Key Lime Cheesecakes With Raspberry Swirls Recipes

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MINI KEY LIME CHEESECAKE WITH RASPBERRY SAUCE



Mini Key Lime Cheesecake with Raspberry Sauce image

Provided by Trisha Yearwood

Categories     dessert

Time 4h25m

Yield 24 servings

Number Of Ingredients 15

Nonstick cooking spray, for spraying the molds
3/4 cup fine graham cracker crumbs
1/4 cup sugar
4 tablespoons (1/2 stick) salted butter, melted
Two 8-ounce packages cream cheese, softened
1/2 cup sour cream
2 large eggs, at room temperature
3/4 cup sugar
2 teaspoons freshly grated lime zest
1/4 cup Key lime juice (from about 13 small Key limes or 2 large regular limes)
1 heaping tablespoon cornstarch
1 teaspoon vanilla extract
3/4 cup thawed frozen raspberries
2 tablespoons sugar
1/2 teaspoon freshly grated lime zest

Steps:

  • For the crust: Preheat the oven to 300 degrees F. Spray the bottoms of 24 cupcake-size silicon molds with cooking spray (or two 12-cup muffin pans) and place them on a baking sheet.
  • To make the crust, in a small mixing bowl, stir together the crumbs, sugar and melted butter, then press the mixture firmly into the bottom of each mold. Set aside.
  • For the filling: Using an electric mixer, beat the cream cheese and sour cream until smooth and creamy. Add the eggs 1 at a time, beating well after each addition. Add the sugar, lime zest, lime juice, cornstarch and vanilla and beat until smooth.
  • Pour the filling into the prepared crusts. Bake until the tops are lightly brown, about 20 minutes. Let cool, then cover and refrigerate for at least 2 hours before serving.
  • For the sauce: Meanwhile, to make the sauce, process the raspberries, sugar and lime zest in a food processor or blender until smooth. Chill for at least 1 hour before drizzling over the cheesecake and serving.

KEY LIME CHEESECAKES WITH RASPBERRY SWIRLS



Key Lime Cheesecakes with Raspberry Swirls image

They make perfect little cakes. They look fresh from a bakery. Everyone loves them. I also make this using two mini-cheesecake pans.

Provided by Jessica

Categories     Desserts     Cakes     Cheesecake Recipes

Time 7h

Yield 24

Number Of Ingredients 10

2 cups crushed shortbread cookies
¼ cup melted butter
1 teaspoon grated lime zest
3 (8 ounce) packages cream cheese, softened
¾ cup white sugar
3 eggs, room temperature
3 teaspoons grated key lime zest
⅓ cup key lime juice
1 teaspoon vanilla extract
¾ cup seedless black raspberry preserves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 mini muffin pans and line with fancy paper liners.
  • Combine the cookies, butter, and lime zest in a bowl until evenly moistened; press into the bottom of the prepared pans. I find a shot glass works wonderfully for this.
  • Bake in the preheated oven 5 minutes; allow to cool.
  • In a large bowl, stir together the cream cheese and sugar. Gradually stir in the eggs, key lime zest, key lime juice, and vanilla extract. Pour the mixture into the prepared cups, filling almost to the top. Spoon a drop of preserves on top of each one. Swirl preserves into the cream cheese mixture with a toothpick.
  • Bake in preheated oven 13 to 15 minutes. Allow to cool completely before removing from pans, 6 to 8 hours.

Nutrition Facts : Calories 270.7 calories, Carbohydrate 26.5 g, Cholesterol 62.9 mg, Fat 16.9 g, Fiber 0.4 g, Protein 4.1 g, SaturatedFat 8.7 g, Sodium 191.4 mg, Sugar 15.6 g

KEY LIME CHEESECAKE WITH RASPBERRY SAUCE



Key Lime Cheesecake with Raspberry Sauce image

This creamy dessert balances tart Key limes with sweet frozen raspberries. Shortbread cookie crumbs make an ultra-rich crust.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 8h15m

Yield 16

Number Of Ingredients 10

1 cup shortbread cookie crumbs (15 cookies) or vanilla wafer crumbs (25 wafers)
2 tablespoons butter or margarine, melted
3 packages (8 oz) cream cheese, softened
1 cup sugar
3 eggs
1 tablespoon grated lime peel (about 2 limes)
1/4 cup Key lime juice
1 box (10 oz) frozen raspberries in light syrup, thawed
1 tablespoon cornstarch
1/3 cup red currant jelly

Steps:

  • Heat oven to 325°F. In medium bowl, mix crust ingredients. Press in bottom of ungreased 9-inch springform pan. Refrigerate.
  • In large bowl, beat cream cheese until smooth. Gradually beat in sugar. At low speed of electric mixer, beat in eggs 1 at a time, blending just until smooth. Add remaining filling ingredients; beat until smooth. Pour into crust-lined pan.
  • Bake 55 to 65 minutes or until set. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Turn oven off; let cheesecake stand in oven 30 minutes with door open at least 4 inches. Remove from oven; let stand 10 minutes. Remove side of pan; cool to room temperature on cooling rack. Cover and refrigerate overnight or up to 2 days.
  • To make sauce, drain raspberries, reserving syrup. Add water to syrup to make 3/4 cup. In 1-quart saucepan, mix syrup mixture and cornstarch. Add jelly; cook and stir over medium heat until thickened and clear. Stir in raspberries. Refrigerate until cold. Serve cheesecake with sauce. Cover and refrigerate any remaining cheesecake and sauce.

Nutrition Facts : Calories 320, Carbohydrate 30 g, Cholesterol 95 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 24 g, TransFat 1 g

KEY LIME CHEESECAKES WITH RASPBERRY SWIRLS



Key Lime Cheesecakes with Raspberry Swirls image

They make perfect little cakes. They look fresh from a bakery. Everyone loves them. I also make this using two mini-cheesecake pans.

Provided by Jessica

Categories     Cheesecake

Time 7h

Yield 24

Number Of Ingredients 10

2 cups crushed shortbread cookies
¼ cup melted butter
1 teaspoon grated lime zest
3 (8 ounce) packages cream cheese, softened
¾ cup white sugar
3 eggs, room temperature
3 teaspoons grated key lime zest
⅓ cup key lime juice
1 teaspoon vanilla extract
¾ cup seedless black raspberry preserves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 mini muffin pans and line with fancy paper liners.
  • Combine the cookies, butter, and lime zest in a bowl until evenly moistened; press into the bottom of the prepared pans. I find a shot glass works wonderfully for this.
  • Bake in the preheated oven 5 minutes; allow to cool.
  • In a large bowl, stir together the cream cheese and sugar. Gradually stir in the eggs, key lime zest, key lime juice, and vanilla extract. Pour the mixture into the prepared cups, filling almost to the top. Spoon a drop of preserves on top of each one. Swirl preserves into the cream cheese mixture with a toothpick.
  • Bake in preheated oven 13 to 15 minutes. Allow to cool completely before removing from pans, 6 to 8 hours.

Nutrition Facts : Calories 270.7 calories, Carbohydrate 26.5 g, Cholesterol 62.9 mg, Fat 16.9 g, Fiber 0.4 g, Protein 4.1 g, SaturatedFat 8.7 g, Sodium 191.4 mg, Sugar 15.6 g

VEGAN CHEESECAKE (RASPBERRY SWIRL AND KEY LIME)



Vegan Cheesecake (Raspberry Swirl and Key Lime) image

This is a basic vegan cheesecake which can be made plain or modified into a key lime and raspberry swirl variety. Very tasty. Even non-vegans can't tell the difference.

Provided by lemurgirl

Categories     Cheesecake

Time 1h5m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 13

1 1/2 cups graham cracker crumbs (about 6 graham crackers)
4 tablespoons vegan margarine (I use Smartbalance)
2 tablespoons sugar
2 (8 ounce) packages vegan cream cheese (I use Toffuti)
4 tablespoons lemon juice
2/3 cup sugar
1 tablespoon extra firm tofu or 2 -3 tablespoons fruit pectin
3/4 cup sugar (increase from 2/3 Cup)
3/4 cup fresh key lime juice
1 teaspoon vanilla
1 1/2 cups frozen raspberries
2 tablespoons lemon juice
1/3 cup sugar

Steps:

  • Preheat oven to 350°F.
  • Crust:.
  • Combine cracker crumbs and sugar with melted margarine in a small bowl. Press mixture into a spring form cheesecake pan. (or other pan of choice.) Bake at 350°F for about 8-10 minutes. Remove from oven.
  • Filling:.
  • Combine all filling ingredients into blender or food processor. If you are not using the tofu, you can hand mix it, but with tofu it is necessary blend it really well or you will get lumps. If you use the pectin, make sure the pectin is properly dissolved and mixed well. (I usually add the pectin to the lemon juice and mix before adding the other ingredients).
  • Pour mixture into prepared crust and bake for about 45 minutes at 350°F Check often. Cake is done when it begins to pull away from the sides and appears to be set in the middle. (Some people wait for a slightly brown top, but I find that if cooked too long it starts to bubble and crack).
  • Chill for about 3 hours or overnight.
  • For raspberry swirl:.
  • Thaw raspberries. Press through a sieve to remove seeds (optional). Combine lemon juice, pectin and raspberries an stir thoroughly.
  • Drop blobs of raspberry mixture onto surface of uncooked cheesecake. Stir in decorative swirls with a butter knife or chopstick. Bake as above. Be careful not to let the top bubble or crack too much or your design will be ruined.
  • Happy baking. :).

Nutrition Facts : Calories 205.3, Fat 1.2, SaturatedFat 0.2, Sodium 64.4, Carbohydrate 49.5, Fiber 1.8, Sugar 41.8, Protein 1.1

KEY LIME CHEESECAKES WITH RASPBERRY SWIRLS



Key Lime Cheesecakes with Raspberry Swirls image

They make perfect little cakes. They look fresh from a bakery. Everyone loves them. I also make this using two mini-cheesecake pans.

Provided by Jessica

Categories     Cheesecake

Time 7h

Yield 24

Number Of Ingredients 10

2 cups crushed shortbread cookies
¼ cup melted butter
1 teaspoon grated lime zest
3 (8 ounce) packages cream cheese, softened
¾ cup white sugar
3 eggs, room temperature
3 teaspoons grated key lime zest
⅓ cup key lime juice
1 teaspoon vanilla extract
¾ cup seedless black raspberry preserves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 mini muffin pans and line with fancy paper liners.
  • Combine the cookies, butter, and lime zest in a bowl until evenly moistened; press into the bottom of the prepared pans. I find a shot glass works wonderfully for this.
  • Bake in the preheated oven 5 minutes; allow to cool.
  • In a large bowl, stir together the cream cheese and sugar. Gradually stir in the eggs, key lime zest, key lime juice, and vanilla extract. Pour the mixture into the prepared cups, filling almost to the top. Spoon a drop of preserves on top of each one. Swirl preserves into the cream cheese mixture with a toothpick.
  • Bake in preheated oven 13 to 15 minutes. Allow to cool completely before removing from pans, 6 to 8 hours.

Nutrition Facts : Calories 270.7 calories, Carbohydrate 26.5 g, Cholesterol 62.9 mg, Fat 16.9 g, Fiber 0.4 g, Protein 4.1 g, SaturatedFat 8.7 g, Sodium 191.4 mg, Sugar 15.6 g

KEY LIME CHEESECAKES WITH RASPBERRY SWIRLS



Key Lime Cheesecakes with Raspberry Swirls image

They make perfect little cakes. They look fresh from a bakery. Everyone loves them. I also make this using two mini-cheesecake pans.

Provided by Jessica

Categories     Cheesecake

Time 7h

Yield 24

Number Of Ingredients 10

2 cups crushed shortbread cookies
¼ cup melted butter
1 teaspoon grated lime zest
3 (8 ounce) packages cream cheese, softened
¾ cup white sugar
3 eggs, room temperature
3 teaspoons grated key lime zest
⅓ cup key lime juice
1 teaspoon vanilla extract
¾ cup seedless black raspberry preserves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 mini muffin pans and line with fancy paper liners.
  • Combine the cookies, butter, and lime zest in a bowl until evenly moistened; press into the bottom of the prepared pans. I find a shot glass works wonderfully for this.
  • Bake in the preheated oven 5 minutes; allow to cool.
  • In a large bowl, stir together the cream cheese and sugar. Gradually stir in the eggs, key lime zest, key lime juice, and vanilla extract. Pour the mixture into the prepared cups, filling almost to the top. Spoon a drop of preserves on top of each one. Swirl preserves into the cream cheese mixture with a toothpick.
  • Bake in preheated oven 13 to 15 minutes. Allow to cool completely before removing from pans, 6 to 8 hours.

Nutrition Facts : Calories 270.7 calories, Carbohydrate 26.5 g, Cholesterol 62.9 mg, Fat 16.9 g, Fiber 0.4 g, Protein 4.1 g, SaturatedFat 8.7 g, Sodium 191.4 mg, Sugar 15.6 g

KEY LIME CHEESECAKES WITH RASPBERRY SWIRLS



Key Lime Cheesecakes with Raspberry Swirls image

They make perfect little cakes. They look fresh from a bakery. Everyone loves them. I also make this using two mini-cheesecake pans.

Provided by Jessica

Categories     Cheesecake

Time 7h

Yield 24

Number Of Ingredients 10

2 cups crushed shortbread cookies
¼ cup melted butter
1 teaspoon grated lime zest
3 (8 ounce) packages cream cheese, softened
¾ cup white sugar
3 eggs, room temperature
3 teaspoons grated key lime zest
⅓ cup key lime juice
1 teaspoon vanilla extract
¾ cup seedless black raspberry preserves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 mini muffin pans and line with fancy paper liners.
  • Combine the cookies, butter, and lime zest in a bowl until evenly moistened; press into the bottom of the prepared pans. I find a shot glass works wonderfully for this.
  • Bake in the preheated oven 5 minutes; allow to cool.
  • In a large bowl, stir together the cream cheese and sugar. Gradually stir in the eggs, key lime zest, key lime juice, and vanilla extract. Pour the mixture into the prepared cups, filling almost to the top. Spoon a drop of preserves on top of each one. Swirl preserves into the cream cheese mixture with a toothpick.
  • Bake in preheated oven 13 to 15 minutes. Allow to cool completely before removing from pans, 6 to 8 hours.

Nutrition Facts : Calories 270.7 calories, Carbohydrate 26.5 g, Cholesterol 62.9 mg, Fat 16.9 g, Fiber 0.4 g, Protein 4.1 g, SaturatedFat 8.7 g, Sodium 191.4 mg, Sugar 15.6 g

KEY LIME CHEESECAKES WITH RASPBERRY SWIRLS



Key Lime Cheesecakes with Raspberry Swirls image

They make perfect little cakes. They look fresh from a bakery. Everyone loves them. I also make this using two mini-cheesecake pans.

Provided by Jessica

Categories     Cheesecake

Time 7h

Yield 24

Number Of Ingredients 10

2 cups crushed shortbread cookies
¼ cup melted butter
1 teaspoon grated lime zest
3 (8 ounce) packages cream cheese, softened
¾ cup white sugar
3 eggs, room temperature
3 teaspoons grated key lime zest
⅓ cup key lime juice
1 teaspoon vanilla extract
¾ cup seedless black raspberry preserves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 mini muffin pans and line with fancy paper liners.
  • Combine the cookies, butter, and lime zest in a bowl until evenly moistened; press into the bottom of the prepared pans. I find a shot glass works wonderfully for this.
  • Bake in the preheated oven 5 minutes; allow to cool.
  • In a large bowl, stir together the cream cheese and sugar. Gradually stir in the eggs, key lime zest, key lime juice, and vanilla extract. Pour the mixture into the prepared cups, filling almost to the top. Spoon a drop of preserves on top of each one. Swirl preserves into the cream cheese mixture with a toothpick.
  • Bake in preheated oven 13 to 15 minutes. Allow to cool completely before removing from pans, 6 to 8 hours.

Nutrition Facts : Calories 270.7 calories, Carbohydrate 26.5 g, Cholesterol 62.9 mg, Fat 16.9 g, Fiber 0.4 g, Protein 4.1 g, SaturatedFat 8.7 g, Sodium 191.4 mg, Sugar 15.6 g

KEY LIME CHEESECAKES WITH RASPBERRY SWIRLS



Key Lime Cheesecakes with Raspberry Swirls image

They make perfect little cakes. They look fresh from a bakery. Everyone loves them. I also make this using two mini-cheesecake pans.

Provided by Jessica

Categories     Cheesecake

Time 7h

Yield 24

Number Of Ingredients 10

2 cups crushed shortbread cookies
¼ cup melted butter
1 teaspoon grated lime zest
3 (8 ounce) packages cream cheese, softened
¾ cup white sugar
3 eggs, room temperature
3 teaspoons grated key lime zest
⅓ cup key lime juice
1 teaspoon vanilla extract
¾ cup seedless black raspberry preserves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 mini muffin pans and line with fancy paper liners.
  • Combine the cookies, butter, and lime zest in a bowl until evenly moistened; press into the bottom of the prepared pans. I find a shot glass works wonderfully for this.
  • Bake in the preheated oven 5 minutes; allow to cool.
  • In a large bowl, stir together the cream cheese and sugar. Gradually stir in the eggs, key lime zest, key lime juice, and vanilla extract. Pour the mixture into the prepared cups, filling almost to the top. Spoon a drop of preserves on top of each one. Swirl preserves into the cream cheese mixture with a toothpick.
  • Bake in preheated oven 13 to 15 minutes. Allow to cool completely before removing from pans, 6 to 8 hours.

Nutrition Facts : Calories 270.7 calories, Carbohydrate 26.5 g, Cholesterol 62.9 mg, Fat 16.9 g, Fiber 0.4 g, Protein 4.1 g, SaturatedFat 8.7 g, Sodium 191.4 mg, Sugar 15.6 g

KEY LIME CHEESECAKES WITH RASPBERRY SWIRLS



Key Lime Cheesecakes with Raspberry Swirls image

They make perfect little cakes. They look fresh from a bakery. Everyone loves them. I also make this using two mini-cheesecake pans.

Provided by Jessica

Categories     Cheesecake

Time 7h

Yield 24

Number Of Ingredients 10

2 cups crushed shortbread cookies
¼ cup melted butter
1 teaspoon grated lime zest
3 (8 ounce) packages cream cheese, softened
¾ cup white sugar
3 eggs, room temperature
3 teaspoons grated key lime zest
⅓ cup key lime juice
1 teaspoon vanilla extract
¾ cup seedless black raspberry preserves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 mini muffin pans and line with fancy paper liners.
  • Combine the cookies, butter, and lime zest in a bowl until evenly moistened; press into the bottom of the prepared pans. I find a shot glass works wonderfully for this.
  • Bake in the preheated oven 5 minutes; allow to cool.
  • In a large bowl, stir together the cream cheese and sugar. Gradually stir in the eggs, key lime zest, key lime juice, and vanilla extract. Pour the mixture into the prepared cups, filling almost to the top. Spoon a drop of preserves on top of each one. Swirl preserves into the cream cheese mixture with a toothpick.
  • Bake in preheated oven 13 to 15 minutes. Allow to cool completely before removing from pans, 6 to 8 hours.

Nutrition Facts : Calories 270.7 calories, Carbohydrate 26.5 g, Cholesterol 62.9 mg, Fat 16.9 g, Fiber 0.4 g, Protein 4.1 g, SaturatedFat 8.7 g, Sodium 191.4 mg, Sugar 15.6 g

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