Key Lime Cheesecake Tarts

Key Lime Cheesecake Tarts
Yields 9
Zesty lime shines in this delicious dessert.
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  1. 12 sheets graham crackers, crumbled (1½ cups crumbs)
  2. 3 tablespoons plus ⅓ cup sugar, divided
  3. 3 tablespoons butter, melted
  4. 2 tablespoons water
  5. 1½ teaspoons vanilla extract
  6. 1½ teaspoons almond extract
  7. 1 (8-ounce) package cream cheese, softened
  8. 1 cup plain Greek yogurt
  9. ¼ cup sour cream
  10. 2 large eggs
  11. 1 Key lime, zested
  12. ¼ cup fresh Key lime juice
  13. Garnish: sweetened whipped cream,
  14. Key lime zest, Key lime slices
  1. Preheat oven to 350°.
  2. In a medium bowl, combine graham cracker crumbs and 3 tablespoons sugar. Add melted butter, 2 tablespoons water, and extracts, mixing well. Press crumb mixture into bottom and up sides of 9 (4-inch) tart pans with removable bottoms.
  3. Bake until lightly browned, 8 to 10 minutes. Let cool completely in pans.
  4. In a medium bowl, beat cream cheese and remaining ⅓ cup sugar at medium speed with an electric mixer until smooth. Add yogurt and sour cream, beating to combine. Add eggs and lime zest and juice, beating until smooth. Divide batter evenly among prepared crusts.
  5. Bake until set, about 15 minutes. Let cool completely. To serve, top with whipped cream, lime zest, and lime slices, if desired. Store, covered, in refrigerator.
Adapted from The Fresh Table: Cooking in Louisiana All Year Round (LSU Press, 2013)
Adapted from The Fresh Table: Cooking in Louisiana All Year Round (LSU Press, 2013)
Louisiana Cookin


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