Individual Key Lime Cheesecakes
This EASY dessert is just the right size for that sweet little something after a hearty winter meal or to jazz up a tea table at an afternoon gathering of friends anytime of year. It is the nicest, most refreshing, summer treat you could serve yet makes an equally beautiful presentation on an Easter or Christmas table.
- ¾ Cup Key Lime juice, fresh squeezed*
- 1 can sweetened condensed milk
- 8 oz. whipped cream and refrigerate till added(whipped topping may be substituted) more for decoration
- 2 Tbsp. Confectioner’s sugar **
- 2 Tbsp. Key Lime zest (1 tsp. reserved)
- 8 oz. cream cheese, softened
- ½ stick butter, melted
- 6 whole honey graham crackers, turned into crumbs (= 1 full packet)
- Whip Cream to soft peaks, adding in 2 Tbsp. confectioners sugar as cream begins to thicken and 1 tsp. lime zest (Or thaw whipped topping)
- Crumble (process to coarse crumbs) graham crackers and mix with the butter, set aside.
- Line regular sized cupcake pans with individual cupcake liners***
- Cover bottoms of cups with the graham cracker crumbs and gently pack.
- Cream the cheese until smooth using a hand mixer
- Add sweetened condensed milk and mix to a smooth consistency.
- Add Key Lime juice and all but 1 tsp. Zest, and mix until silky smooth.
- Fold in whipped cream/(whipped topping) gently
- Place in freezer for 4 hours or until set. If desired, Peel off liners or ***Unmold carefully. Serve graham cracker side down. Or if desired, leave in paper liners.
- Serve with whipped/cream topping garnish and slice of Key Lime or Zest, if desired,
NOTES & TIPS
- * About a pound of key limes (or quality bottled Key lime juice)
- ** If whipped topping is used, omit confectioners sugar
- *** I use silicone cupcake liners if I plan to unmold, and do so as you would a gelatin dessert by submerging the bottom half of the mold into warm water for a few seconds, dry off the water and invert to unmold.
Yield: 12 Generous Servings
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