Ricotta Lime Mini Cheesecakes

These delectable little darlings make a wonderful addition to any Festive table this season…be it Open Houses, Christmas Celebrations (or whatever you celebrate at this time of year). Everyone will want to try one and it isn’t as heavy as a slice of cheesecake. Give it a try!

• 12 shortbread cookies (if not homemade, use Peak Freen Shortbread cookies)
• 2 tbsp. room temperature butter
• 1 pkg. unflavoured gelatin
• 1 lime, juiced and zested
• 15 oz. ricotta cheese
• 8 oz. Neufchatel cheese, room temperature
• 3/4 cup sugar
• 1 tsp. vanilla

Using your processor, combine the cookies and butter, processing for about 2 minutes and then press into a 12 cup muffin tin with a paper baking cups. (make it seasonal)

In a small bowl, sprinkle the gelatin over 1/4 cup of lime juice and set aside for 5 minutes. Microwave this now for 30 seconds.

In your mixer, combine the cheeses, sugar and vanilla, 2 tsp. lime zest and the gelatin for 2 minutes. Pour over crusts and chill for at least one hour. Before pouring into the baking cups, taste it. You may have to use a 2nd lime (juice and zest). It all depends  on the size.

p.s. You could add a dollop of whipping cream and a sprinkling of lime zest on top for that added WOW! Just sayin’.

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