Mini Lime Cheesecakes

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

4 g
219 mg
24 g
7 g
1 g
21 mg

1 cup crushed graham crackers
2 Tbsp brown sugar
2 Tbsp unsalted butter
1 Tbsp pure maple syrup
¼ tsp cinnamon
⅛ tsp nutmeg
1 tsp lime zest

12 oz low-fat cream cheese 
½ cup cane sugar
1 Tbsp fresh lime juice
1½ tsp pure vanilla extract
3 Tbsp egg whites
1½ Tbsp lime zest

Strawberry Compote
1 cup diced fresh strawberries
1 Tbsp cane sugar
⅛ vanilla bean
⅛ tsp fresh lemon juice
½ Tbsp corn starch
2¼ Tbsp water

  1. Preheat oven to 375F. 
  2. To make crust, mix graham crackers, sugar, butter, maple syrup, cinnamon, nutmeg and lime zest in a medium mixing bowl until well combined. Spray a medium-sized 12cup muffin pan with canola oil spray. Place 1 heaping tablespoon of crumb mixture in each muffin cup. Press crumbs firmly on bottom and a ⅓ of the way up the side of each cup to form a crust. Set aside.
  3. To make filling, blend cream cheese, sugar, lime juice, vanilla, egg whites, and lime zest in a medium bowl using a hand held mixer on medium speed until smooth. Spoon 3 tablespoons mixture into each of the 12 crust-lined cups.
  4. Bake cheesecakes for 15 to 20 minutes, or until the center of the cheesecake is almost set. Remove from oven and place on rack to cool for 20 minutes. Carefully remove cheesecakes from pan by running a knife along the edge of the crust. Let cool completely on wire rack then chill until ready to serve.
  5. In a small saucepan, combine all compote ingredients except cornstarch and water. Simmer for a few minutes. In a small bowl, combine cornstarch and water to form a thin paste. Add to strawberries and cook for 3 minutes on medium heat, stirring constantly until sauce thickens slightly. Remove from heat and strain to remove seeds. Allow to cool slightly and puree until smooth.
  6. Top each cheesecake with 1 tablespoon of strawberry compote.