Key Lime Raspberry Swirl Cheesecakes

Recipe Collection: Dessert

Key Lime Raspberry Swirl Cheesecakes satisfy your sweet tooth with a perfect treat for any occasion. These vegetarian mini cheesecakes feature a refreshing key lime flavor paired with a luscious raspberry swirl, making them a standout dessert. Ideal for American cuisine lovers, they are also gluten, dairy, and egg-free, catering to various dietary needs.

These cheesecakes are versatile enough to serve at parties, family gatherings, or as a delightful end to a meal. Easily accessible through the easyChef Pro App, you can find personalized recipe recommendations, AI-powered pantry tracking, and a smart shopping list to streamline your meal prep. Select this recipe, gather your ingredients, and follow the step-by-step guide to create a delicious treat today!

Overview

These delightful mini cheesecakes combine the tangy flavor of key lime with a sweet raspberry swirl, creating a perfect balance of flavors. Ideal for parties or special occasions, they look as if they came straight from a bakery.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Gluten

Cuisine

American

Serving Size: 24

Cooking Time: 420 minutes

Ingredients

• 2 Cups crushed shortbread cookies
• 0.25 Cups butter, melted
• 1 Teaspoon lime zest, grated
• 3 8 Ounces (oz) packages cream cheese, softened
• 0.75 Cups white sugar
• 3 Large eggs, room temperature
• 3 Teaspoons key lime zest, grated
• 0.33 Cups key lime juice
• 1 Teaspoon vanilla extract
• 0.75 Cups seedless black raspberry preserves

Steps

1. Preheat the oven to 350°F (175°C). Lightly grease 2 mini muffin pans and line with fancy paper liners.
2. In a bowl, combine the crushed shortbread cookies, melted butter, and grated lime zest until evenly moistened. Press the mixture into the bottom of the prepared pans using a shot glass for even pressing.
3. Bake the crust in the preheated oven for 5 minutes, then allow it to cool.
4. In a large bowl, mix together the softened cream cheese and sugar. Gradually add the eggs, grated key lime zest, key lime juice, and vanilla extract, stirring until smooth.
5. Pour the cream cheese mixture into the prepared cups, filling them almost to the top.
6. Spoon a drop of raspberry preserves on top of each cheesecake. Use a toothpick to swirl the preserves into the cream cheese mixture.
7. Bake in the preheated oven for 13 to 15 minutes.
8. Allow the cheesecakes to cool completely in the pans for 6 to 8 hours before removing them.

Enjoy these zesty and sweet mini cheesecakes as a refreshing dessert!