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Mini Lime Cheesecakes

Mini Lime Cheesecakes are the perfect summer party dessert and great for make-ahead occasions! Each bite is rich, but not overtly decadent, and an individual cheesecake should satisfy the sweet tooth in us all.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 2 hours 43 minutes
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup low-fat graham cracker crumbs
  • 3 tablespoons unsalted butter melted
  • 3 8 ounce packages PHILADELPHIA 1/3 Less Fat Cream Cheese
  • 3/4 cup sugar
  • 1 tablespoon white whole wheat flour
  • 1 tablespoon lime zest
  • 1 tablespoon lime juice
  • 3 eggs

Method
 

  1. Preheat the oven to 325°F.
  2. Place paper liners in a 12 muffin cup pan.
  3. Combine the graham cracker crumbs and butter. Evenly distribute among the paper liners and press down, making a crust, with your fingers or the bottom of a skinny glass.
  4. Meanwhile, beat the cream cheese, sugar, flour, lime zest and juice together until combined.
  5. With your blender on low, beat in one egg at a time until just combined.
  6. Spoon the batter onto the crusts and bake for 25-30 minutes or until the middles are almost set.
  7. Allow the cheesecakes to cool completely at room temperature before chilling in the fridge for at least 2 hours.

Notes

You can substitute key limes in to make key lime cheesecakes.