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Key Lime Rum Cheesecakes with Whipped Cream

These mini Key Lime Rum Cheesecakes are made with a crisp graham cracker crust, the creamiest cheesecake base, flavored with key lime rum cream, lime juice, and lime zest, and topped with a boozy key lime whipped cream. This summer treat is light, refreshing, and full of incredible flavor!
Course Dessert
Cuisine Dessert
Keyword Fourth of July Desserts, Father's day Recipes, Easy Summer Desserts, Refreshing Summer Desserts
Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 2 hours
Servings 16 cheesecakes
Author Stephanie Simmons

Ingredients

For the Crust

  • 3 and 1/2 tbsp salted butter, melted
  • 1 cup graham cracker crumbs
  • 2 tbsp granulated or cane sugar

For the Key Lime Rum Cheesecakes

  • 11 ounces full fat cream cheese, at room temp use the kind that comes in a block
  • 3/4 cup + 1 1/2 tsp granulated sugar
  • 2 large eggs, at room temp
  • 1/2 tsp vanilla extract
  • 1/4 cup + 1 tbsp Blue Chair Bay Key Lime Rum Cream
  • 1 tbsp lime zest
  • 3 tbsp key lime juice If using regular lime juice, add 1-2 tsp extra lime juice (to taste)
  • 1/3 cup full-fat sour cream, at room temp

For the Whipped Cream

  • 1 and 1/4 cups heavy cream, cold
  • 2 tbsp Blue Chair Bay Key Lime Rum Cream
  • 1 and 1/2 tsp lime juice
  • 2 tsp vanilla extract
  • 1/4 cup + 2 tbsp powdered sugar

If Piping Whipped Cream:

  • 1/2 tsp powdered gelatin
  • 2 tsp cold water

Instructions

  • Prep: First, make sure you've brought the eggs, sour cream, and cream cheese to room temp. If they're too cold, the batter will be lumpy. Let them sit out a bit before beginning.
    Line a muffin tin with muffin papers, and preheat your oven to 350° F.
  • Make & Bake the Crust: Stir together the crust ingredients until well combined. Add about 1 and 1/2 tablespoons of the crust mixture to each muffin liner. Press it in. Bake this for 5 minutes. Set aside while you make the cheesecake batter.
  • Make the Key Lime Cheesecake Batter: In a large mixing bowl, cream the cream cheese for about 30 seconds. Add the sugar, and mix until just combined with the cream cheese. Add the eggs + vanilla and mix until just combined. Scrape the sides and bottom of the bowl to make sure everything is getting well mixed in. Add the sour cream, the key lime rum cream, lime zest, and lime juice and mix until just incorporated. Don't over mix the batter!
  • Bake: Add 2 generous tablespoons of the batter to each of the baked crusts. Add a pinch of lime zest on top of each. Bake for 20-23 minutes. When they're done, the centers will have just the slightest jiggle, and a toothpick inserted into the center will have a very small amount of thick batter on it.
    Let the cheesecakes cool in the pan on a cooling rack. Once cool, transfer to an airtight container and refrigerate while you prepare the whipped cream.
    Make Ahead Tip: You can chill the cheesecakes in the fridge for 1-2 days, until ready to serve. Don't add the whipped cream until you're ready to serve these.
  • Make the Whipped Cream: Make sure your bowl and beaters are completely clean and dry, and don't take the cold ingredients out of the fridge until you're actually ready to measure them into the bowl. This will help ensure that your whipped cream turns out!
    If you're stabilizing the whipped cream so it's stiff enough to pipe, start by adding the gelatin and water to a small bowl. Swirl it around so the gelatin is covered by the water. Let sit 5 minutes - it'll be quite thick - then microwave for 5-6 seconds so it becomes liquid.
    Add the cold heavy cream and the remaining whipped cream ingredients to a bowl and begin beating on high speed. Once the mixture starts to thicken a bit, slowly stream in the gelatin and continue mixing. Mix until stiff peaks form when you turn off and lift the mixer straight up from the bowl.
  • Serve + Store: Pipe whipped cream onto the cheesecakes, using a reusable piping bag and any large piping tip. Garnish with more lime zest, and dig in!
    Store leftovers in an airtight container in the fridge for up to 3 days. Not that they'll last that long, hehe.

Notes

Note: You can find Blue Chair Bay rum creams in most major grocery stores! Use the store locator on their website - linked here - to find the Key Lime Rum Cream near you. 
To make Gluten-Free: Simply use gluten free graham crackers in the crust to make this recipe gluten-free. BCB's rum is gluten-free.