12-cup muffin tin
Stand or hand mixer
- 1 cup Tate's Coconut Crisp Cookies (about 10) crushed into fine crumbs
- ¼ cup unsalted butter melted
- ½ cup heavy whipping cream very cold
- 8 oz cream cheese full fat, softened
- ¼ cup key lime curd
- 1½ tbsp granulated sugar
- zest of one lime
Line a 12-cup muffin tin with wrappers. Combine cookie crumbs with melted butter. Spoon a generous tablespoon of crumb mixture into each of the muffin cups. Use the back of a spoon to spread the crumbs into an even layer. Place the tin in the fridge while you prepare the rest of the cheesecake.
Using an electric stand or hand mixer, beat the heavy whipping cream until you achieve soft, but sturdy peaks. It should hold its shape. (If using a stand mixer, transfer the cream to a separate bowl and set it in the fridge. Clean out the bowl for the next step.)
Beat together cream cheese, key lime curd, sugar and lime zest until smooth.
Add the whipped cream to the cream cheese mixture and gently fold it in with a spatula until it's thoroughly incorporated.
Remove the muffin tin from the fridge. Using a spoon or piping bag, fill the muffin cups with the cheesecake mix until they are about 3/4 full. (It measure out to a scant 1/4 cup of cheesecake mix each.) Smooth out the tops with the back of a spoon or offset spatula.
Transfer the tin back to the fridge for at least 3 hours to allow the cheesecakes to set.
Calories: 217kcal | Carbohydrates: 5g | Protein: 2g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 102mg | Potassium: 35mg | Fiber: 1g | Sugar: 8g | Vitamin A: 518IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
Nutritional values are estimated and provided as a general guideline only.