Raspberry Key Lime Cheesecake Bites

By MJH

Yields 24

Ingredients

• 2 cups crushed shortbread cookies (or graham crackers)
• 1/4 cup melted butter
• 1 teaspoon grated lime zest
• 3 (8 ounce) packages cream cheese, softened
• 3/4 cup white sugar
• 3 eggs, room temperature
• 3 teaspoons grated lime zest
• 1/3 cup key lime juice
• 1 teaspoon vanilla extract
• 3/4 cup seedless raspberry jam

Preparation

Step 1

Preheat oven to 350 degrees F.

Line cupcake pans with paper liners.

Combine cookies (or crackers), butter and lime zest in a bowl until evenly combined.

Press into bottom of cupcake liners.

Bake in preheated oven for 5 minutes, allow to cool.

In a large bowl, combine cream cheese and sugar.

Gradually stir in the eggs, key lime zest, key lime juice and vanilla extract.

Add 1 teaspoon of raspberry jam to each cupcake liner.

Pour the cream cheese mixture into the cupcake liners on top of the jam, filling almost to the top.

Bake in preheated oven for 15 - 20 minutes.

Allow to cool completely.

Chill in the fridge for 6-8 hours.