Mini Lime Cheesecakes

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READY IN: 1hr 5mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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.
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