Ingredients:

  • 1.5 cups (150g) vanilla wafers, finely crushed
  • 3 tbsp (42g) unsalted butter, melted
  • 1 tbsp (12g) granulated sugar (for crust)
  • 0.25 tsp (1.5g) salt
  • 8 oz (225g) full-fat brick-style cream cheese, softened
  • 0.5 cup (100g) granulated sugar (for filling)
  • 1 tbsp (6g) fresh key lime zest
  • 0.25 cup (60ml) fresh key lime juice
  • 1 large egg (50g), room temperature
  • 1 tsp (5g) vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper or foil liners.
  2. Combine crushed vanilla wafers, melted butter, 1 tablespoon sugar, and salt. Press 1.5 tablespoons of the mixture into the bottom of each liner.
  3. Flash-bake the crusts for 5 minutes until fragrant and mahogany-colored. Remove from oven.
  4. In a large bowl, rub the 1/2 cup sugar and lime zest together with your fingertips until the sugar is fragrant and moist.
  5. Add softened cream cheese to the lime sugar and beat with an electric mixer for 2 minutes until smooth and aerated.
  6. Mix in the egg, vanilla extract, and key lime juice on low speed just until emulsified, avoiding excess air incorporation.
  7. Distribute the filling evenly over the pre-baked crusts. Bake for the remaining 10 minutes until the edges are set but the centers still have a slight jiggle.
  8. Allow to cool to room temperature before chilling in the refrigerator to set completely.