Ingredients
The following ingredients have 24 Servings
- 24 regular muffin liners
- 3/4 cup fine graham cracker crumbs
- 1/4 cup sugar
- 4 tablespoons salted butter (melted)
- Two 8-ounce packages cream cheese (softened)
- 1/2 cup sour cream
- 2 large eggs (at room temperature)
- 3/4 cup sugar
- 2 teaspoons freshly grated lime zest
- 1/4 cup lime juice (about 2 large regular limes)
- 1 heaping tablespoon cornstarch
- 1 teaspoon vanilla extract
- 3/4 cup thawed frozen raspberries
- 2 tablespoons sugar
- 1/2 teaspoon freshly grated lime zest
- 1 teaspoon water
Instruction
- Preheat oven to 300° F. Place 24 cupcake-size muffin liners in two 12-cup muffin pans. Spray the liners lightly with cooking spray.
- For crust: In a small bowl, stir together graham cracker crumbs, sugar and melted butter, then press about 1 Tablespoon of mixture firmly into the bottom of each liner. Set aside.
- For filling: Using an electric mixer, beat the cream cheese and sour cream until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Add the sugar, lime zest, lime juice, cornstarch and vanilla and beat until smooth.
- Pour the filling into the prepared crusts. Bake about 20 minutes or until the tops are lightly brown. Let cool completely then cover and refrigerate for at least 2 hours before serving.
- For Raspberry sauce: Process thawed raspberries, sugar, lime zest and water in a food processor or blender until smooth. Chill for at least 1 hour before drizzling over the cheesecakes. Serve and enjoy!
