|Plain Cheesecake Minis with Fresh Raspberries|
Fast forward a month and I asked Ben what he wanted as his Father's Day desert. Without much thought he declared he wanted a key lime cheesecake. If you search the web for recipes, key lime cheesecake seems to involve separate layers of lime custard and cheesecake, not exactly what I had in mind. Remembering my success the previous month with the super friendly cheesecake minis, I decided that I would take those and infuse them with lime flavor through the use of fresh juice and zest.
Key Lime Cheesecake Minis
makes 12 cheesecake minis
12 vanilla wafer cookies
2 8oz pkgs. fat free cream cheese, softened
stevia equivalent to 1/2 cup sugar (if using packets, 12)
large pinch of salt
zest and juice of 3 limes
2 large eggs
12 tablespoons fat free Cool Whip
Preheat the oven to 350 degrees F. Cream the stevis, salt, lime zest and cream cheese with a mixer until well blended and fluffy. Introduce the eggs one at a time and mix until well incorporated; add the lime juice and stir to incorporate. Line a (1/2 cup-12 capacity or two 6 capacity) muffin tin with foil cupcake liners. Place a vanilla wafer cookie into the bottom of each cup.
|Naked (zested) limes ready to juice.|
|Limes after juicing. Make sure you get it all and don't worry about a bit of pulp.|
|So, so good...|
I was very pleased to find that even with the addition of the Cool Whip and lime juice, that these tallied in even LOWER than the plain minis, ay only 2 points each. I think we will be having these again (and again). The 'Nilla wafer cookies are evidently much friendlier than chocolate wafers or gingersnaps. Who knew?