^FOODLOGGER^ COOKING MINI KEY LIME CHEESECAKES

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:
  1. 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.
  2. Add the graham crackers to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl, add the melted butter and sugar, and mix until well combined. Evenly distribute the mixture between all 12 cavities in the mini cheesecake pan, making sure to press each one down firmly into an even layer. Bake at 325°F for 5 minutes, remove from the oven, and set aside to cool. Keep oven temperature at 325°F.

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