You do need 12 ounces for this recipe. You could use the lemon cheesecake filling from my mini lemon blueberry cheesecake recipe instead, just cut the filling in half and swap out the lemon juice and zest for key lime juice and zest.

You can use plain Greek yogurt instead.

Great recipe! The  cheesecakes turned out perfect, with good balance of sweet and tang!! Thank you for sharing!!

The sudden temperature change of removing them from the oven before they’re fully done will cause them to sink. Even just opening the oven door before they’re done baking or over mixing the eggs can cause that to happen as well. If you make them again, I recommend leaving them in the oven longer so they’re fully done before you open the door to remove them. You could use a water bath, but you will need to adjust the baking time.

Are you making any adjustments to the recipe? If not, cheesecake can typically sink for a few reasons like over mixing the eggs or not baking it long enough. If you make them again, just be sure to only mix in the eggs until just combined. You can also add a few extra minutes to the baking time or let them cool for a few minutes in the oven with the door cracked before removing them.

Yes, that should be okay. You may be need to adjust the baking time just slightly. I would also place the silicone mold on a baking sheet before putting them in the oven.