Mini Lime Cheesecakes Recipes

Steps:

• Preheat oven to 325 degrees. Place muffin liners in 18 regular size muffin tins.
• In a small bowl, mix together graham cracker crumbs and butter until the crumbs are evenly coated. Place a spoonful of mixture into the bottom of each muffin tin liner. Press down gently to even.
• In a large mixing bowl, beat together filling ingredients until smooth. Pour the filling into each muffin tin cup.
• Bake for 20-23 minutes, until the cheesecakes start to puff up. The centers of the cheesecakes will start to firm and the tops of the cheesecakes will start to crack.
• Remove from the oven and let cool. Refrigerate for an hour before serving.
• Before serving, top with whipped cream and lime slices (optional).

Steps:

• Preheat oven to 350°F.
• In a medium bowl, combine gingersnap crumbs, brown sugar, and butter.
• Press in bottoms and up sides of a 12-cup miniature cheesecake pan.
• Bake for 10 minutes.
• Cook completely.
• In a medium bowl, combine milk and pudding mix.
• Beat at medium speed w/an electric mixer for 2 minutes, or until thickened.
• In a small bowl, combine cream cheese and confectioners' sugar.
• Beat at low speed w/an electric mixer until smooth.
• Beat in zest, juice, and vanilla.
• Add cream cheese mixture to pudding mixture, and beat at medium speed until smooth.
• Spoon mixture evenly into prepared crusts.
• Cover and freeze for at least 8 hours.
• Place cheesecakes in refrigerator 30 minutes before serving.

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.