Mini Lime Cheesecakes
- 1 3/4 cups gingersnap crumbs
- 2 tablespoons firmly packed brown sugar
- 1/4 cup unsalted butter, melted
- 1 1/2 cups cold milk
- 1 (3 1/2 ounce) cheesecake flavor instant pudding and pie filling mix
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup confectioners' sugar
- 1 tablespoon lime zest
- 1/4 cup fresh lime juice
- 1 teaspoon vanilla extract
- Preheat oven to 350u0b0F.
- In a medium bowl, combine gingersnap crumbs, brown sugar, and butter.
- Press in bottoms and up sides of a 12-cup miniature cheesecake pan.
- Bake for 10 minutes.
- Cook completely.
- In a medium bowl, combine milk and pudding mix.
- Beat at medium speed w/an electric mixer for 2 minutes, or until thickened.
- In a small bowl, combine cream cheese and confectioners' sugar.
- Beat at low speed w/an electric mixer until smooth.
- Beat in zest, juice, and vanilla.
- Add cream cheese mixture to pudding mixture, and beat at medium speed until smooth.
- Spoon mixture evenly into prepared crusts.
- Cover and freeze for at least 8 hours.
- Place cheesecakes in refrigerator 30 minutes before serving.
gingersnap crumbs, brown sugar, unsalted butter, cold milk, flavor instant, cream cheese, confectioners, lime zest, lime juice, vanilla
Taken from www.food.com/recipe/mini-lime-cheesecakes-331791 (may not work)