MINI KEY LIME CHEESECAKES RECIPE - (4.5/5)
Provided by Iggiewoman
Number Of Ingredients 8
Steps:
- Prep Muffin pan by placing 1 liner in each muffin cup and then add 1 vanilla wafer. Set aside. Squeeze the juice from 1 lime. Mix softened cream cheese, sugar and fresh lime together w/hand mixer on low, until well blended. Taste the mixture to determine if there is enough lime flavor to your liking, you may need to add 1 teaspoon more of fresh lime juice. Gently with a cake spatula fold in the tub of cool whip until all mixed in. Fill the lined muffin pans to the top. Refrigerate at least 1 hour. Remove from fridge and remove cheesecakes from pan you can repeat if you have leftover mix. Remove liners from the cakes and place on serving dish add dollop of Reddi-whip and thin slice of lime. I usually cut lime in half it looks better. Then serve! If you aren't ready to serve you can still remove cheesecake from pan leaving liners on and wait until serving to remove liners and decorate!
MINI KEY LIME CHEESECAKE WITH RASPBERRY SAUCE
Provided by Trisha Yearwood
Categories dessert
Time 4h25m
Yield 24 servings
Number Of Ingredients 15
Steps:
- For the crust: Preheat the oven to 300 degrees F. Spray the bottoms of 24 cupcake-size silicon molds with cooking spray (or two 12-cup muffin pans) and place them on a baking sheet.
- To make the crust, in a small mixing bowl, stir together the crumbs, sugar and melted butter, then press the mixture firmly into the bottom of each mold. Set aside.
- For the filling: Using an electric mixer, beat the cream cheese and sour cream until smooth and creamy. Add the eggs 1 at a time, beating well after each addition. Add the sugar, lime zest, lime juice, cornstarch and vanilla and beat until smooth.
- Pour the filling into the prepared crusts. Bake until the tops are lightly brown, about 20 minutes. Let cool, then cover and refrigerate for at least 2 hours before serving.
- For the sauce: Meanwhile, to make the sauce, process the raspberries, sugar and lime zest in a food processor or blender until smooth. Chill for at least 1 hour before drizzling over the cheesecake and serving.
KEY LIME MINI CHEESECAKES
They like key lime pie. They like cheesecake. With these mini muffin-size desserts, you can treat your guests to two favorites in one.
Provided by My Food and Family
Categories Dairy
Time 3h20m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Mix graham crumbs, 3 Tbsp. sugar and butter until blended; press onto bottoms of 12 paper-lined muffin cups.
- Beat cream cheese, remaining sugar, flour, lime zest and juice with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
- Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
Nutrition Facts : Calories 330, Fat 23 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 130 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
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