Individual Lime Cheesecakes Food

INDIVIDUAL LIME CHEESECAKES

Steps:

• In a medium bowl, beat cream cheese and sugar with an electric mixer until creamy. Add lime curd; beat on low speed until just combined.
• Spoon mixture into tart shells. Place tart shells on a small baking sheet; place in freezer for 10 minutes.
• Top each cheesecake with whipped topping.

INDIVIDUAL MINI LIME CHEESECAKES

Steps:

• Line 12 muffin pans with baking liners.Place one vanilla in the bottom of each liner.
• Process the cottage cheese in a blender or food processor until smooth. Combine the cottage cheese with the Neufchatel in a medium bowl and beat at medium speed until creamy. Gradually add the sugar and mix well. Add the eggs,.
• lime rind, lime juice, and vanilla. Beat until smooth. Spoon the cheese mixture evenly over the vanilla wafers. Bake at 350F for 20 minutes or until the cheesecakes are almost set. (Do not over bake.) Let the cheesecakes cool completely on a wire rack. Remove from the pans and chill thoroughly. Spread the vanilla yogurt over the cheesecakes, and top each one with kiwifruit slices.

MINI LIME CHEESECAKES

Steps:

• Preheat oven to 350°F.
• In a medium bowl, combine gingersnap crumbs, brown sugar, and butter.
• Press in bottoms and up sides of a 12-cup miniature cheesecake pan.
• Bake for 10 minutes.
• Cook completely.
• In a medium bowl, combine milk and pudding mix.
• Beat at medium speed w/an electric mixer for 2 minutes, or until thickened.
• In a small bowl, combine cream cheese and confectioners' sugar.
• Beat at low speed w/an electric mixer until smooth.
• Beat in zest, juice, and vanilla.
• Add cream cheese mixture to pudding mixture, and beat at medium speed until smooth.
• Spoon mixture evenly into prepared crusts.
• Cover and freeze for at least 8 hours.
• Place cheesecakes in refrigerator 30 minutes before serving.

INDIVIDUAL LIME CHEESECAKES

Steps:

• In a medium mixing bowl, beat the cream cheese and sugar with an electric mixer until creamy. Beat in the lime curd on low speed until just combined.
• Spoon the mixture into the graham cracker crusts. Place on a small baking sheet in the freezer for 10 minutes. Serve with a dollop of whipped topping and 1/4 of a slice of lime that has been sprinkled with sugar.