To make the crust, in a small mixing bowl, stir together the crumbs, sugar and melted butter, then press the mixture firmly into the bottom of each mold. Bake until the tops are lightly brown, about 20 minutes. In a small bowl, mix together graham cracker crumbs and butter until the crumbs are evenly coated. Chill for at least 1 hour before drizzling over the cheesecake and serving. 16 ounces cream cheese (454g), softened to room temperature If you don't have cornstarch, substitute 2 tablespoons all-purpose flour for the 1 tablespoon cornstarch. Add key lime juice with mixer on low. Pour the filling into each muffin tin cup. The centers of the cheesecakes will start to firm and the tops of the cheesecakes will start to crack. Add the eggs 1 at a time, beating well after each addition. And watch videos demonstrating recipe prep and cooking techniques. All rights reserved. Nonstick cooking spray, for spraying the molds, 4 tablespoons (1/2 stick) salted butter, melted, Two 8-ounce packages cream cheese, softened, 1/4 cup Key lime juice (from about 13 small Key limes or 2 large regular limes). , Click Here For Full Nutrition, Exchanges, and My Plate Info, Sign up for the Recipe of the Day Newsletter Privacy Policy, Mini Key Lime Cheesecake with Raspberry Sauce, Pumpkin Cheesecake Pie with Graham Cracker and Pecan Crust. Beat in eggs one at a time, blending just until smooth. If using fresh raspberries for the sauce, add 2 tablespoons water for smoother blending. Set aside. Key Lime Cheesecake I Rating: Unrated 349 ... All the greatness of the original versions, but MINI! For the crust: Preheat the oven to 300 degrees F. Spray the bottoms of 24 cupcake-size silicon molds with cooking spray (or two 12-cup muffin pans) and place them on a baking sheet. You can get key lime juice from your local grocery; it's great in a pinch if you don't have time to squeeze the limes. Preheat oven to 325 degrees. Pour the filling into the prepared crusts. By Lisawas. 12 ounces Full-Fat Cream Cheese, very soft (use brick-style cream cheese for best results) Add the sugar, lime zest, lime juice, cornstarch and vanilla and beat until smooth. Before serving, top with whipped cream and lime slices (optional). All rights reserved. Let cool, then cover and refrigerate for at least 2 hours before serving. large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. Press down gently to even. © 2020 Discovery or its subsidiaries and affiliates. Place muffin liners in 18 regular size muffin tins. No need for a traditional water bath or for the lengthy cooling time. mix of low-fat cream cheese and a little Greek yogurt to create the cheesecake, which is flavored with both lime zest and juice. Mini Cheesecakes III Rating: Unrated 460 This is a delicious recipe that is perfect for an on-the-go snack. Place a spoonful of mixture into the bottom of each muffin tin liner. Put about 1 Tbls of crumbs into the … Refrigerate for an hour before serving. Combine graham cracker crumbs, butter and sugar together. Get Mini Key Lime Cheesecake with Raspberry Sauce Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. In a large mixing bowl, beat together filling ingredients until smooth. Provided courtesy of Trisha Yearwood. For the filling: Using an electric mixer, beat the cream cheese and sour cream until smooth and creamy. Bake for 20-23 minutes, until the cheesecakes start to puff up. In the bowl of an electric mixer fitted with the whisk attachment, whip the cream and vanilla until it … Pour the filling into each muffin … It’s poured on a homemade graham cracker crust before going into the oven In a large mixing bowl, beat together filling ingredients until smooth. Finish mixing by hand Remove from the oven and let cool. For the sauce: Meanwhile, to make the sauce, process the raspberries, sugar and lime zest in a food processor or blender until smooth. Adapted from "Trisha's Table: My Feel-Good Favorites for a Balanced Life" by Trisha Yearwood © Clarkson Potter 2015. They lack the moisture of frozen raspberries.

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