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
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.
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
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