Ingredients
Scale
For the crustÂ
- 1 ½ c graham cracker crumbs
- 6 T unsalted butter, melted
For the filling
- 2 – 8 oz packages cream cheese, softened
- 3 T heavy cream
- ¼ c sugar
- 1 T lime zest
- ¼ c lime juice
For the topping
- ½ c heavy cream
- Additional lime slices, to decorate
Instructions
- Line a standard cupcake pan, set aside.
- In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until it looks like wet sand.
- Measure out a heaping tablespoon of crust into each cupcake liner. Press into the bottom of the pan. Set aside.
- In the bowl of a stand mixer, combine the softened cream cheese, heavy cream and sugar. Whip until mixed and thoroughly combined.
- Add in the lime juice and zest. Mix to combine, scraping the sides often.
- Scoop out the filling and fill each cupcake liner until the top of the pan, spreading evenly.
- Chill for approximately four hours.
- When ready to assemble – in the bowl of a stand mixer, whip the heavy cream to stiff peaks.
- Transfer the cream to a piping bag fitted with a large star tip.
- Pipe a small dollop onto each cheesecake.
- Top with a lime slice to decorate.
Notes
Storage: Cheesecakes should be stored in the fridge for up to 2 days.