White Choc. Key Lime Cheesecake Bites
Source of Recipe
Peggy Trowbridge, Home Cooking Guide
List of Ingredients
Bottom:
4 ounces cream cheese, at room temperature
1 egg, at room temperature
1 Tbsp fresh key lime juice (you may use Persian lime if necessary)
8 tablespoons butter, melted, but at room temperature (1 stick)
1 box (18.25 ounces) French vanilla cake mix
Filling:
2 (8-ounce) package cream cheese, at room temperature
3 eggs, at room temperature
1-1/2 cups powdered sugar
2 tsp vanilla extract
Finely grated rind from one lime (about 1 tsp)
White chocolate chips
Recipe
Finely grate the rind from one lime and set aside. Preheat oven to 350 degrees F. Line mini-muffin pans with papers.
For the Bottom:
Cream 4 ounces of cream cheese, 1 egg, lime juice, and butter together on low speed until combined, about 1 minute. Blend in cake mix by hand until combined. It will be very thick, but piable like a soft dough. Press 1 teaspoon mix into bottom of each mini-muffin paper.
For the Topping:
Place cream cheese, 3 eggs, powdered sugar, vanilla, and grated lime rind in a small bowl. Begin mixing on low speed until sugar is incorporated. Increase to medium speed and beat until smooth, at least 3 minutes or longer if need be. Drop about 1/2 Tablespoon of mix into each muffin cup over vanilla base. Gently press 2 to 3 white chocolate chips into the filling in each muffin.
Bake at 350 degrees F. for 15 to 17 minutes. Cool completely before serving.
Yield: 6 to 7 dozen mini cheesecake bites
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