With the fresh, zingy flavour of lime and the smooth, creamy texture of cream cheese, nothing beats these individual key lime cheesecakes.
These cheesecakes are prepared as individual servings, making it easy for catering and to control portion sizes. They can also be made the day before for convenience.
We hope you enjoy these decadent little desserts!
INDIVIDUAL KEY LIME CHEESECAKES
1 packet Butternut Snap biscuits, crushed
¼ cup chopped pecans
4 tablespoons butter
1 cup whipping cream
250 grams cream cheese
1 tin condensed milk
¾ cup fresh lime juice
1 teaspoon vanilla essence
Lime zest, lime slices for garnishing
Extra whipped cream for garnishing
12 small jars or glasses for serving
Begin by crushing the biscuits to make the base for your cheesecakes. Add finely chopped pecans to the crushed biscuits and combine. Melt butter, pour it into the biscuit mixture and combine well. Spoon the mixture into individual glass jars, evenly distributing it across the servings. Place jars into the fridge.
Using an electric mixer, whip the cream and vanilla until stiff and set aside.
To make it easier to beat the cream cheese, remove it from the fridge about 30 minutes before use. Chop the cream cheese into small cubes and place in a bowl. Add the condensed milk to the cream cheese and slowly beat with electric mixer until smooth. Once combined, add the whipped cream to the cream cheese mixture and gently mix. Gradually add the fresh lime juice to the mixture. The cream cheese mixture should be thick and smooth.
Retrieve the glass jars from the fridge and evenly distribute the cream cheese mixture across each of the jars until they are filled. Return the cheesecakes to the fridge and allow them to set for 2-3 hours.
Before serving, garnish the cheesecakes as desired with lime slices, lime zest and extra whipped cream.
This recipe originally appeared in our article 3 simple recipes for summer entertaining at home.