Key Lime Cheesecake Bites

Shopping List

• 3/4 cup Graham Cracker Crumbs
• 3 Tbsp. Butter, Melted, and Cooled
• 2 (8-ounce) Packages of Cream Cheese, at Room Temperature
• 1/2 cup Sugar
• 1/4 tsp. Salt
• 2 Large Eggs
• 1/2 tsp. Vanilla Extract
• 6 tbsp. Key Lime Juice
• Raspberries for Garnishing

Instructions

• Preheat oven to 325° F. Line muffin tin with paper liners.
• Mix graham cracker crumbs and melted butter. Divide the mixture evenly among the muffin cups and press with your fingers to form an even layer on the bottoms.
• Beat cream cheese on medium speed until smooth (about 2 minutes).
• Gradually beat in the sugar and salt until incorporated (about 1 minute).
• Add the eggs, one egg at a time and beat until thoroughly combined.
• Add the vanilla and key lime juice. Beat until mixed.
• Divide the mixture evenly among muffin cups.
• Bake until the edges are set, but the center still jiggles (20-25 minutes for large, 15 minutes for mini).
• Let cool completely for one hour.
• Cover with aluminum foil and refrigerate until completely chilled.
• When ready to eat, garnish with fresh raspberries.