These key lime cheesecakes make for a perfect dessert, they are bright and fresh and perfect for spring. This is a lighter cheesecake recipe but bursting with flavor. The graham cracker crust is butter free and for the filling I used a mix of part skim ricotta cheese and low fat cream cheese and of course key limes. A typical serving of cheesecake usually contains between 250-400 calories and 18-25 grams of fat per slice! This version serves up a more reasonable 160 calories and 7.3 grams of fat, with only 2.6 grams of saturated fat! So next time you are in the mood for cheesecake give this recipe a try!
I have made this recipe with both muffin tins with cupcake liners, (as pictured above) and with individual tart pans, (as pictured below). I tend to use the tart pans for a sit down dinner setting and the cupcakes if I am taking them to a potluck or somewhere on the go.
This recipe comes together fast and is pretty easy to make. The only hard part is waiting for them to chill in the refrigerator.
This crust does not use any butter. Instead I use either walnut or canola oil. This omits the saturated fats from this crust. Walnut oil gives it a great nutty taste but if you have a nut allergy canola works well too. The key to having a good crust is making sure it is moist or it will fall apart when you pick it up. After you add the oil add a tablespoon at a time of water until you get a wet sand consistency as pictured above.
Key limes (as pictured above) are a smaller type of lime. They are typically grown in Florida, California and Mexico or where there is a warmer climate. I have seen them year round in grocery stores but if you cannot find them you can substitute this recipe with the standard lime. Limes are a good source of Vitamin C and contain the phytochemical, limonenes. The peel has the highest amount of limonenes so I always like to incorporate citrus zest into my dishes. Some studies suggest that limonenes help protect against carcinogens, possibly lowering the risk of certain types of cancers.
Mini Key Lime Cheesecakes
Author: Brittany Sparks
Makes: 12 Mini Cheesecakes
Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min
Allow to cool completely before eating, best served chilled.
You can use a muffin tin with cupcake liners or individual tart pans.
If you cannot find key limes, regular limes can be used.
1 Sleeve Graham Crackers (9 Full Crackers)
2 Tbsp Walnut or Canola Oil
2 to 3 Tbsp Water
1 Cup Part Skim Ricotta Cheese
½ Cup Low Fat Cream Cheese
Zest of 1 Lime (About 2 tsp)
½ Cup Sugar
1/2 Cup Lime Juice
Preheat the oven to 325 degrees.
Place the graham crackers in a food processor and blend till you have a sand like consistency. Slowly add in the oil and blend. Add in the water 1 tablespoon at a time until you have a wet sand consistency.
If using a muffin tin line with cupcake liners or if using individual tart pans no need to line. Spray with cooking spray for both, this will make it easier to remove. Press in the graham cracker mixture with your fingers, about 1 tablespoon per cupcake tin.
With a hand mixer or standing mixer blend all ingredients until combined.
Pour ¼ cup batter into individual tart pans or cupcake liners.
Bake for 25 minutes or until tops are slightly firm to the touch. Allow to cool completely before serving. Best served chilled. Garnish with thinly sliced key limes.
Per Mini Cheesecake
Calories 160, Total Fat 7.3 g, Saturated Fat 2.6 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 2.3 g, Sodium 117 mg, Total Carbohydrate 19 g, Dietary Fiber 0.4 g, Protein 4.9 g, Potassium 92 mg, Phosphorous 90 mg