Kiwi lime mini cheesecakes
Ingredients:
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- Zest of 1 lime
- 1/4 cup freshly squeezed lime juice
- 1/2 cup diced kiwi
For the Kiwi Topping:
- 1 cup diced kiwi
- 1 tablespoon granulated sugar
- 1 tablespoon lime juice
Instructions:
1. Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners.
2. In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined. Divide the mixture evenly among the liners, pressing firmly to form the crust. Bake for 5 minutes and let cool.
3. In a mixing bowl, beat the cream cheese and sugar until smooth. Add the vanilla extract, eggs, lime zest, and lime juice, mixing well after each addition until fully combined. Gently fold in the diced kiwi.
4. Divide the cheesecake filling evenly over the crusts. Bake for 18–20 minutes or until the centers are just set. Allow to cool completely in the pan, then refrigerate for at least 2 hours.
5. To prepare the kiwi topping, combine the diced kiwi, sugar, and lime juice in a small bowl. Let it sit for about 10 minutes to allow the flavors to meld.
6. Once the mini cheesecakes are chilled, spoon the kiwi topping over each cheesecake. Garnish with additional kiwi slices if desired. Serve chilled.