Ingredients for Key Lime Cheesecake Tarts
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- Butter
- Almonds
- 1 (8 ounce) package softened cream cheese
- 1 (14 ounce) can sweetened condensed milk
- ¼ cup key lime juice
- Coconut
- Fresh strawberry slices (optional)
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How to Make Key Lime Cheesecake Tarts
- **Crust:**
- Preheat oven to 350°F (175°C).
- Finely crush 1 ½ cups graham cracker crumbs.
- Add ¼ cup granulated sugar, ¼ cup chopped pecans or walnuts, and 6 tablespoons (3 ounces) melted unsalted butter.
- Mix thoroughly until well combined.
- Line a mini muffin tin with mini paper liners.
- Press about 1 tablespoon of the crust mixture into each liner, firmly pressing up the sides.
- Bake for 8-10 minutes, or until the crust is golden brown.
- Let the crusts cool completely in the muffin tin or remove them.
- **Filling:**
- In a medium bowl, beat 1 (8 ounce) package of softened cream cheese for about 1 minute until smooth (this prevents lumps).
- Gradually add 1 (14 ounce) can of sweetened condensed milk, mixing until completely smooth.
- Stir in ¼ cup key lime juice. Taste and add more juice if desired for a stronger lime flavor.
- Transfer the filling to a piping bag or a ziploc bag with a corner snipped off.
- Fill each cooled tart crust evenly with the Key lime filling.
- Refrigerate for at least 3 hours, or preferably overnight.
- Before serving, garnish with toasted coconut flakes and/or a fresh strawberry slice.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
48g
Fat
27g
Carbs
4g
