Lime Cheesecake Bites Recipes

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LIME CHEESECAKE BITES



Lime Cheesecake Bites image

I couldn't find any lime pie recipes with cream cheese, so I decided to create one. If you like light and fluffy tiny desserts, and dislike graham cracker crumb crusts, you'll love these! I used mini muffin pans, but I think this would be equally as good in a regular cheesecake pan.

Provided by Beatrice Jones

Categories     Desserts     Cakes     Cheesecake Recipes

Time 1h25m

Yield 24

Number Of Ingredients 11

cooking spray
½ cup butter
½ (16 ounce) package vanilla wafer crumbs
½ cup white sugar
¼ teaspoon butter flavoring
2 (8 ounce) packages cream cheese
1 (14 ounce) can sweetened condensed milk
4 large eggs, separated
3 large limes
¼ cup white sugar
¼ teaspoon cream of tartar

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin with cooking spray.
  • Melt butter in a saucepan over medium-low heat, about 3 minutes.
  • Place vanilla wafers in a food processor; blend until crumbly but not powdery. Pour into a bowl; add the melted butter, 1/2 cup sugar, and butter flavoring. Mix with a fork; let set until crumbs soften, about 2 minutes. Tightly pack pinches of the crumb mixture over the bottoms of the muffin cups.
  • Bake in the preheated oven until starting to brown, about 4 minutes. Reduce oven temperature to 325 degrees F (163 degrees C). Let crusts cool.
  • Mix cream cheese, condensed milk, and egg yolks together in a bowl using a fork until smooth. Let set, about 1 minute. Juice 2 limes into the mixture. Peel the green rind off the third lime; zest the white rind into the mixture. Juice the lime into the mixture. Mix until smooth.
  • Whip the egg whites in a bowl using clean beaters until foamy. Gradually add 1/4 cup sugar and cream of tartar, continuing to beat until stiff peaks form. Fold cream cheese-lime mixture into the whipped egg whites gently with a flat spatula until thoroughly blended. Spoon into the crusts; fill muffin cups to the rim.
  • Bake in the hot oven until edges start to brown, 13 to 14 minutes. Let cool, at least 15 minutes.

Nutrition Facts : Calories 236 calories, Carbohydrate 23.8 g, Cholesterol 67.3 mg, Fat 14.4 g, Fiber 0.6 g, Protein 4.3 g, SaturatedFat 8.1 g, Sodium 143.7 mg, Sugar 15.5 g

INDIVIDUAL LIME CHEESECAKES



Individual Lime Cheesecakes image

Provided by Sandra Lee

Categories     dessert

Time 20m

Yield 6 servings

Number Of Ingredients 6

1 block (8 ounces) cream cheese (recommended: Philadelphia), softened
1/2 cup sugar
3 tablespoons lime curd (recommended: Dickensons)
6 mini graham cracker crusts (recommended: Keebler)
Whipped topping (recommended: Cool Whip)
Sugared lime slices, for garnish

Steps:

  • In a medium mixing bowl, beat the cream cheese and sugar with an electric mixer until creamy. Beat in the lime curd on low speed until just combined.
  • Spoon the mixture into the graham cracker crusts. Place on a small baking sheet in the freezer for 10 minutes. Serve with a dollop of whipped topping and 1/4 of a slice of lime that has been sprinkled with sugar.

NO-BAKE KEY LIME CHEESECAKE



No-Bake Key Lime Cheesecake image

This easy mousse-like treat blends the tartness of Key lime pie with the richness of cheesecake. Its graham-cracker crust sets in the freezer rather than the oven, and the traditional whipped-cream topping is folded right into the filling, along with fresh citrus juice and zest, cream cheese, and sweetened condensed milk. Chill it overnight, and wake up to a world of bliss.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 35m

Yield Makes one 9-inch cake

Number Of Ingredients 9

1 cup finely ground graham crackers (from 9 crackers)
3 tablespoons sugar
1/2 teaspoon kosher salt
5 tablespoons unsalted butter, melted and cooled
2 packages (8 ounces each) cream cheese, room temperature
1 can (14 ounces) sweetened condensed milk
1/3 cup fresh Key lime juice, plus 2 teaspoons grated zest (from 16 limes), and thinly sliced lime rounds for serving
1/2 teaspoon pure vanilla extract
1/2 cup cold heavy cream

Steps:

  • Whisk together cracker crumbs, sugar, and salt. Stir in butter until mixture resembles wet sand and holds together when squeezed. Press evenly into the bottom of a 9-inch springform pan. Freeze until firm, 15 minutes.
  • Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and condensed milk on medium-high speed until fluffy, about 5 minutes. Add lime juice, zest, and vanilla. Beat 1 minute more.
  • In a separate bowl, whip cream to stiff peaks. Gently fold into cream-cheese mixture. Pour over chilled crust; smooth top with an offset spatula. Cover with plastic and refrigerate at least 12 hours and up to 3 days.
  • Run a knife along cake's edge before releasing sides of pan, then under bottom to loosen. Serve, garnished with lime rounds.

KEY LIME CHEESECAKE I



Key Lime Cheesecake I image

My favorite dessert to make has to be cheesecakes. This is just one of many that gets a lot of requests. It is sweet and tangy just like its more familiar cousin, the pie. I usually serve it with whipped cream and lime slices. Enjoy!

Provided by BLUEKAT76

Categories     Desserts     Cakes     Cheesecake Recipes

Yield 12

Number Of Ingredients 8

1 ½ cups graham cracker crumbs
6 tablespoons butter, melted
24 ounces cream cheese, softened
1 cup white sugar
1 tablespoon cornstarch
3 eggs
1 tablespoon grated lime zest
⅔ cup key lime juice

Steps:

  • Combine cookie or graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Refrigerate.
  • In a large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not over beat, or cake will crack during baking. Pour batter into prepared crust.
  • Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.
  • Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days.

Nutrition Facts : Calories 381.9 calories, Carbohydrate 28.2 g, Cholesterol 124.1 mg, Fat 27.8 g, Fiber 0.4 g, Protein 6.7 g, SaturatedFat 16.7 g, Sodium 290.1 mg, Sugar 20.4 g

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