Key Lime Mini Cheesecakes

katefox3141

Spring has arrived, and now it’s time to put fruit in all my desserts! Starting off real strong with these mini key lime cheesecakes. They are bursting with citrusy goodness and a nice buttery crust. Bonus- you don’t have to juice 26 tiny limes to make these yummy babies happen either, thanks to some lime Jell-o. These are pretty much perfect additions to any spring events and are so easy to make…at only 133 calories a pop, they’re a guilt-free, amazing dessert option. It’s party lime!

Citrusly delicious.

Recipe and Instructions

Mini Key Lime Cheesecakes

  • Servings: 7
  • Difficulty: Beginner
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Citrusy lime cheesecake meets buttery crust

Use can your preferred whey protein; Madhava can also be replaced with regular sugar, but this will change the macros.

Ingredients

CRUST
*64 g (~2/3 cup) graham cracker or shortbread crumbs, pulsed to a fine powder
*30 mL (2 TBS) syrup

CHEESECAKE FILLING
*150 g (5.33 ounces) 1/3 the fat cream cheese at room temp
*150 g (5.33 ounces) nonfat Greek yogurt
*1 egg
*1 tsp vanilla extract
*20 g Quest vanilla milkshake protein powder
*48 g (1/4 cup) Madhava allulose sweetener
*7 g (1 tsp) sugar free lime Jell-o
*1 TBS lime juice (fresh squeezed is better, but bottled will work)


Directions

  1. Line muffin tin with 7 silicone cupcake liners and preheat oven to 350.
  2. In a food processor or blender, combine all crust ingredients until sticky.
  3. Press about 1.5 teaspoon of the crust mix into each silicone liner and press until it begins to run up the edge of the liner.
  4. Bake for 5-8 minutes, until golden; then set aside on the counter to cool.
  5. Whisk all cheesecake ingredients together in a large bowl until smooth.
  6. Distribute batter evenly on top of each crust.
  7. Bake at 350 for 20 minutes.
  8. After 20 minutes, turn off the oven and crack the door, leaving the cheesecakes in the oven for an additional 10 minutes to finish baking.
  9. Place cheesecakes on a cooling rack (to speed up, place this in the fridge for 1 hour or freezer for 30 minutes).
  10. Once the cheesecakes are totally cool and set, remove from silicone liners.
  11. If desired, top each cheesecake with 2 TBS of Cool Whip (not included in macros)!
  12. Keep leftovers in fridge in an airtight container, and enjoy!

Nutrition

Macros
7 servings
133 cal/7.6 f/8.3 c/7.8 p per cheesecake
Lime all yours.

Because you’re the zest.

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Published by katefox3141

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