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Mini Lime Cheesecakes

Posted By Andi Bidwell

Mini desserts are so popular these days, I decided to order a couple of mini cheesecake pans and test some mini cheesecake recipes for summer desserts. And what better flavor to start with than lime?

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In the test kitchens, we crushed Golden Grahams® cereal for the crusts and mixed it with a lttle sugar and butter--much like a graham cracker crust.

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You can press the crumbs down with your fingers but our Test Kitchen Associate, Susan came up with a better idea. She used a shot glass and that worked very well. Bake the crusts for 8 minutes.

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For the cheesecakes, mix cream cheese, sugar, 1 egg, some half-and-half and lime peel. Pour this mixture over the crusts.

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After baking, they look like this. They will rise in the oven and then sink a little when they are cooling, making a nice flat surface for garnishes.

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Brush the tops of the cheesecakes with lime curd, which gives the top surface a pretty, glossy look. Top with whipped cream and grated lime peel.

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Mini Lime Cheesecakes

Prep Time: 25 minutes
Start to Finish: 3 hours 15 minutes

12 servings

Crust
2 cups Golden Grahams® cereal, crushed into 1 cup
1/4 cup sugar
1/4 cup butter, melted

Filling
1 package (8 oz) cream cheese, softened
1/4 cup sugar
1 egg
1/4 cup half-and-half
1 tablespoon lime peel

Topping
1/4 cup lime curd (from a 10-oz jar)
1/4 cup whipping cream
1 teaspoon sugar
2 teaspoons grated lime peel

Heat oven to 325°F. Spray mini cheesecake pan with cooking spray.

In medium bowl, mix crust ingredients. Press about 2 tablespoons crust mixture into bottom of each cheesecake cup to form crust. Bake 8 minutes; cool.

Meanwhile, in medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 1/4 cup sugar and egg. Beat on medium speed until smooth, about 1 minute. Add remaining ingredients. Beat on low speed until smooth. Spoon about 2 tablespoons batter into each cheesecake cup.

Bake 13 to 15 minutes or until edges are set but center of cheesecakes still jiggle slightly when moved. Turn off oven and leave cheesecakes in oven with door ajar 15 minutes. Remove pan from oven and cool completely in pan, about 30 minutes. Refrigerate 15 minutes. Remove cheesecakes from pans.

In small microwaveable bowl, microwave lime curd on High 30 seconds or until hot and bubbly. Spoon 1 teaspoon curd over the top of each mini cheesecake. Refrigerate 1 1/2 hours.

Just before serving, in small bowl beat cream and 1 teaspoon sugar with electric mixer on medium-high speed just until soft peaks form. Pipe or spoon cream over top of each cheesecake. Garnish with lime peel.

12 mini cheesecakes

Tips: To make pressing cereal mixture into pans easier, use a shot glass to pack down the crust inside the mini cheesecake cups.

For another garnish option, top each cheesecake with a raspberry or half strawberry.


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