I decided last week that although we are moving house, are surrounded by boxes, and ALMOST living out of suitcases, that we needed a treat. We needed something that was ridiculously unhealthy but ridiculously delicious in equal measure. I wanted something that tasted like springtime as it hit my mouth and had us picking up every last crumb from the plate with a moistened finger.
I settled on Mini Lime Cheesecakes and that is what I have for you today.
INGREDIENTS
50g butter, unsalted
150g Digestive biscuits, crushed
50g ground almonds
225g reduced fat cream cheese, I used Philadelphia
1 can condensed milk – 397g
100ml fresh lime juice, squeezed from approx 4 limes
300ml whipping cream
Zest of one lime for decorating
Equipment: 12 hole cake tin, 12 paper case cases, 12 wax discs the same size as the base of the cake cases (used in jam making) or parchment paper cut to size, piping bag with small nozzle attachment.
To make the cheesecakes
Line the bottom of the cake cases with the wax discs or parchment paper and pop in to the holes in the tin.
Melt the butter over a low heat.
Put the digestive biscuits into a large clean bowl and use the end of a rolling pin to crumble the digestive biscuits into crumbs, add the ground almonds and mix together.
Pour the melted butter into the bowl and mix until combined.
Divide the digestive mix evenly between the cupcake cases (1cm in thickness) and use the back of teaspoon to pack the mixture down firmly.
In a bowl of a free standing mixer, add the cream cheese and the condensed milk; mix together using the paddle attachment for approximately 30 seconds on a medium speed.
Add the lime juice to the bowl and mix on a slow speed for a further 15-20 seconds until the mixture is combined.
Add 150ml of the whipping cream to the mixing bowl and mix for one-and-a-half to two minutes until the mixture just starts to thicken.
Spoon the cheesecake topping evenly into the 12 cupcakes cases, using the back of the spoon to flatten down tops as neatly as possible.
Put the cheesecakes in the freezer for around two-and-a-half to three hours.
For the decoration
Just before removing the cheesecakes from the from the freezer, pour the rest of the whipping cream into the bowl of a free standing mixer and use the whisk attachment to whip the cream, this should take around 2-3 minutes on a high speed.
Transfer the whipped cream into the piping bag.
Remove the cheesecakes from the freezer and carefully remove the outer cake case and the wax disk. Put the mini cheesecakes onto a plate or cake-stand and pipe cream all the way around the top outer edge of each cheesecake.
Top with some lime zest and serve with a fork.
Tip: Theses cheesecakes can be made ahead of time and frozen until they are ready to serve.
I hope you love these as much as my family and I did. They are great for an Easter lunch or even a picnic if you can keep them cool. You could even pop four in to a box and give them away, making a lovely change from a chocolate Easter Egg.
Have a wonderful day. I love you and thank you so much for reading.
Cherry x
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Making these as a little dessert option at a wine tasting evening this Friday – hoping they come out as good as yours look!
Hi Cherry,
Just thought I’d tell you that I made these Key lime cheesecakes for my husband for Fathers Day. I had to make one big one as didnt have the equipment for the smaller ones but it still came out well and most importantly he loved it!
Looking forward to another slice this evening! :O)xx Kelly.
They look yummy, yummy, yummy! I love cheesecake!
From a 14 year old blogger,
- Becky Xx
These mini cheesecakes look delicious, Cherry. I feel the same way you do about Easter desserts. I want them to look and taste of Spring!
Despite the move, I think it’s a very good idea that you take a break and celebrate the season.
Life is too short not to seize those moments of celebration. Enjoy the Easter holiday and make some special memories for your family.
Marilyn (in Dallas)
I love Key Lime pie and I made these and they are better than any bought K.L. pie I have ever tasted. These are Seriously good Cherry. I couldn’t stop eating them. Another batch for Easter Sunday I think.
They look delish Cherry xxx
These look lush. I love key lime pie and cheesecake and this looks like a happy combination of the two. I like the individual portions. It might stop me going back for just one more small slice… The only thing is I really hate piping. I get piping bag rage (like when husbands get DIY rage when the drill comes out – or does that only happen in my house?). But piping 12 small cakes would be excellent practice!
Gillian x
Yummy Cherry! I may have to try these…if I can figure out how to translate all your measurements into what we use here in the good ole USA! Also we don’t have digestive biscuits, but I’m sure I can find a replacement…oh yes graham crackers…you know the ones we make those wonderful s’mores with that you love!! I will have to bring you some when we come so Robert can try them
Happy Easter to you all and much love! Bon Bon
They say moving is one of the most stressful things you do in life. I think it depends on how you look at it. It can be done with a great feeling of a “new start” and knowing you Cherry that’s exactly how you’ll tackle it. You have the rest of your life to unpack and enjoy your lovely children. Can’t wait to see photos of the house and garden. This really will be a project you can get your teeth into. Love the Easter pies they even have little crosses on them. Quite appropriate.
Mmmm these little cheesecakes look just divine. I think I will be baking them for our short easter holiday next weekend . As you move into Spring we in SA are starting to feel a little chill in the breeze – not that that makes one jot of difference ~ we will enjoy eating these tasty treats what ever the weather ~ Thanks Cherry xxxx
Been too late in ordering my Easter eggs this year and was getting worried when I went to your site. What a wonderful idea Cherry. I’ll take a tin of these to my friends children. A nice change from chocolate eggs.
lovely. cheesecake is my favourite dessert (actually, so is tiramisu), so I will be trying this out some time soon.
hope the move goes quickly and smoothly.
x
These look great Cherry – fresh and sweet and just perfect for the weather we’ve been having. Since starting my sabbatical, i’ve been on a bit of a bake-fest so I will add these to my ever increasing repertoire I think – they’ll be great for a summer bbq. Thanks.
I’m also trying to find more time for crafting and i’m up against the clock at the moment crocheting a blanket for my friend who is about to have a little boy any day now – fingers crossed I manage to finish in time.
I’m glad you’re finding some time to do some nice things for you and the family in amongst the madness of moving. I too am doing some shifting of stuff right now as i’m preparing my old house to be rented out. It was my first home on my own and so it’s quite an emotional thing to give it over to someone else to live in and i’m finding it hard to detach. The positive is that it will be better with someone in it than empty, and the lady moving in with her 4 year old daughter is thrilled to have found it and is really looking forward to living there so it helps to know that i’ve made someone that happy.
Just remember the boxes won’t last forever – particularly as you are so good at getting in and getting sorted – and boy, will it be worth it. With a garden like that I can’t wait to see the rest of the place.
Take care and have a wonderful week – suitcases or no suitcases.
Bex.xx
PS. Hope the kids are better now. x