I like lime and lemon desserts and cheesecake and since the weather has been in the 90s I didn’t want to turn on my oven. So this recipe looked perfect. I found it on Epicurious. If you want to try it go here. And you should try it.
For this recipe I used actual key limes. My local grocery store doesn’t often have them so I have never used them before. They are small. Which caused me to over buy key limes. I only used eight and bought about four times that many. I will have to make more lime desserts.
Since they are small I also found that they are a pain to juice and zest. My big clumsy hands had trouble holding on to the slippery little things while trying to zest them with a microplane without zesting my fingers.
The heavy cream gets whipped and some goes into the filling but there is some left over to put on top when the cheesecakes are done. Which is lovely, since there is nothing better than fresh whipped cream.
Once you have the filling all mixed up it says to pipe it into the cupcake liners. But, again, I took the lazy man’s way out and just spooned it in. You can fill them almost all the way to the top and have enough to make 12. After you put the crust on they will come right to the top of the liner. I left them in the freezer overnight and ate them straight from the freezer. I was worried that I would have to let them sit for a bit to soften so I could get a fork through them but they never got that hard. So you can just leave them in the freezer until you are ready to eat them and there is no waiting or timing it out so they are soft but not melted.
They are creamy and tart and have a good strong lime flavor. And they are cute too. And since you can keep them in the freezer they can last probably far longer than anyone can wait to eat them. They got rave reviews and I have to admit that I had trouble stopping after eating just one so they are a little dangerous to have around the house. But I'm sure I'll be making these again.