These were delish – they taste kind of just like you would expect them to taste, given the description. You can taste all the components, and they go well together. And that, my friends, is the end of the cupcake extravaganza.

Cupcake Lovin', Part Three

Cupcake Lovin', Part Three

Cupcake Lovin', Part Three

Cupcake Lovin', Part Three

Cupcake Lovin', Part Three

Mini Key-Lime Cheesecakes

Makes 18.

  • 1 c. graham cracker crumbs
  • 1/2 c. sliced almonds
  • 4 TBS butter, melted
  • 1/3 c. sugar
  • 3/4 c. white chocolate chips
  • 8 oz neufchatel cheese, room temperature
  • 14 oz sweetened condensed milk
  • 2 egg yolks
  • 4 oz (1/2 c.) key lime juice
  • 1/2 c. frozen raspberries
  • 2 TBS sugar
  1. Preheat the oven to 350°F.  Line muffin tins with cupcake liners.  In a food processor, pulse graham crackers, almonds, and sugar, until fine.  Mix in melted butter and stir or pulse until all crumbs are moistened.  Press a tablespoon of crust mixture into the bottom of each cup.  Top with a few white chocolate chips.  Bake for 3-5 minutes, and remove from oven.  Immediately spread white chocolate chips into a layer over the graham cracker.  Pop into the freezer while you prepare the other components.*
  2. In a large bowl, beat neufchatel (cream cheese), sweetened condensed milk, lime juice, and egg yolks, until combined.  Set aside.
  3. In a small saucepan over medium heat, warm raspberries and sugar, stirring constantly.  Break up the raspberries with the back of your spoon.  Cook until all of the raspberries have broken down and have formed a slightly thickened sauce.  Remove from heat and set aside.
  4. Remove muffin tin from freezer.  Place 3 tablespoons of cheesecake batter in each cup.  Using a 1/4 tsp measuring spoon, spoon 3-4 tiny dots on top of each cheesecake cup.  Take a toothpick and gently swirl the raspberry into the cheesecake batter, forming a marble pattern.
  5. Bake the cheesecakes for 20 minutes, until set.  Refrigerate for 2-4 hours.  Serve cold.

* If anyone can think of a better way to do the white chocolate layer, let me know.  I tried heating the chips with a small amount of cream to form a makeshift ganache, but it soaked into the graham cracker layer.  Ideally, I’d like a crisp layer of white chocolate over the graham cracker firmly separating the crust from the cheesecake.

Dining and Cooking