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Hey, friends! Summer is waiving, which means it’s time to start thinking of what to serve for desserts. And what better way to enjoy the brightness of summer than with a tart and tangy key lime cheesecake? Trust me; these tarts will surely be a hit at your next picnic or potluck. So let’s get baking!
Key Lime Cheesecake Tarts
Any old cheesecake recipe can be amped up by adding a vibrant, citrusy twist. These key lime cheesecake tarts are the perfect example! The tartness of the key lime juice pairs perfectly with the creamy filling and crust, making for a delectable dessert that’s sure to please everyone. And bake up a batch of these tarts ahead of time. They’ll keep in the fridge safe and tuck for up to 3 days!
Key Lime vs. Lime: What Makes Them Different?
What exactly are key limes? They are tiny, spherical limes that grow in tropical and subtropical areas. They are also known as Mexican limes or West Indies limes. When ripe, they have this typical pale yellow color, not green, and have more seeds than regular limes. Also, having thin skin makes them hard to store for longer days. Use them within two days of purchase, and try to keep them out of the fridge.
Key lime juice is widely valued for its tartness and intense scent. Though they can replace the regular limes in any recipe, they work particularly well in desserts with added sugar, such as Key lime pie, cupcakes, and cookies.
While on the other hand, regular limes are mostly used in savory dishes. Their juice and zest enhance other tastes in savory food like lime-chipotle carnitas, and they can be used as a substitute for vinegar in marinades or homemade salad dressings. They are oval in shape, darker green in color, and has thicker skin. Also, regular limes can be bought anywhere, making them accessible for kitchen use.
Can you replace key limes with regular lime in desserts?
The answer is yes; though they say that a key lime will undoubtedly offer a higher level of flavor than your typical lime when mixed in desserts, you can hardly tell the difference. But just to give this recipe a floral and sweeter tart, finding key lime will still be worth it.
Easy Preparation Tips
Since making cheesecake tarts means making 2 or even 3 components to come up with one dessert, there are ways to make it more breezy to prepare. Making tart shells can take a lot of time, so planning is your best strategy. When it comes to the filling, it can also be made in batches and kept in the refrigerator. Therefore, if you need to serve more than a dozen hungry people, I suggest following these preparation guidelines so you won’t have to worry about anything other than putting things together.
Variations
Aside from replacing the key limes with regular limes, you can also make variations with your tart shell and toppings. Your crust can be replaced with crushed digestive or shortbread cookies. As for the toppings, you can make it extra by adding a dollop of whipped cream, chopped nuts, or shredded coconut.
Key Lime Cheesecake Tarts
Ingredients
Tart Shells:
- 1½ cups graham crackers crushed
- 3 tablespoons butter melted
- 2 tablespoons water
- 1½ teaspoons vanilla extract
- 1½ teaspoons almond extract
Key Lime Cheesecake Filling:
- 1 cream cheese 8-ounce package ,softened
- ⅓ cup sugar
- 1 cup Greek yogurt plain
- ¼ cup sour cream
- 2 large eggs
- 1 Key lime zested
- ¼ cup fresh Key lime juice
Garnish:
- mint leaves
- Key lime zest
- Key lime slices
Instructions
Tart Shells:
- Preheat oven to 350°F.
- Combine the crushed graham crackers and 3 tablespoons of sugar in a medium bowl. Add in the melted butter, 2 tablespoons of water, and extracts. Mix all together until well combined.
- Fill 9pcs (4-inch) tart pans with removable bottoms with crust mixture and press it tightly in the bottom and up to the sides.
- Bake until lightly golden for about 8 to 10 minutes. Let cool completely in pans.
Key Lime Cheesecake Filling:
- Meanwhile, combine cream cheese and the remaining ⅓ cup sugar in a medium bowl. Cream the mixture over medium speed using an electric mixer until smooth.
- Pour in the yogurt and sour cream, beating to combine. Slowly add the eggs and lime zest together with the key lime juice.
- Continue to whisk the mixture until smooth. Divide batter evenly among prepared crusts.
- Bake all the cheesecake tarts until set, for about 15 minutes. Let cool completely.
- To serve, top it with some lime zest, lime slices, and fresh mint leaves. You can also add some whipped cream if desired.
- Store, covered, in the refrigerator for up to 3 days.
Notes
Nutrition
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To Wrap It All Up
These key lime cheesecake tarts are the perfect summer dessert. They’re light and refreshing, with a zesty filling and crispy graham cracker crust. Plus, they’re super easy to make. This is the perfect time to level up your cheesecake and tart gaming. Whether you’ll be serving it for parties or just a homemade dessert, make everyone’s tastebuds happy with this super yummy treat. So without further ado, let’s get baking!
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