Mini Lime Cheesecakes
Ingredients
Instructions
- Preheat oven to 350°F.
- In a medium bowl, combine gingersnap crumbs, brown sugar, and butter.
- Press in bottoms and up sides of a 12-cup miniature cheesecake pan.
- Bake for 10 minutes.
- Cook completely.
- In a medium bowl, combine milk and pudding mix.
- Beat at medium speed w/an electric mixer for 2 minutes, or until thickened.
- In a small bowl, combine cream cheese and confectioners' sugar.
- Beat at low speed w/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 crusts.
- Cover and freeze for at least 8 hours.
- Place cheesecakes in refrigerator 30 minutes before serving.
Nutrition & Diet Analysis (per serving)
647
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).