Ingredients Jump to Instructions ↓

  1. Bottom:

  2. 4 ounces cream cheese, at room temperature

  3. 1 egg, at room temperature

  4. 1 Tablespoon fresh key lime juice (you may use Persian lime if necessary)

  5. 8 Tablespoons butter, melted, but at room temperature (1 stick)

  6. 1 box (18 1/4 ounces) French vanilla cake mix

  7. Filling:

  8. 2 (8-ounce) package cream cheese, at room temperature

  9. 3 eggs, at room temperature

  10. 1-1/2 cups powdered sugar

  11. 2 teaspoons vanilla extract

  12. Finely grated rind from 1 lime (about 1 teaspoon)

  13. White chocolate chips

Instructions Jump to Ingredients ↑

  1. Finely grate the rind from 1 lime and set aside.

  2. Preheat oven to 350 degrees F. Line mini-muffin pans with papers.

  3. For the Bottom:

  4. Cream 4 ounces of cream cheese , 1 egg, lime juice, and butter together on low speed until combined, about 1 minute. Blend in cake mix by hand until combined. It will be very thick, but piable like a soft dough. Press 1 teaspoon mix into bottom of each mini- muffin paper.

  5. For the Topping:

  6. Place cream cheese, 3 eggs, powdered sugar, vanilla , and grated lime rind in a small bowl. Begin mixing on low speed until sugar is incorporated. Increase to medium speed and beat until smooth, at least 3 minutes or longer if need be. Drop about 1/2 tablespoon of mix into each muffin cup over vanilla base. Gently press 2 to 3 white chocolate chips into the filling in each muffin.

  7. Bake at 350 degrees F. for 15 to 17 minutes. Cool completely before serving.

  8. Yield: 6 to 7 dozen mini cheesecake bites


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