Mini Lime Cheesecakes

By á-48271

Makes about 1 dozen

Ingredients

• 1 3/4 cups gingersnap cookie crumbs
• 2 Tbsp firmly packed brown sugar
• 1/4 cup unsalted butter. Melted
• 1 1/2 cups cold milk
• 1 (3.4 oz ) pkg cheesecake-flavored instant pudding and pie filling mix
• 1 (8oz) pkg cream cheese, softened
• 1/2 cup confectioners sugar
• 1 Tbsp lime zest
• 1/4 cup fresh lime juice
• 1 tsp vanilla extract
• Garnish: Key lime slices

Preparation

Step 1

Preheat oven to 350. In a medium bowl, combine gingersnap crumbs, brown sugar and butter. Press in bottoms and upsides of a 12 cup miniature cheesecake pan. Bake for 10 minutes. Cool completely. In a medium bowl, combine milk and pudding mix. Beat at medium speed with an electric mixer for two minutes, or until thickened. In a small bowl, combine cream cheese and confectioners sugar. Beat at low speed with an electric mixer until smooth. Beat in zest, juice and vanilla. Add cream cheese mixture to pudding mixture, and beat at medium speed until smooth. Spoon mixture evenly into prepared crust. Cover and freeze for at least eight hours. Place cheesecakes in refrigerator 30 minutes before serving. Garnish with key lime slices, if desired.