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Key Lime Cheesecakes with Raspberry Swirls
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
420 minutes
Tangy key lime juice and sweet raspberry preserves elevate mini cheesecakes with buttery shortbread crusts.
Ingredients:
  • 2 cups crushed shortbread cookies
  • 0.25 cup melted butter
  • 1 teaspoon grated lime zest
  • 3 (8 ounce) packages cream cheese, softened
  • 0.75 cup white sugar
  • 3 eggs, room temperature
  • 3 teaspoons grated key lime zest
  • 0.33333334326744 cup key lime juice
  • 1 teaspoon vanilla extract
  • 0.75 cup seedless black raspberry preserves
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) while you elegantly grease 2 mini muffin pans and adorn them with decorative paper liners.
  • Mix the cookies, butter, and lime zest in a bowl until well combined and moistened, then firmly press into the bottom of the pans using a shot glass for best results.
  • Place in the oven that is already heated for 5 minutes, then let it cool.
  • Combine cream cheese and sugar in a large bowl. Gently mix in eggs, key lime zest, key lime juice, and vanilla extract. Fill cups almost to the top with the mixture. Add a drop of preserves on top of each cup and swirl it into the cream cheese mixture using a toothpick.
  • Bake in a preheated oven for 13 to 15 minutes, then cool completely in pans for 6 to 8 hours before removing.

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