They like key lime pie. They like cheesecake. With these mini muffin-size desserts, you can treat your guests to two favorites in one.
What You Need
Original recipe yields 12 servings
1 cup graham cracker crumbs
3/4 cup plus 3 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 Tbsp. flour
1 tsp. key lime zest
1 Tbsp. key lime juice
3 egg s
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Let's Make It
Heat oven to 325°F.
Mix graham crumbs, 3 Tbsp. sugar and butter until blended; press onto bottoms of 12 paper-lined muffin cups.
Beat cream cheese, remaining sugar, flour, lime zest and juice with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
Prepare using regular lime zest and juice.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 14g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.