Life of a Gal Named Liv

Yummy and light, these cheesecakes are the perfect little treat. You can switch up which berries you use if raspberries aren’t  your “thing,” or add more of a “pop” with extra lime juice. Here is the recipe I came up with one late August night- enjoy!

Yield: 12 mini cheesecakes, preheat oven: 350

Crust:

1 1/4 cups graham cracker, 4 tbs brown sugar, 5 tbs melted butter

Cheesecake:

8 ounces cream cheese, 1/4 cup sour cream- room temperature, 1 large egg, 1/4 cup sugar, 1 tsp vanilla

Topping:

1/4 cup lime juice (preferably fresh), 1/8 cup sugar, 1/4 tsp cornstarch, 2 cups fresh berries

Directions:

Line muffin holes with liners, and be sure oven is heated to 350. Stir together all of the crust ingredients until mixed well- it should be a grainy mixture- and spoon it into the muffin liners evenly. Once divided between the muffin liners, press crust down by using the bottom of a shot glass. Once the crusts are firmly compacted, start on the cheesecake. In a mixing bowl, beat sour cream and cream cheese together until smooth. Once smooth, lightly blend in the rest of the ingredients ending with the egg. Be sure the mixture doesn’t have lumps! Evenly divide cheesecake among crusts and pop in the oven for 20 minutes. While baking, start preparing the topping. Place the lime-juice, sugar, and cornstarch in a saucepan and stir continuously while heating on medium. Stir until it boils and then let cool to room temperature. Once out of the oven, let the cheesecakes cool, and then put them in the refrigerator for 2 hours. Before serving, take them out of the liners, drizzle on the chilled topping, and place berries on the top!