Creamy Key Lime Cheesecake Bites

Instructions:

1. Combine crushed vanilla wafers, melted butter, and sugar in a bowl until the mixture resembles wet sand.
2. Press approximately 1 tablespoon of the mixture into the bottom of each mini muffin slot.
3. Use the bottom of a small glass or a measuring spoon to pack the crust firmly.
4. Beat the softened cream cheese and sugar on medium-high until the mixture is aerated and smooth.
5. Reduce speed to low and blend in the key lime juice, lime zest, and vanilla extract.
6. Add the egg and mix on low just until incorporated; avoid over-beating.
7. Spoon the filling evenly over the crusts, filling each slot nearly to the top.
8. Bake at 325°F (160°C) for 18–20 minutes, removing when edges are set but centers still have a slight jiggle.
9. Let the bites cool in the pan on a wire rack for 30 minutes.
10. Transfer to the refrigerator for at least 4 hours to allow the structure to set.
11. Top with a dollop of whipped cream (beaten heavy cream and powdered sugar) just before serving.