Mini Lemon-Lime Cheesecakes

Today we’re throwing our friend Caroline from Chocolate & Carrots a virtual baby shower. She’s been waiting for what probably feels like forever to meet her sweet little baby.

I knew immediately that I wanted to share a mini treat for the occasion because there are almost always bite size treats at baby showers. I hadn’t thought about it until after the fact but the colors I used worked out just right for a gender neutral shower. I’m not sure how Caroline has managed to resist the urge to find out what she’s having. The moment I could know, I wanted to know… and then have them double check.

These mini lemon-lime cheesecakes are the perfect two (or maybe three) bite dessert, full of creamy springtime flavor. If you love cheesecake, you’ll want to try these. Use a muffin tin with wrappers in place of a mini cheesecake pan if you do not have one.

Be sure to check out what everyone else brought to the party! It’s an amazing assortment, too bad this is only a virtual shower! What a fun and delicious time it’d be! Scroll to the bottom for all of the links.

Yield: Yields roughly 1 dozen mini cheesecakes

Mini Lemon-Lime Cheesecakes

Ingredients:

Crust ingredients:
20 Nilla Wafer Cookies (or 1/2C fine crumbs)
1 1/2 tbsp butter, melted
2 1/4 tsp sugar

Filling ingredients:
12oz. cream cheese, softened
2/3C sugar
2 tbsp sour cream
1 tbsp all purpose flour
zest of 1 lemon and 1 lime
juice of 1/2 lemon and 1/2 lime
2 eggs

Directions:

Preheat oven to 300 degrees. Lightly grease cheesecake pan with baking spray.

Crush cookies into fine crumbs. In a small bowl, combine cookie crumbs, butter and sugar. Using a small cookie scoop, divide crust ingredients among cavities. Press mixture flat. I used a shot glass because it fit perfectly and had a nice flat bottom, use whatever you have on hand that fits.

In a medium bowl, beat softened cream cheese until smooth. Add sugar, sour cream and flour. Mix well. Scrape your bowl as needed.

Zest one lemon and one lime directly into your bowl. Cut each in half, squeeze the juice from one half of both the lemon and lime. Add your eggs and mix just until combined. Do not over mix.

Add cream cheese mixture to your crust using a medium cookie scoop. One scoop of filling mixture to each cavity. Gently shake or tap you tray on the counter to settle any bubbles or rolls in the filling.

Bake for 15-18 minutes. Center of cheesecakes should be just slightly jiggly. Let cool on a wire rack for 1-2 hours before refrigerating. Chill for 2-4 hours prior to serving. Carefully remove cheesecakes from tray and pop off baking discs from the bottom of your cheesecakes.

Serve with whipped cream or cool whip if desired. Store chilled in an airtight container.