Creamy and slightly tart, these individual key lime cheesecakes are quick and easy to put together. Best of all they can be made ahead. Just pull them from the freezer about 15 minutes before serving.
Filed under Desserts, Holidays
3/4 cup graham cracker crumbs
3 tablespoons butter, melted
8 ounces cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1/3 cup bottled key lime juice
1 teaspoon lime zest
1 (8 oz.) container frozen whipped topping, thawed
Line 12 muffin pan cups with paper liners. In a small bowl, combine graham cracker crumbs and and melted butter. Press one tablespoon of crumbs into the bottom of each liner. With an electric mixer on medium speed, beat the cream cheese until smooth. Add the condensed milk and lime juice and mix well.
Fold in the lime zest and 1 cup of the whipped topping. Divide the mixture evenly among the lined muffin cups. Cover pan with foil or plastic wrap and freeze until firm, at least 3 hours. Remove cheesecakes from the freezer 10-15 minutes before serving. Peel off the paper liners and garnish with whipped cream and sliced lime, if desired.
These tasty (and adorable) little key lime cheesecakes are a perfect St. Patrick's Day treat.
Everyone loved these, especially my husband, who is a huge fan of cheesecake and key lime. I love that they can be made ahead and pulled out of the freezer just before serving. And the individual serving sizes help with portion control too--at least in theory. You can use regular lime juice in this recipe, but I'd suggest adding more lime zest, since regular limes aren't as tart as key limes.
Who Dished It Up First
Adapted from Delish.
Nutrition information and Weight Watchers Points available at My Recipe Magic.