Description
They make perfect little cakes. They look fresh from a bakery. Everyone loves them. I also make this using two mini-cheesecake pans.
Ingredients
- 2 cups crushed shortbread cookies
- ¼ cup melted butter
- 1 teaspoon grated lime zest
- 3 (8 ounce) packages cream cheese, softened
- ¾ cup white sugar
- 3 eggs, room temperature
- 3 teaspoons grated key lime zest
- ⅓ cup key lime juice
- 1 teaspoon vanilla extract
- ¾ cup seedless black raspberry preserves
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 mini muffin pans and line with fancy paper liners.
- Combine the cookies
- butter
- and lime zest in a bowl until evenly moistened; press into the bottom of the prepared pans. I find a shot glass works wonderfully for this.
- Bake in the preheated oven 5 minutes; allow to cool.
- In a large bowl
- stir together the cream cheese and sugar. Gradually stir in the eggs
- key lime zest
- key lime juice
- and vanilla extract. Pour the mixture into the prepared cups
- filling almost to the top. Spoon a drop of preserves on top of each one. Swirl preserves into the cream cheese mixture with a toothpick.
- Bake in preheated oven 13 to 15 minutes. Allow to cool completely before removing from pans
- 6 to 8 hours.
Prep Time: 40 mins
Cook Time: 20 mins
Total Time: 7 hrs
Servings: 24