Key Lime Cheesecake Tarts

• Crust
• 9 graham crackers, sheets
• 1/4 cup sugar
• 1/2 cup butter, melted
• 2 -3 tablespoons almonds, finely chopped (sometimes I use macadamia nuts for a different flavor)
• Filling
• 8 ounces cream cheese, softened
• 14 ounces sweetened condensed milk
• 1/2 cup nellie & joes dbl strong key lime juice
• Topping
• toasted coconut
• strawberry

1. Crust:
2. Preheat oven to 350 degrees.
3. Crush graham crackers very fine.
4. Add sugar, nuts and melted butter.
5. Mix well.
6. Line your mini muffin pan with mini paper liners.
7. Press firmly about a Tbs of crust into each liner, make sure you press up the sides also.
8. Bake for 8-10 min, or until crust is golden.
9. Let cool completely, you can leave in pan or take out.
10. Filling:
11. In a medium bowl beat softened cream cheese for about a min( if you skip this step, your cheese will be lumpy.
12. Slowly add the sweetened condensed milk and mix until smooth.
13. Add key lime juice, mix well.
14. Taste, if you would like a stronger flavor add as necessary.
15. Pour into a pastry bag or a ziploc bag with end cut off and fill each cooled tart evenly.
16. Place in fridge for @ least 3 hrs-overnight (the longer the better).
17. Just before serving you can sprinkle some toasted coconut and a strawberry slice or just one or the other.

crust, graham crackers, sugar, butter, almonds, filling, cream cheese, condensed milk, joes, topping, coconut, strawberry

Taken from www.food.com/recipe/key-lime-cheesecake-tarts-390036 (may not work)