Key Lime Mini Cheesecakes

So it was Hubby's Birthday. I wanted to make him something really special.  Since Key Lime Pie is his delicious choice for a dessert and I just happened to have graham crackers and leftover Easy Sweet Ricotta in my refrigerator, I decided that I could whip up a quick batch of Key Lime Cheesecake Shooters for him and I and an extra one for my sweet daughter Kailey.  Then when he got home, I'd surprise him and we could celebrate with these little lime treats that packed a punch of flavor.  Flavor, and lots of it. Flavor that shouted out to the quietest of taste buds to demand an encore.  Yep...

I think we all agreed that this sweet little treat made with Easy Sweet Ricotta had all the taste and flavor of a Key Lime pie but these cuties were much easier on the waistline too. Small treat with Big Flavor and it was right up my alley, and hubby's too! Happy Birthday Honey Bunny! 

Key Lime Cheesecake Recipe:

Crust:
1/2 Tsp Vegan margarine, melted
1/4 C Graham Cracker Crumbs
Filling:
1/2 Cup Sweet Ricotta (recipe here: Easy Sweet Ricotta Cheese)
1/4 Tsp Lime rind
Juice of 1 regular lime (This is not a key lime but a regular lime.  With the rind, the juice and the Curd, this will resemble a similar flavor to key lime.)
1 Tbs. Sugar
Lime Curd:
Juice of 1 lime
1 Tsp sugar
2 Tbs Vegan margarine
1/2 Tsp cornstarch mixed with 1 Tsp water

In a small bowl, mix melted margarine with graham cracker crumbs gently with a fork.  Split up into four 4 oz glasses or Six to eight 2 oz glasses. Spoon evenly into glasses. Pack mixture gently with your fingers. Set aside.
Make Filling by mixing Sweet Ricotta mixture with Lime Rind, juice and sugar in a bowl by hand. Spoon a few tablespoons of mixture at a time in the glasses over the graham cracker. Divide what is left little by little so that each glass has an even amount of Ricotta mixture in it. Refrigerate while making Curd.

To make the Lime Curd, melt vegan margarine in a small pan over medium heat. Whisk in sugar and lime juice. Add the cornstarch mixture and continue to stir for a few minutes until it begins to thicken.

Spoon about a teaspoon or two, depending on the glass you use, over the
Ricotta Cheese mixture and place back in the refrigerator to chill for at least an hour or overnight.

Voila! Yummy.  Enjoy!

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