Key Lime Cheese Ball Food

KEY LIME PIE BALLS

Steps:

• In a large bowl, beat the first 7 ingredients until blended. Shape into 1-in. balls. Roll cookie balls in confectioners' sugar. Refrigerate until firm, about 30 minutes., Store cookies between pieces of waxed paper in an airtight container in the refrigerator.

KEY LIME CHEESE BALL

Steps:

• 1. Be sure cream cheese is at room temperature. Combine all ingredients except graham cracker crumbs. Mix well to be sure sugar is dissolved. Superfine sugar dissolves faster but granulated sugar is fine to use. Place in refrigerator to chill for at least 2 hours.
• 2. Remove from refrigerator. Quickly roll into a firm ball and then roll ball in cracker crumbs. Refrigerate until ready to use. Serve with crackers, graham crackers, or shortbread cookies.
• 3. Makes 32 1 ounce servings.

KEY LIME CHEESE BALL

Steps:

• Using a mixer, mix all ingredients until well incorporated.
• Roll into a ball and refrigerate for 2 hours or until firmer.
• Roll ball into crumbs.
• Serve with a variety of vanilla wafers, gingersnaps, graham crackers or sticks, or shortbread cookies.

KEY LIME CHEESE BALL

Steps:

• Combine all ingredients in a mixing bowl until well combined.
• Form into a ball, wrap in plastic wrap and chill in the fridge for 2 hours until ball is solid.
• Remove cheese ball from the fridge and roll in the graham cracker crumbs.
• Serve with extra cinnamon graham crackers, baked croissants and pound cake.

DIET KEY LIME CHEESECAKE

Steps:

• Heat water in microwave.
• Stir Jello into water and set aside.
• In a mixing bowl, blend Splenda, cream cheese, and heavy cream until completely mixed.
• Add lime juice and dissolved Jello and mix well.
• Pour into empty pie pan (or prebaked crust) and chill 4 hours. Alternately, pour right into parfait glasses.
• This is nice with whipped cream.

KEY LIME CHEESECAKE POPS RECIPE BY TASTY

Steps:

• Make the crust: Crush the graham crackers by pulsing in a food processor, or place them in a large zip-top bag and use a rolling pin to crush into fine crumbs.
• Transfer the graham cracker crumbs to a medium bowl and add the shredded coconut. Mix to combine, then add the melted butter. Stir until the mixture has the texture of wet sand.
• Grease an 11-inch (28 cm) tart pan with nonstick spray. Pour the graham cracker mixture into the pan, then use a measuring cup to press the mixture around the pan in an even layer.
• Make the filling: In a large bowl, whip the cream cheese with an electric hand mixer or fork until smooth. Add the powdered sugar, lime zest, lime juice, vanilla, and heavy cream and continue to whip until stiff peaks form.
• Spread the filling over the crust, smoothing the top with a spatula, then freeze for 30 minutes.
• Remove the cheesecake from the freezer and unmold. Insert 8 popsicle sticks through the sides of the crust, spacing evenly.
• Decorate the top of the tart with whipped cream and key lime zest.
• Freeze for 4 hours.
• Cut the tart into 8 slices and serve.
• Enjoy!

EASY KEY LIME CHEESECAKE

Steps:

• Beat cream cheese, sugar, lime zest, lime juice, and vanilla with a mixer on medium until well blended.
• Add eggs; mix just until blended.
• Pour into crust.
• Bake at 350°F for 40 minutes or until center is almost set.
• Cool. Refrigerate 3 hours or overnight.
• Garnish with Cool Whip and lime slices.