Mini key lime cheesecakes
7
Points®
Temps total: 1 h 45 min • Préparation: 20 min • Cuisson: 25 min • Portions: 6 • Difficulté: Facile
Ingrédients
Graham cracker crumbs
⅓ cup(s), (buy packaged crumbs or process 2 ½ graham cracker sheets)
Unsalted butter
1 tsp(s), melted
Table salt
1 pinch(es)
Light cream cheese
4 oz, at room temperature
Plain fat free Greek yogurt
6 tbsp(s), at room temperature
Turbinado sugar
⅓ cup(s)
Raw egg
1 large
Fresh lime juice
2½ tsp(s), from Key limes
Lite whipped topping
6 tbsp(s)
Instructions
1
Preheat oven to 325°F (163°C) degrees. Line a regular-size muffin pan with 6 paper cupcake liners.
2
In a small bowl, combine graham cracker crumbs, melted butter and salt. Evenly divide crumb mixture into bottom of cupcake liners (about 1 Tbsp in each); press down lightly with the back of a spoon to flatten. Bake 5 minutes.
3
While crust bakes, beat together cream cheese, yogourt, sugar, egg, lime juice and lime zest until smooth. Evenly pour mixture among prepared pan (about a rounded 1/4 c in each); bake until set on top, about 20 minutes.
4
Let cool completely (about 1 hour); garnish each cake with 1 Tbsp whipped topping and lime zest.
5
Serving size: 1 cake
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