Citrus Mini Cheesecakes
For 25 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegetarian recipe has 81 calories, 1g of protein, and 5g of fat per serving. This recipe serves 60. Head to the store and pick up original mix, citrus peel, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 55 minutes.
Instructions
Heat oven to 375F. In medium bowl, stir crust ingredients except butter. With pastry blender (or pulling 2 table knives through ingredients in opposite directions), cut in butter until mixture looks like coarse crumbs. Pat on bottom of ungreased 15x10x1-inch pan.
Meanwhile, in large bowl, beat cream cheese, 1 1/2 cups sugar, 2 tablespoons Bisquick mix and 1 teaspoon lime peel with electric mixer on medium speed until blended and fluffy. On low speed, beat in milk, lime juice, vanilla and eggs until blended. Beat on low speed 2 minutes longer.
Pour over partially baked crust.
Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour. Refrigerate until ready to serve. For mini cheesecakes, cut into 10 rows by 6 rows.
Garnish with citrus peel. Store covered in refrigerator.