MINI KEY LIME CHEESECAKES
These Mini Key Lime Cheesecakes feature an easy homemade graham cracker crust topped with a smooth and creamy key lime cheesecake filling. The perfect dessert for any time of year!
INGREDIENTS
For the crust:
6 full-sheets (90 grams) graham crackers (or ¾ cup graham cracker crumbs)
3 tablespoons (45 grams) butter, melted
2 tablespoons (25 grams) granulated sugar
For the key lime cheesecake filling:
12 ounces brick-style cream cheese, softened to room temperature
¼ cup (60 grams) sour cream
½ cup (100 grams) granulated sugar
3 tablespoons (45 ml) key lime juice*
1 teaspoon key lime zest (or regular lime zest)
1 teaspoon vanilla extract
1 drop green food dye
1 large egg, room temperature
INSTRUCTIONS
- To make the crust:
- Preheat oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan well with nonstick cooking spray and set aside. You may also use a regular 12-count muffin pan, I suggest lining each cavity with cupcake liners for easier removal.
- .......................................
for full instruction please see: www.girlrecipesbook.com
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