Citrus Mini Cheesecakes

Need nibbles for a crowd? Cheesecake bars stir together in minutes and satisfy palates with a citrus twist.

Prep Time: 15 min
Total Time: 1 hour 55 min
Makes: 60 mini cheesecakes

(17 ratings)

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Crust
1 1/2	cups Original Bisquick® mix
1/2	cup sugar
1	teaspoon grated lime, lemon or orange peel
1/3	cup firm butter or margarine
Filling
3	packages (8 oz each) cream cheese, softened
1 1/2	cups sugar
2	tablespoons Original Bisquick® mix
1	teaspoon grated lime, lemon or orange peel
1 1/4	cups milk
3	tablespoons lime, lemon or orange juice
1	teaspoon vanilla
3	eggs
	Citrus peel, if desired

1.	Heat oven to 375°F. In medium bowl, stir crust ingredients except butter. With pastry blender (or pulling 2 table knives through ingredients in opposite directions), cut in butter until mixture looks like coarse crumbs. Pat on bottom of ungreased 15x10x1-inch pan. Bake 10 minutes.
2.	Meanwhile, in large bowl, beat cream cheese, 1 1/2 cups sugar, 2 tablespoons Bisquick mix and 1 teaspoon lime peel with electric mixer on medium speed until blended and fluffy. On low speed, beat in milk, lime juice, vanilla and eggs until blended. Beat on low speed 2 minutes longer. Pour over partially baked crust.
3.	Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour. Refrigerate until ready to serve. For mini cheesecakes, cut into 10 rows by 6 rows. Garnish with citrus peel. Store covered in refrigerator.
High Altitude (3500-6500 ft): No change.

Nutrition Information:

1 Mini Cheesecake: Calories 100 (Calories from Fat 50); Total Fat 6g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 25mg; Sodium 85mg; Total Carbohydrate 9g (Dietary Fiber 0g, Sugars 7g); Protein 2g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 2%; Iron 0% Exchanges: 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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