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350F, yield 18
1) 150g crumbs, HoneyMaid
1) 6 tbsp. (86g) unsalted butter, room temp
1) 30g granulated sugar
2) 4oz (112g) full fat cream cheese, room temp.
3) 4 large egg yolks
4) 300mL sweetened condensed milk
5) ½ cup (112g) key lime juice


In a mixing bowl cream butter then add in the dry ingredients. Divide into 18 (~35g each). Press the crust down using the spoon or the end of a rolling pin.

Blind bake the crust at 350F for 5 minutes.


In a mixing bowl with whip attachment cream (2) then add in (3) mix, then add (4), and finally (5).

Divide filling into 18 by weight and fill each cup accordingly.

Bake at 350F for 16 minutes.