NO-BAKE LIME CHEESECAKE
Being from the Sunshine State, I love any recipe containing citrus. This one, featuring lime, is quick to mix up and disappears almost as fast. Substitute orange juice, zest and slices for the lime to get another great cheesecake variation.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Cover and refrigerate for at least 30 minutes., In a small saucepan, sprinkle gelatin over lime juice and cold water; let stand for 1 minute. Stir in the sugar, eggs and lime zest. Cook and stir over medium heat until mixture reaches 160°. Remove from the heat., In a large bowl, beat cream cheese and butter until fluffy. Gradually beat in gelatin mixture. Cover and refrigerate for 45 minutes or until partially set, stirring occasionally. , In a small bowl, beat cream until stiff peaks form; fold into lime mixture. Spoon into crust. Cover and refrigerate for 3-4 hours or until set. Just before serving, remove sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 590 calories, Fat 39g fat (23g saturated fat), Cholesterol 190mg cholesterol, Sodium 400mg sodium, Carbohydrate 56g carbohydrate (44g sugars, Fiber 1g fiber), Protein 8g protein.
INDIVIDUAL MINI LIME CHEESECAKES
I went on the South Beach Diet and this is a Phase 3 recipe that caught my eye. You really can't eat sweets on this diet so this recipe cures the cravings.
Provided by Ben F.
Categories Cheesecake
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Line 12 muffin pans with baking liners.Place one vanilla in the bottom of each liner.
- Process the cottage cheese in a blender or food processor until smooth. Combine the cottage cheese with the Neufchatel in a medium bowl and beat at medium speed until creamy. Gradually add the sugar and mix well. Add the eggs,.
- lime rind, lime juice, and vanilla. Beat until smooth. Spoon the cheese mixture evenly over the vanilla wafers. Bake at 350F for 20 minutes or until the cheesecakes are almost set. (Do not over bake.) Let the cheesecakes cool completely on a wire rack. Remove from the pans and chill thoroughly. Spread the vanilla yogurt over the cheesecakes, and top each one with kiwifruit slices.
Nutrition Facts : Calories 136.3, Fat 6.7, SaturatedFat 3.5, Cholesterol 51.9, Sodium 112.9, Carbohydrate 10.5, Fiber 0.5, Sugar 4.9, Protein 8.5
INDIVIDUAL LIME CHEESECAKES
This recipe is as simple as it is delicious. It uses just a few ingredients, but makes a beautiful presentation. The recipe is from a Semi-Homemade cookbook.
Provided by Chris from Kansas
Categories Tarts
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a medium bowl, beat cream cheese and sugar with an electric mixer until creamy. Add lime curd; beat on low speed until just combined.
- Spoon mixture into tart shells. Place tart shells on a small baking sheet; place in freezer for 10 minutes.
- Top each cheesecake with whipped topping.
Nutrition Facts : Calories 1377.4, Fat 72.7, SaturatedFat 20.7, Cholesterol 41.6, Sodium 1478.3, Carbohydrate 173.6, Fiber 3.7, Sugar 108.4, Protein 12.9
COOL LIME CHEESECAKE
I started baking this treat several years ago, and it immediately won raves. The mixture of tart lime and sweet creamy cheesecake is absolutely scrumptious. At any get-together, it's a show-stopping dessert that's always enjoyed.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12-14 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the side of a greased 10-in. springform pan. Place pan on a baking sheet. Bake at 375° for 8 minutes. Place pan on a wire rack to cool. Reduce heat to 325°. , In a large bowl, beat cream cheese and sugar until smooth. Add sour cream and flour; beat well. Add eggs; beat on low speed just until combined. Stir in the lime juice, vanilla and food coloring if desired just until mixed. Pour into crust. Return pan to baking sheet., Bake for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with whipped cream and lime. Refrigerate leftovers.
Nutrition Facts : Calories 374 calories, Fat 26g fat (15g saturated fat), Cholesterol 118mg cholesterol, Sodium 290mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 0 fiber), Protein 6g protein.
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MINI CHEESECAKES (IN A STANDARD MUFFIN PAN) - SALLY'S …
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4.9/5 (85)Category Dessert
- Preheat oven to 350°F (177°C). Line a standard 12-count muffin pan with 9-10 liners. (For a mini muffin pan, see recipe note.) This recipe yields only 9-10 mini cheesecakes, so there will be 2-3 empty. You could skip the liners and spray the pan with non-stick spray or grease with butter, but the mini cheesecakes are pretty stubborn to release from the pan. I recommend using liners to make things easier.
- Combine all of the crust ingredients in a medium bowl. Mixture will be sandy. Firmly press a heaping Tablespoon of crust mixture into each liner. (I use closer to 1 and 1/2 Tablespoons of crust per mini cheesecake.) Pre-bake for 5 minutes.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 1 minute. Add the sour cream, vanilla extract, and lemon juice then beat until fully combined. On medium speed, add the egg and beat just until combined. Batter will be thick. Divide the batter between all the liners. It’s about 1 Tablespoon per cheesecake.
MINI LIME CHEESECAKES - INQUIRING CHEF
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4.3/5 (27)Category DessertServings 18Total Time 48 mins
- Preheat oven to 325 degrees F. Put muffin liners in a mini muffin tin (see note). Lightly spray with nonstick cooking spray.
- To make the crust, in a medium bowl, combine graham cracker crumbs and melted butter until the graham cracker crumbs are evenly coated. Press a scant Tablespoon of the crust mixture into the bottom of prepared muffin cups and freeze until ready to fill.
- To make the filling, in the bowl of a standing mixer, beat cream cheese and sugar on medium-high until light and smooth, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add lime juice and vanilla and mix until combined. Fill each prepared muffin cup about three-quarters full.
- Bake for until the cheesecakes puff up but the centers have a slight jiggle, 18-20 minutes. Cool on a rack for 10 minutes (do not turn the oven off).
MINI KEY LIME CHEESECAKES - LIVE WELL BAKE OFTEN
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4.8/5 (23)Total Time 4 hrs 40 minsCategory Dessert
- Preheat the oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan well with nonstick cooking spray and set aside. You may also use a regular 12-count muffin pan, I suggest lining each cavity with cupcake liners for easier removal.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Add in the sour cream and granulated sugar and mix until well combined. Add in the key lime juice, zest, vanilla extract, and green food dye and mix until fully combined, scraping down the sides of the bowl as needed. Then, add in the egg and mix on low speed until just combined.
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- Preheat the oven to 350°F. Lightly grease a 9" springform or push-bottom pan., To make the crust: In a medium-sized mixing bowl, combine the crumbs, sugar, and butter.
- Press the mixture into the bottom and 1" up the sides of the prepared pan., Bake the crust for 10 to 15 minutes, just until set.
- Remove it from the oven., Reduce the oven temperature to 275°F., To make the batter: Combine the cream and white chocolate in a saucepan set over medium heat.
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