Today's Crock-Pot Thursday menu combined a main entree of beef tacos, an old favorite, with a first time recipe for dessert, Mini Lime Cheesecakes with Raspberry Sauce. Well, the cheesecakes became an instant classic. In fact, check out the video to learn how to make these tiny cups of sugary goodness.
Mini Lime Cheesecakes with Raspberry Sauce
FILLING
- Two 8-ounce packages cream cheese, softened
- 1/2 cup sour cream
- 2 large eggs, at room temperature
- 3/4 cup sugar
- 2 teaspoons freshly grated lime zest
- 1/4 cup lime juice (about 2 large regular limes)
- 1 heaping tablespoon cornstarch
- 1 teaspoon vanilla extract
RASPBERRY SAUCE
- 3/4 cup thawed frozen raspberries
- 2 tablespoons sugar
- 1/2 teaspoon freshly grated lime zest
- 1 teaspoon water
CRUST
- 24 regular muffin liners
- 3/4 cup fine graham cracker crumbs
- 1/4 cup sugar
- 4 tablespoons salted butter, melted
DIRECTIONS:
Preheat oven to 300° F. Place 24 cupcake-size muffin liners in two 12-cup muffin pans. Spray the liners lightly with cooking spray.
- For crust: In a small bowl, stir together graham cracker crumbs, sugar and melted butter, then press about 1 Tablespoon of mixture firmly into the bottom of each liner. Set aside.
- For filling: Using an electric mixer, beat the cream cheese and sour cream until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Add the sugar, lime zest, lime juice, cornstarch and vanilla and beat until smooth. Pour the filling into the prepared crusts. Bake about 20 minutes or until the tops are lightly brown. Let cool completely then cover and refrigerate for at least 2 hours before serving.
- For Raspberry sauce: Process thawed raspberries, sugar, lime zest and water in a food processor or blender until smooth. Chill for at least 1 hour before drizzling over the cheesecakes. Serve and enjoy!
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