Not only is it heavenly because it is super delicious, it’s heavenly because it’s so daggum easy! It was the perfect cap off for a light Mexican meal.
In fact – wait for it – it was so dang easy, I prepared it after we ate, and in just 15 minutes we had CHEESECAKE!!! Yes, I said cheesecake folks! Please make this recipe if you love cheesecake. It was so incredibly simple (I can’t say that enough!).
Imagine the possibilities with it! You could swirl a raspberry drip through it, or oooo ooooo Chocolate Syrup through it!
Ha! Actually, I told our guests…. “That seemed almost too easy.”
(Not to forget, this is a Sandra Lee recipe. That explains the simplicity. Love it!)
Individual Lime Cheesecakes by Sandra Lee
(with my notes in parenthesis)
- 1 block (8 ounces) cream cheese, softened
- 1/2 cup sugar
- 3 tablespoons lime curd (I had no clue what lime curd was, so I went with lime juice and it worked!)
- 6 mini graham cracker crusts (I love these little guys!)
- Whipped topping Sugared lime slices, for garnish (Yeah, I didn’t have time to gather these. Remember? I forgot the limes supposedly. *smiles*)
In a medium mixing bowl, beat the cream cheese and sugar with an electric mixer until creamy. Beat in the lime curd on low speed until just combined.
Spoon the mixture into the graham cracker crusts. Place on a small baking sheet in the freezer for 10 minutes. Serve with a dollop (Love her!) of whipped topping and 1/4 of a slice of lime that has been sprinkled with sugar.
*I wish I had a beautiful picture to go with this one. But, you are left with a cute little cheesecake on a Christmas plate. Hey, it was all the dessert-sized paper plates I had handy.