Tuesday, July 9, 2013


1 muffin pan (12 muffins)
1 box vanilla wafers OR you can choose to make the traditional 2 cups crushed grahams to 2 tbsp melted butter and pack into liner.
2-3 Key Limes
2 8oz packages philly cream cheese(softened)
3/4 Cups granulated sugar
1 8oz tub cool whip
1 can Reddi-whip
12 muffin pan liners
(This recipe can make more than 12 so the extra you can cont. until you have no more cheesecke mix.)
Prep Muffin pan by placing 1 liner in each muffin cup and then add 1 vanilla wafer. OR graham crust. Set aside.
Squeeze the juice from 2 KEY limes.
Mix softened cream cheese, sugar and fresh key lime together w/hand mixer on low, until well blended. (taste the mixture to determine if there is enough lime flavor to your liking, you may need to add 1 tsp more of fresh key lime juice.)
Gently with a cake spatula fold in the 8oz tub of cool whip until all mixed in.
Fill the lined muffin pans to the top.

Refrigerate at least 1 hour.
Remove from fridge and remove cheesecakes from pan you can repeat if you have leftover mix.
Remove liners from the cakes and place on serving dish add dollop of reddi-whip and thin slice ofthe key lime. I usually cut key lime in half it looks better. Then serve!
If you aren't ready to serve you can still remove cheesecake from pan leaving liners on and wait til serving to remove liners and decorate!

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