Key Lime Cheesecake Minis

In honor of the cheesecake queen being at my house for a week I knew we had to make some cheesecake. So we picked key lime and the LONG process begins!

Turn oven onto 350 degrees. Then add 1/4 cup of sugar to a mixing bowl...

With 3 tablespoons of corn starch...

And 8 oz of room temperature cream cheese.... Mix together for about three minutes until well blended. Scrap the sides of the bowl if needed...

While you wait, line a cup cake sheet with 12 cup cake tins and spray

Now you can add in the remaining 8 oz of room temperature cream cheese...

And the remaining 1/2 cup sugar...

1 tablespoon of pure vanilla extract...

Whisk together two eggs and slowly add to the mixer while on low speed...

1/3 cup heavy whipping cream, just until the cream has blended in.

Then quickly stir in about 1 teaspoon of grated key lime rind which is about 2 key limes... MAKE SURE TO NOT OVER STIR!

Pour evenly into the 12 cup cake tins...

Place the tin into a hot water bath and then bake for 45 minutes...

Remove from water bath, leave in tin and place on a wire rack for 2 hours...

Now you can begin making the key lime cream for the filling... Start by adding 1 teaspoon of unflavored gelatin to a microwave safe bowl...

With one tablespoon of cold water...

Mix together until it thickens and add in the microwave on high for 30 seconds

Add 1 cup cold heavy whipping cream to a mixing bowl... Turn it on high and let whip until peaks form...

Add in 1 tablespoon of white sugar...

1 teaspoon of pure vanilla extract...

Finally whip in the gelatin just until it is mixed in and turn off the mixer

Add in some green food coloring...

And 1/4 cup of lime-aid juice concentrate slightly frozen... Mix together with spatula, add in piping bag, and place in the refrigerator for thirty minutes. When ready, pipe into the centers of the cheesecakes. Enjoy!