It’s been a while since I’ve written a post. The warm spring days have been calling my name. My little guy has finally mastered riding a bike without training wheels which means we’ve been spending a lot of time at the bike path. Can we detour for a minute so I can tell you how out of shape I am?! I didn’t think I was because I still fit fine into all of my clothes, but huffing it up the hill we live on proved me oh-so wrong. It’s not even that big of an incline! After one of our long excursions I decided to fill my belly with some sweet calories. These lime cheesecake bites were A-DDICT-ING.
I’m not even kidding. Because they are so teeny tiny (aren’t mini’s just so cute?!) they are easy to indulge in. I was so happy my husband had a work party that I was able to send these cuties off to. Otherwise I would be struggling a little more on the bike next time we hop on. I managed to only eat one or two (ok, so five…) but wish I would have kept a few more around. The sweet cheesecake mixed with the tart lime was a dreamy combination. It reminds me how much I missed those spring flavors.
After a failed attempt at a how-to video, I decided I would just give you guys step by step photos. I do need to give a shout out to my hubs for creating the most amazing phone tripod of all time. One day I will actually use it for some usable footage!
Now, do you guys own a KitchenAid or other electric mixer? That’s going to be the key to getting your cream cheese whipped smooth enough to avoid chunks. However, towards the end we will have to switch things up to using some arm strength to fold in a few of the ingredients. Start with some cream cheese that is at room temperature. Place that along with some sugar into the bowl of a stand mixer and whip with the paddle attachment until it’s smooth and creamy.
Looking for more lime goodness? Try my Coconut Lime Cookies!
Next we are going to add some eggs, one at a time. I have a great video scheduled in the next few weeks that are going to talk about the importance of choosing quality dairy products. Off brands or older eggs will really affect the turnout of your cheesecake, so make sure you are using fresh great products.
Once that is smooth and fully combined you want to stir in some cornstarch…
… and some lime zest…
And some lime and lemon juice. I know what you are thinking… Lemon juice in a LIME cheesecake? I promise, it makes all of the difference. You get more of a citrus punch without losing the lemon side of flavors.
Set that aside and let’s move on to the crust. Pull out a mini cupcake pan and line it with some paper liners. Crush up some graham crackers until they are fine and stir in a little melted butter.
Scoop one heaping teaspoon of the mixture into each cup and gently press down. I actually just used the back of my measuring spoon.
Get the filling into each of the cups and pop them straight into the oven.
Because these are so small they are going to cook quick. Keep a close eye to make sure they don’t burn. Once you have them cooled you are going to want to top them with a little fresh whipped cream or cool whip. It helps cut back on the tartness a bit and adds a refreshing taste to the entire bite.
- 16 ounces cream cheese, soft (two bricks)
- 1/2 heaping cup sugar
- 2 large eggs
- 1-1/2 teaspoons cornstarch
- 1-1/2 teaspoons lime zest
- 1/3 cup lime and lemon juice, fill a measuring cup half with lemon and top off with lime until it reaches 1/3
- 3/4 cup crushed graham crackers
- 3 tablespoons melted butter
- whipped cream
- Preheat your oven to 325 degrees. Line two mini muffin pans with paper liners.
- Add the cream cheese and sugar to the bowl of an electric mixer and whip until smooth. Add the eggs, one at a time until incorporated. Stir in the cornstarch and lime zest.
- Gently fold in the lemon and lime juice with a spatula. Try not to mix too much.
- Stir together the graham crackers and butter. Place 1 heaping teaspoon of the mixture into each mini liner. Use the back of the teaspoon to push down lightly.
- Top each off with one to two tablespoons of batter or until it just almost reaches the edge.
- Bake for 15 minutes. Cool completely and top with whipped cream.