Mini Lime Cheesecakes
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Yields:
-
12 cheesecake mini's
- Serves:
- 12
ingredients
- 1 3⁄4 cups gingersnap crumbs
- 2 tablespoons firmly packed brown sugar
- 1⁄4 cup unsalted butter, melted
- 1 1⁄2 cups cold milk
- 1 (3 1/2 ounce) cheesecake flavor instant pudding and pie filling mix
- 1 (8 ounce) package cream cheese, softened
- 1⁄2 cup confectioners' sugar
- 1 tablespoon lime zest
- 1⁄4 cup fresh lime juice
- 1 teaspoon vanilla extract
directions
- Preheat oven to 350°F.
- In a medium bowl, combine gingersnap crumbs, brown sugar, and butter.
- Press in bottoms and up sides of a 12-cup miniature cheesecake pan.
- Bake for 10 minutes.
- Cook completely.
- In a medium bowl, combine milk and pudding mix.
- Beat at medium speed w/an electric mixer for 2 minutes, or until thickened.
- In a small bowl, combine cream cheese and confectioners' sugar.
- Beat at low speed w/an electric mixer until smooth.
- Beat in zest, juice, and vanilla.
- Add cream cheese mixture to pudding mixture, and beat at medium speed until smooth.
- Spoon mixture evenly into prepared crusts.
- Cover and freeze for at least 8 hours.
- Place cheesecakes in refrigerator 30 minutes before serving.
Questions & Replies
Got a question?
Share it with the community!