy
2 Hours
Diets 
There’s nothing I love more than a tart lemon or lime dessert. Key lime pie happens to be my number one seller and it’s the one thing people come back for again and again. Combine it with cheesecake and we have a winner!
I make them in muffin tins, but you can easily make this recipe in a large pie dish or store-bought graham cracker crust.
It’s worth the multiple steps and dirty bowls- trust me!
2 sleeves graham crackers
1 stick butter, melted (1/2 cup)
20 ounces cream cheese (2 and 1/2 bars)
1 16 ounce container sour cream
1 cup sugar
3 eggs
1 tablespoon Gefen Vanilla
3/4 cup sugar
1/3 cup fresh lime juice (about 4 small limes)
2 tablespoons Mishpacha Flour
2 eggs
Crush the graham crackers with a rolling pin (bottle of wine or oil works too!) in a Ziplock bag.
Add melted butter, mix well and set aside.
In a bowl of a stand mixer combine all cheesecake ingredients.
Mix well until smooth (helps if cream cheese is room temperature).
Combine sugar, flour and eggs in a bowl, beat with a whisk until combined.
Once mixed add lime juice and mixed until combined.
Preheat the oven to 350 degrees Fahrenheit.
Line a muffin tin with liners.
Place a tablespoon of the Graham cracker mixture in each, pressing down.
Place two tablespoons cheesecake mixture in each.
Then place one tablespoon lime mixture.
Using a knife, swirl the lime mixture into the cheesecake mixture.
Bake at 350 degrees Fahrenheit for 20 minutes.
Shut the oven off after 20 minutes. Don’t open the door. Let cheesecake sit in the oven for an additional hour.
Remove from oven. Place in freezer for at least 30 minutes.
Remove from freezer and slowly remove muffin liners.
Top with whip cream, lime zest and fresh lime slices!
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