Mini Key Lime Cheesecakes

Mini Key Lime Cheesecake

for the crust:

1 cup graham cracker crumbs

2 T sugar

pinch of salt

3 T unsalted butter, melted

Preheat oven to 350 degrees. Lightly coat 12 cup mini cheesecake pan with cooking spray. In a medium size bowl, stir graham cracker crumbs, sugar and salt. Add the melted butter and stir until combined. Press equal amounts into bottom of cups and press with a tart tamper Bake 10 min and then cool completely.

REDUCE OVEN TO 300 DEGREES.

for the filling:

16 ounces cream cheese, at room temp.

14 ounce can sweetened condensed milk

3 egg yolks

4 ounces Nellie and Joe's key west lime juice

pinch of salt

Pour condensed milk into blender. Add cream cheese gradually, in small portions and mix until smooth. Add egg yolks and blend well. Add salt and key west lime juice. Continue blending until mixture is smooth. Pour into mini cheesecake pan and bake for 15 to 17 min. Let stand for 10 minutes before refrigerating. Refrigerate overnight. Top with freshly whipped cream, and garnish with fresh lime zest.