For the graham cracker crust:

• 1 ¼ cups (150g) graham cracker crumbs (about 10 full-sheets)
• 3 tablespoons (37g) granulated sugar
• 4 and ½ tablespoons (64g) butter (melted)

For the cheesecake filling:

• • 16 ounces cream cheese ((454g), softened to room temperature)
  • ⅔ cup (132g) granulated sugar
  • ¼ cup (57g) sour cream or Greek yogurt
  • 4 ½ tablespoons (64g) fresh lime juice
  • 1 tablespoon lime zest (finely grated)
  • 1 teaspoon vanilla
  • 2 large eggs (room temperature)

For the Whipping Cream:

• 1 cup heavy whipping cream
• 3 tablespoons confectioner’s sugar

For the optional Stabilized Whipped Cream:

• 1 teaspoon plain (unflavored gelatin)
• 1 tablespoon water
• 1 teaspoon whipping cream

To garnish:

• Freshly grated lime zest
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To make the graham cracker crust:

1. 1. Warm the oven up to 350°F. Lay out 12 cupcake liners in a standard 12-count muffin pan and set them away.
   2. Put the sugar, melted butter, and graham cracker crumbs in a mixing bowl and mix them together well. Fill up all 12 muffin pan cavities with the mixture, and make sure to press each one down tightly to make an even layer. After 5 minutes in 350°F oven, take it out and set it aside to cool. Make sure the oven stays at 350°F.

To make the cheesecake filling:

1. 1. Either use an electric mixer or a stand mixer with a paddle tool to beat the cream cheese and sugar together until they are smooth. Put in the sour cream, sugar, lime zest, and lime juice. As needed, scrape down the sides of the bowl as you mix to make sure everything is well mixed. After that, add the eggs one at a time and mix on low speed until everything is just mixed.
   2. The cheesecake filling should be spread out evenly between all 12 muffin pan holes. Put the cheesecakes in the oven at 350°F for about 20 minutes, or until the tops are set. The middle should move around a bit. Do not bake for too long. If they begin to crack in the oven, they have been baked for too long.
   3. It should be left out of the oven for at least an hour to cool down. Cover with plastic wrap and put in the fridge for at least three hours or overnight to chill.
   4. The boxes can be used to serve these little cheesecakes. You can take the liners off before serving if you’d like. To do this, put the cheesecakes in the freezer for about 30 minutes.
   5. Each tiny cheesecake should have fresh whipped cream piped on top of it.
   6. If you want, you can sprinkle with freshly grated lime zest.

For Whipped Cream or optional Stabilized Whipped Cream:

1. If you want to make the alternative Stabilized whipped cream, mix 1 teaspoon of plain gelatin powder into 1 tablespoon of water. Take a break for five minutes so the water can fully soak in. Put the gelatin mix in the microwave for 5 to 7 seconds to warm and smooth it out. Add 1 teaspoon of whipped cream and mix it in after letting it cool down a bit.
2. The bowl and beaters should be cold. Whip the cream and sugar together until it thickens and makes soft peaks. The whipped cream will fold over when you take the beaters out of the bowl.
3. As you mix the whipped cream on low speed, slowly add in the cooled gelatin mixture if you want to make the optional Stabilized Whipped Cream.
4. Don’t stop beating the whipped cream on medium-high until it forms stiff peaks (the whipped cream stands straight up when you lift the beaters out of the bowl). But don’t let it fall apart.
5. Put whipped cream in a pastry bag with a big star tip, and then pipe it on cheesecakes.
6. Add freshly chopped lime zest as a garnish.