What makes this pie even simpler is baking it in a muffin pan rather than in a pie pan. Less bake time, less slicing, less chill time. For the graham cracker crust, you’ll need some graham cracker crumbs, melted butter, and sugar. You’ll mix it all together, press it into each cavity of your pan and bake it for about 5 minutes. And for the key lime cheesecake filling, you’ll start with some cream cheese, sour cream, and sugar.
Then, you’ll mix in some key lime juice and zest. You’ll also be mixing in some vanilla extract, an egg, and a little green food dye. You can leave the food dye out of the recipe if you like, but I love to add it so everyone can easily tell they’re key lime cheesecakes.
- 1 1/2 cups graham cracker crumbs, crushed (about 12 squares)
- 3 T Sugar
- 3/4 stick butter (about 1/3 cup)
- 3 egg whites beaten
- 2 (14 oz) cans sweetened condensed milk
- 3/4 cup lime juice
- 1 T Lime Zest
- 1/3 cup nonfat Greek yogurt
- Crush the graham cracker squares in a food processor or place in a gallon size bag and roll with a rolling pin.
- Add sugar and butter and mix into the crushed graham cracker.
- Press 1 tablespoon graham cracker mixture into the bottom of a cupcake liner. I put 1 T in and then pressed down with 1/4 cup measuring cup. You have the option to bake this at 350 degrees for 8 minutes so that it can harden. I skipped this part and it turned out great!
- In a sperate bowl, mix together egg whites, condensed milk, lime juice, lime zest, and greek yogurt. Mix well.
- Fill the cupcakes about 3/4 of the way full with the mixture. Bake for 12-15 minutes and cool.
- Top with whip cream and garnish with lime if desired. Store in the refrigerator.