Lemon and Lime Cheesecake Bites | The Little Shop of Olive Oils

Lemon and Lime Cheesecake Bites

Tracey Wilkinson

Ingredients

  • 16 ounces cream cheese soft
  • 1/2 cup sugar
  • 2 large eggs
  • 1-1/2 teaspoons cornstarch
  • 1-1/2 teaspoons lime zest
  • 5 tablespoons of Key Lime Balsamic
  • 3 tablespoons of Lemon Olive Oil (divided)
  • 3/4 cup crushed graham crackers
  • 2 tablespoons melted butter
  • whipped cream

Instructions

  • Preheat your oven to 325 degrees. Line two mini muffin pans with paper liners.
  • Add the cream cheese and sugar to the bowl of an electric mixer and whip until smooth. Add the eggs, one at a time until incorporated. Stir in cornstarch
  • Gently fold in the lemon  oil (1 tbsp.) and key lime balsamic with a spatula. Try not to mix too much.
  • Stir together the graham crackers, remaining lemon oil and butter.
  • Place 1 heaping teaspoon of mixture into each mini liner. Use the back of a teaspoon to push down lightly.
  • Top each with one to two tablespoons of batter or until it almost reaches the edge.
  • Bake for 15 minutes.
  • Cool completely and top with whipped cream and Lime Zest.

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