"They’re cute and little and they taste soooo good. Enjoy a lightened up version of a summer classic."
Mini Key Lime Cheesecake
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Prep time 9hrs 15mins
Cook time 25mins
Serves or Makes: 24
Recipe Card
Crust Ingredients
ingredients
- 1 package of 9 Graham Crackers
- 2 tablepoons packed Dark Brown Sugar
- 1 tablespoon melted Coconut Oil
- 1 teaspoon zested Key Lime (or Regular Lime)
- 1 teaspoon Vanilla Extract
- 1/2 tablespoon Water
Cheesecake Ingredients
ingredients
- 8 ounce brick 1/3 Less Fat Philadelphia Cream Cheese
- 1/4 cup 1/3 Less Fat Philadelphia Cream Cheese
- 1/3 cup 2% Fage Greek Yogurt
- 1 tablespoon Nellie & Joes Key Lime Juice
- 1 teaspoon Nellie & Joes Key Lime Juice
- 2 tablespoon Dark Brown Sugar
- 2 tablespoon Pure Cane Sugar
- 2 tablespoon Granulated Sugar
- 3/4 teaspoon zested Key Lime (or Regular Lime)
- 1 teaspoon Vanilla Extract
Crust Instructions
Method
Step 1
Add graham crackers to food processor and blend crackers until they are a fine consistency.
Step 2
Add to mixing bowl. Then add the rest of your crust ingredients to the same bowl.
Step 3
Mix with your hands, making sure all graham is mixed well and able to hold a form.
Step 4
Line 24 cup mini muffin pan with mini baking cups and spray with baking spray.
Step 5
Measure 1/2 tbsp + 1 tsp of graham crust per muffin tin and use a spoon or your fingers to pack the crust tightly into the bottom of each baking cup to form crust.
Step 6
Chill graham crust in fridge for 30 minutes.
Step 7
When you are done chilling your crust preheat your oven to 325*.
Step 8
Bake crust for 5 minutes.
Step 9
Once the crust is done baking let cool and make your cheesecake filling.
Cheesecake Instructions
Step 1
Use food processor to blend together all cheesecake ingredients until completely combined.
Step 2
Distribute evenly over 24 mini tins.
Step 3
Bake for 16 - 18 min.
Step 4
Let cool completely in pan, about 45 minutes.
Step 5
Wrap mini muffin pan with Saran Wrap and refrigerate for 8 hours to overnight.
Step 6
Remove from the fridge and allow them to sit for a few minutes (10-15) before eating.
Step 7
Eat them plain or serve with a dollop of whipped cream and some lime zest.
Step 8
Refrigerate leftovers in airtight container.