Frozen Lime Cheesecake Bites Food

FROZEN LIME CHEESECAKE

Steps:

• Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese and 1/2 cup sugar in large bowl with mixer until blended. Gradually add sherbet, mixing well after each addition. Pour over crust.
• Freeze 4 hours or until firm. Remove rim from pan. Garnish dessert with lime slices just before serving.

FROZEN CHEESECAKE BITES

Steps:

• Line the bottom of a 9-in. springform pan with parchment; coat paper and sides of pan with cooking spray. Set aside. In a large bowl, beat the cream cheese, 1 cup sugar, vanilla and salt until smooth. Add eggs; beat on low speed just until combined. Pour into prepared pan. , Place on a baking sheet. Bake at 325° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and freeze overnight. , Remove from the freezer and let stand for 30 minutes or until easy to handle. Meanwhile, in a small saucepan over low heat, melt chocolate with cream; stir until blended. Remove from the heat. Transfer to a large bowl; cover and refrigerate until mixture reaches spreading consistency, stirring occasionally. , In a small bowl, combine cracker crumbs and remaining sugar. Using a melon baller, scoop out 1-in. balls of cheesecake; place on parchment-lined baking sheets. Top each with a heaping teaspoonful of chocolate mixture. Sprinkle crumb mixture over half of the balls and toffee bits over the remaining balls. Cover and freeze for 2 hours or until firm.

LIME CHEESECAKE BITES

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.

CHEESECAKE BITES (HEALTHY + EASY!)

Steps:

• Preheat the oven to 350° F, and line a muffin tin with liners. Combine crushed graham crackers and melted butter in a small bowl.
• Tightly pack 1 tsp of the graham cracker mixture into the bottom of each muffin cup, and press down firmly (this will be the crust).
• Combine the ricotta cheese, cream cheese, sugar, orange zest, and egg in a food processor, and blend until smooth. (If you don't have a food processor, you can do this in a large mixing bowl with a hand mixer.)
• Put about 2 Tbsp of the cheesecake mixture in each muffin cup (it should fill the cupcake liners about halfway).
• Bake for 25 minutes, or until the center is almost set (you can put a toothpick in the center of one mini cheesecake and see if it comes out almost completely clean to test this).
• Cool to room temperature, about 30 minutes. Refrigerate at least 1 hour before serving.
• Garnish with fresh berries or your favorite toppings.