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Ingredients
- 1 3/4 gingersnap cookie crumbs
- 2 TB brown sugar, packed
- 1/4 cup unsalted butter, melted
- 1 1/2 cups cold milk
- 1 (3.4 oz) package, cheesecake flavored instant pudding mix
- 8 oz. cream cheese, softened
- 1/2 cup confectioners sugar
- 1 TB lime zest
- 1/4 cup fresh lime juice
- 1 tsp vanilla extract
Preparation
Step 1
Preheat oven to 350.
In a medium bown, combine, gingersnap crumbs, brown sugar, and butter. Press in bottom of mini muffin pan. Bake for 10 minutes. Cool completely.
In a medium bowl, combine milk and pudding mix. Beat at medium speed with mixer until thickened.
In a small bown, combine cream cheese and confectioners sugar. Beat at low speed. Beat in zest, juice and vanilla. Add cream cheese mixture to pudding mixture and beat until smooth.
Spoon mixture into crusts. Cover and freeze for about 8 hours. Place cheesecakes in refrigerator 30 minutes before serving.
Garnish with lime slices.