Mini Key lime cheesecakes
Graham cracker crumbs
⅓ cup(s), (buy packaged crumbs or process 2 ½ graham cracker sheets)
1 tsp, melted
Low fat cream cheese
4 oz, at room temperature
Plain fat free Greek yogurt
6 Tbsp, at room temperature
Fresh lime juice
2½ tsp, from Key limes
2 tsp, from Key limes (plus extra for garnish)
Light whipped topping
- Preheat oven to 325°F. Line a regular-size muffin pan with 6 paper cupcake liners.
- 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.
- While crust bakes, beat together cream cheese, yogurt, sugar, egg, lime juice, and lime zest until smooth. Evenly pour mixture among prepared pan (about a rounded 1/4 cup in each); bake until set on top, about 20 minutes.
- Let cool completely (about 1 hour); garnish each cake with 1 Tbsp whipped topping and lime zest.
- Serving size: 1 cake