These wee-little key lime cheesecakes are perfect for a St. Patrick's Day treat.
They can be made ahead and pulled out of the freezer just before serving.
Makes 12 cupcake sized portions
3/4 cup graham cracker crumbs
3 tablespoons butter, or margarine, or coconut oil, melted
8 ounces cream cheese, softened- [I use Neufchatel or *Greek Cream cheese* [ have you tried Greek Cream cheese yet?! It's pure awesome!]
1 (14 oz.) can sweetened condensed milk
1/3 cup bottled key lime juice
1 teaspoon lime zest
1 8 oz container [lite] whipped topping *You can use whatever kind of whipped cream you prefer, but I actually prefer the kind from the can for topping, light taste, light on the fat count too*
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.
*You can use whatever kind of whipped cream you prefer, but I actually prefer the kind from the can for topping, light taste, light on the fat count too*
I found this recipe at : http://www.letsdishrecipes.com/
thank you Danelle