KEY LIME MINI CHEESECAKES

Directions

1. In a blender or food processor, pulse graham crackers into fine crumbs. Transfer to a bowl, add melted butter and mix until fully mixed. 

2. Evenly divide crumb mixture into six small glass cups or cupcake liners. Press down firmly to form an even crust layer. Set aside. 

3. In a large mixing bowl, beat together cream cheese, sweetened condensed milk, key lime juice, key lime zest and a splash of Vainilla Molina until smooth and well blended. 

4. Add heavy whipping cream and continue beating until mixture is thick and creamy. 

5. Spoon filling evenly over each prepared crust. Smooth tops, cover tightly with plastic wrap and refrigerate for at least 2-3 hours, until set. 

6. Top each cheesecake with a dollop of whipped cream and a sprinkle of lime zest or a small lime slice before serving.