Mini Key Lime Cheesecakes Recipe 455

MINI KEY LIME CHEESECAKES RECIPE - (4.5/5)

Provided by Iggiewoman

Number Of Ingredients 8

Mini Key Lime Cheesecakes Recipe - (4.5/5) image

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!

Ingredients

1 muffin pan (12 muffins)
1 box vanilla wafers
2 limes
2 (8-ounce) packages cream cheese, softened
3/4 cup granulated sugar
1 (8-ounce) tub cool whip
1 can Reddi-whip
12 muffin pan liners

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

Key Lime Mini Cheesecakes image

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

Ingredients

1 cup graham cracker crumbs
3/4 cup plus 3 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 Tbsp. flour
1 tsp. key lime zest
1 Tbsp. key lime juice
3 eggs

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

Mini Key Lime Cheesecakes image

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

Ingredients

1 1/4 cups graham cracker crumbs
1/4 cup butter (melted)
12 ounces cream cheese (softened)
1/2 cup sour cream
2/3 cup granulated sugar
2 eggs
2 Tablespoons lime juice
1 teaspoon lime zest
1 teaspoon vanilla extract
1 drop green food coloring (optional)
whipped topping, for topping (optional)
lime slices, for topping (optional)

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Adjust the oven rack to the center position, with a lower oven rack in place for the water bath described in step 5, and preheat oven to 350°F (177°C).
If your graham crackers aren’t crumbs yet, use a food processor to pulse them into fine crumbs. Pour crumbs into a medium bowl and stir in sugar and melted butter until combined. Mixture will be sandy. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan. No need to grease the pan first. I use the bottom of a measuring cup to pack the crust down tightly. Pre-bake for 8 minutes. Remove from the oven and allow crust to slightly cool as you prepare the filling.
Using a handheld or stand mixer fitted with a paddle 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 2 minutes. Add the lime juice, sour cream, vanilla extract, and lime zest then beat on medium-high speed until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter as best you can.
Pour cheesecake batter into warm crust. Use a rubber spatula or spoon to smooth it into an even layer.

Mini Key Lime Cheesecakes Recipe 455

MINI KEY LIME CHEESECAKES RECIPE - (4.5/5)

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.

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.

More about "mini key lime cheesecakes recipe 455"

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