MINI LIME CHEESECAKES
Make and share this Mini Lime Cheesecakes recipe from Food.com.
Provided by lvlrs_l3urnside
Categories Dessert
Time 1h5m
Yield 12 cheesecake mini's, 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 287.4, Fat 14.8, SaturatedFat 8.1, Cholesterol 35.2, Sodium 288.8, Carbohydrate 35, Fiber 0.8, Sugar 13.9, Protein 4.3
INDIVIDUAL KEY LIME PIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h30m
Yield 12 servings
Number Of Ingredients 10
Steps:
- For the lime curd: Combine the lime juice, sugar and butter in a medium saucepan and cook on a low flame until the butter melts. Beat the eggs, add to the saucepan and stir until combined. Bring to a simmer. Stir constantly and cook until the mixture is a thick and creamy consistency, 5 to7 minutes. Pass through a mesh strainer. Chill for 2 hours in the fridge.
- For the crust: Add the sugar and graham crackers to a food processor. Pour in the melted butter and pulse to combine.
- For the topping: Whip the cream with the sugar until stiff.
- To assemble, layer the crumb mixture into the bottom of a serving cup, followed by the lime curd. Top with the whipped cream mixture and garnish with lime zest.
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
INDIVIDUAL LIME CHEESECAKES
Steps:
- In a medium mixing bowl, beat the cream cheese and sugar with an electric mixer until creamy. Beat in the lime curd on low speed until just combined.
- Spoon the mixture into the graham cracker crusts. Place on a small baking sheet in the freezer for 10 minutes. Serve with a dollop of whipped topping and 1/4 of a slice of lime that has been sprinkled with sugar.
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.
INDIVIDUAL PUMPKIN CHEESECAKES
Use whole vanilla wafer cookies as the crust for these little cheesecakes topped with crystallized ginger.
Provided by Food Network Kitchen
Time 6h
Yield 18
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees F. Line 18 muffin cups, from 2 12-cup muffin tins, with paper liners. Place 1 whole cookie in the bottom of each lined cup.
- Beat the cream cheese, granulated and brown sugars and 1/4 teaspoon salt in a large bowl using an electric mixer on medium-high speed until smooth and creamy, 2 to 3 minutes, stopping to scrape down the sides of the bowl as needed. Reduce the speed to low and beat in the eggs until combined. Beat in the half-and-half and sour cream until smooth. Use a spatula to stir in the pumpkin puree and pumpkin pie spice until well blended. Divide the batter evenly among the cookie-lined cups (the cups will be very full).
- Bake until the filling is just set and a knife inserted into the center comes out moist but clean, 40 to 45 minutes. Cool completely in the pans on a wire rack and then refrigerate until cold, at least 4 hours or up to overnight. Top each with whipped cream and a sprinkle of crystallized ginger before serving.
MINI KEY LIME CHEESECAKES
These single-serve Mini Key Lime Cheesecakes are perfect for parties. They're homemade from scratch with the perfect amount of tart key lime flavor with mixed with sweet cheesecake.
Provided by Steph
Categories Dessert
Yield 18 mini cheesecakes
Number Of Ingredients 12
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).
Nutrition Facts : Servingsize 1 serving, Calories 2953 kcal, Fat 196 g, SaturatedFat 114 g, Cholesterol 546 mg, Sodium 2299 mg, Carbohydrate 262 g, Sugar 184 g, Protein 41 mg
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
KEY LIME CHEESECAKE TARTS
Make and share this Key Lime Cheesecake Tarts recipe from Food.com.
Provided by Amber C.
Categories Cheesecake
Time 40m
Yield 24-32 cheesecakes, 24-32 serving(s)
Number Of Ingredients 9
Steps:
- Crust:.
- Preheat oven to 350 degrees.
- Crush graham crackers very fine.
- Add sugar, nuts and melted butter.
- Mix well.
- Line your mini muffin pan with mini paper liners.
- Press firmly about a Tbs of crust into each liner, make sure you press up the sides also.
- Bake for 8-10 min, or until crust is golden.
- Let cool completely, you can leave in pan or take out.
- Filling:.
- In a medium bowl beat softened cream cheese for about a min( if you skip this step, your cheese will be lumpy.
- Slowly add the sweetened condensed milk and mix until smooth.
- Add key lime juice, mix well.
- Taste, if you would like a stronger flavor add as necessary.
- Pour into a pastry bag or a ziploc bag with end cut off and fill each cooled tart evenly.
- Place in fridge for @ least 3 hrs-overnight (the longer the better).
- Just before serving you can sprinkle some toasted coconut and a strawberry slice or just one or the other.
Nutrition Facts : Calories 144.5, Fat 9.2, SaturatedFat 5.5, Cholesterol 26.2, Sodium 94.5, Carbohydrate 13.9, Fiber 0.2, Sugar 12, Protein 2.4
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
MINI MARGARITA CHEESECAKES
These are the perfect appetizer for any Cinco de Mayo celebration. They're not difficult to make, but can be a bit time-consuming (about 45 minutes) to fill all the little scoop-style tortilla chips. But I think they're worth it. FOR A NON-ALCOHOL VERSION -- You can easily omit the alcohol, and these mini margarita cheesecake appetizers will still taste scrumptuous. ABOUT TOSTITO SCOOPS - These are Tostito's brand Scoops, which are "cup" shaped corn tortilla chips. A 10-ounce bag should be plenty for one batch of these mini cheesecakes (you won't use all of the scoops, but you need the whole bag so you can be assured of getting enough that are not broken). You shouldn't have any problem finding Tostito's Scoops in the chips/snacks aisle of most grocery stores.
Provided by Northwestgal
Categories Brunch
Time 3h
Yield 70-75 mini cheesecakes
Number Of Ingredients 9
Steps:
- With an electric mixer at a low setting, mix together the condensed milk and softened cream cheese until the mixture is creamy. Add the tequila, triple sec, and limeade, and beat on medium-high speed for about 7-10 minutes or until the mixture is smooth and beginning to thicken.
- Spoon about 1 tablespoon of the cheesecake mixture into each Tostito Scoop. TIP - Use the best-shaped Scoops (i.e., those that are not broken or chipped, and those that lay flat and have the highest sides (so they won't tip or let the cheesecake layer spill out).
- Place each filled mini cheesecake on a large platter. When the platter is full, let it chill in the refrigerator for at least 2 hours (overnight is ideal), so the cheesecake layer will get firm.
- After the mini cheesecakes have chilled, whip the heavy cream and lime juice together with an electric beater until peaks just begin to form (it should take about 5-8 minutes or so). Gradually add the sugar and continue beating about 5 more minutes or until soft peaks form. Top each mini cheesecake with a small dollop of the whipped cream mixture.
Nutrition Facts : Calories 49, Fat 2.9, SaturatedFat 1.8, Cholesterol 10.2, Sodium 18.1, Carbohydrate 5.2, Sugar 5, Protein 0.8
LAYERED LIME CHEESECAKE
Make this stunning layered, citrussy dessert ahead of time if you're entertaining. It's a crowd-pleaser that's part key lime pie, part cheesecake, part trifle
Provided by Barney Desmazery
Categories Afternoon tea, Dessert, Treat
Time 40m
Number Of Ingredients 9
Steps:
- Whizz the biscuits to crumbs in a food processor, or tip into a food bag and crush with a rolling pin. Mix with the melted butter, then press into the base of a 20cm springform cake tin. Chill in the fridge until needed.
- Put the cream cheese, icing sugar and lime zest in a bowl, then beat with an electric mixer until smooth. Tip in the double cream and continue beating until completely combined. Spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon. Leave to set in the fridge while you make the glaze.
- Soak the gelatine leaves in cold water. Tip the other ingredients for the glaze into a saucepan with 200ml water. Cook gently until the sugar has dissolved and the syrup is simmering. Drain and squeeze the gelatine of any excess water, then stir into the hot syrup to dissolve. Leave everything to infuse until just warm, then sieve the syrup into a jug. When cooled, pour over the cheesecake and put in the fridge overnight to set. Carefully remove the cake from tin before serving.
Nutrition Facts : Calories 428 calories, Fat 33 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 22 grams sugar, Fiber 4 grams fiber, Sodium 0.4 milligram of sodium
PHILADELPHIA 3-STEP KEY LIME CHEESECAKE
A creamy filling flavored with fresh lime juice and peel is baked in a prepared graham cracker crust for an easy, luscious cheesecake.
Provided by My Food and Family
Categories Dairy
Time 3h10m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Beat first 5 ingredients with mixer until blended. Add eggs; mix just until blended.
- Pour into crust.
- Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with COOL WHIP just before serving.
Nutrition Facts : Calories 390, Fat 27 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 120 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
MIX 'N MATCH MINI INDIVIDUAL CHEESECAKES
Make four individual cheesecakes with our Mix 'n Match Mini Individual Cheesecakes! Try apple pie, s'mores, chocolate chunk & more individual cheesecakes.
Provided by Kraft Heinz
Yield Makes 12 servings, 1/3 of one mini cheesecake each.
Number Of Ingredients 7
Steps:
- Preheat oven to 300°F. Mix cracker crumbs, 3 Tbsp. sugar and the butter; press scant 1/3 cup crumb mixture onto bottom of each of four mini (4-1/2-inch) springform pans. Bake 7 min.
- Beat cream cheese, 3/4 cup sugar and the vanilla with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour one-fourth of the batter (about 1 cup) into each of four bowls. If desired, add one of the Stir-In Ideas to each bowl of batter. Pour over crusts. Place pans on baking sheet.
- Bake 40 to 45 min. or until centers are almost set. Run knife or metal spatula around rims of pans to loosen cakes; cool before removing rims. Refrigerate at least 4 hours.
MINI LEMON CHEESECAKES
This is a great recipe- a combination of smooth creamy sweet cheese, zingy lemon and crunchy biscuit base. However it is so versatile, you can add any flavourings and change it to suit your tastes (however I think the lemon tastes best!). I made up this recipe whilst searching out a good snack. This recipe makes 12 mini cheesecakes.
Provided by elliewriggy
Time 30m
Yield Makes Cakes
Number Of Ingredients 7
Steps:
- Mix all of the cheesecake ingredients together (the cream cheese, lemon, icing sugar and double cream) make sure it is well mixed, and you are getting lots of air into the mixture. Also make sure the lemon juice and rind is mixed in evenly into the mixture.
- Heat up your butter until it is melted (either on the hob or in the microwave).
- Mash up your biscuits into tiny pieces and put them in a bowl and mix in your melted butter.
- Press your biscuit base into moulds (you can use cake cases or no mould, but I find it easier to use one than not).
- Pile your cheesecake mix on top of the biscuit base in each mould, smoothing down the mixture on top and then leave in the fridge until serving (leave in the fridge for a minimum of half an hour, as the cheesecake is much better when served cool). When they are ready to serve, simply pop them out of the moulds, and enjoy!
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