Mini Key Lime Cheesecakes
1 muffin pan (12 muffins)
1 box vanilla wafers
2-3 key limes
2 8 oz. pkgs. cream cheese, softened
3/4 C granulated sugar
1 8 oz. tub Cool Whip
1 can Reddi-whip or more Cool Whip
12 muffin pan liners
Prep muffin pan by placing 1 liners in each muffin cup and then add 1 vanilla wafer. Set aside
Squeeze the juice from 2 key limes. Mix softened cream cheese, sugar and fresh key lime together with hand mixer on low, until well blended. (Taste mixture to determine if there is enough lime juice flavor to your liking, you
many need to add 1 t more of fresh key lime juice.) Gently with a cake spatula fold in the 8 oz. tub of Cool Whip until incorporated. Fill the lined muffin pans to the top.
Refrigerate at least 1 hour. Remove from refrigerator and remove cheesecakes from pan. Remove liners from cakes and place on service dish with a dollop of Reddi-whip or Cool Whip and thin half slice of key lime.
1 box vanilla wafers
2-3 key limes
2 8 oz. pkgs. cream cheese, softened
3/4 C granulated sugar
1 8 oz. tub Cool Whip
1 can Reddi-whip or more Cool Whip
12 muffin pan liners
Prep muffin pan by placing 1 liners in each muffin cup and then add 1 vanilla wafer. Set aside
Squeeze the juice from 2 key limes. Mix softened cream cheese, sugar and fresh key lime together with hand mixer on low, until well blended. (Taste mixture to determine if there is enough lime juice flavor to your liking, you
many need to add 1 t more of fresh key lime juice.) Gently with a cake spatula fold in the 8 oz. tub of Cool Whip until incorporated. Fill the lined muffin pans to the top.
Refrigerate at least 1 hour. Remove from refrigerator and remove cheesecakes from pan. Remove liners from cakes and place on service dish with a dollop of Reddi-whip or Cool Whip and thin half slice of key lime.
