This is a recipe I modified a bit to be individual servings and added a hint of lime juice for a different taste. Cheesecake recipes used to frighten me, but I finally gave them a try and if I can make them so can you! The scariest part is the egg whites and I’ll help you get through that!

What we need:

• Two packages of Keebler mini graham cracker crusts (6 mini crusts per pack for one dozen all together)
• Three 8 ounce packages of cream cheese
• 1 1/4 cup sugar
• 6 large egg whites
• 8 ounces sour cream
• 1/2 cup lime juice (I used bottled lime juice!)

Optional items:

• 1 lime
• your favorite whipped topping

Oven to 350 degrees….

In a large mixing bowl beat the cream cheese until it’s creamy in texture. You can soften it ahead of time to make things easier, or pop it in the microwave on the defrost setting for a quick softening. Add the sugar and beat until combined. Add the lime juice and sour cream and mix well. *Lemon or other flavor juice can be substituted for a different flavor if you don’t want to use lime!*

In a separate bowl you want to beat the egg whites until stiff peaks form. Don’t be afraid of this part! This is actually the first time I made a recipe that called for egg whites. I was always afraid to separate the egg. To make it easier on yourself, use a strainer! Just place a small strainer on top of the bowl and break eggs over it, this way you’ll avoid getting any yolk and shell in the egg white. I can’t believe I was scared of doing this! On a side note, passing the yolk from side to side or running it through your hand may look cool at first, but both those methods are messy and likely to pick up lots of germs either from the egg’s shell or your own hand. Straining keeps your egg white as germ free as possible.Fold the stiff egg white into the creamy mixture and mix it all up one more time. Scoop final mixture into your mini crusts and bake for one hour. Chill cheesecakes for approximately 8 hours before serving, and optionally you can garnish them with some sliced limes and whipped topping! Yummy
That’s it, there is no more. See, that wasn’t so hard was it? Of course the waiting is hard, baking for an hour then chilling the completed masterpiece can be a real patience tester. If you happen to get impatient and you’re sure the cheesecake is completely chilled go ahead and grab one out of the fridge even if it’s only been 7 hours and not 8! LOL Enjoy!

Grab our easy to use standard 4×6 recipe card for this fun dessert! >>Click here to download, save and print mini cheesecakes recipe card<<

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