Key Lime Mini Cheesecakes
The church I belong to has an opportunity shop that opens one Friday and one Saturday a month for 4 hours each day, and its become a labor of love for me to participate in each month.
I am the youngest person that volunteers in the shop and let me tell you something, the older women will kill you! They can work me under the table and I consider myself in
pretty good shape! They never want to stop working and eating is frowned upon unless it’s a hotdog and I try not to eat them a lot unless it’s a good for you hotdog. I challenge anyone to work with them and not be wore out when your done!
I so glad I get to work with so many wonderful, strong women that are determined to do whatever they need to do, if they see a problem, they figure out a way to work around it and not ask for a whole lot of help. They are great mentors and women to
look up to!
Anyway… on Saturday’s we always have a bake sale and so every Saturday I would bring things and every Saturday my stuff didn’t always sell, ouch! I consider myself a pretty competitive person so, recently I’ve upped my game and I’m selling out! YES!!!!!!!!!! Because it good for the church……
So to kick off my first Bake Sale Saturday for my blog and for the church I made Key Lime Mini Cheesecakes – awesomely good and springy, so they would go perfect for your Easter Table
25 golden oreo cookies
6 TSBP melted butter
1 8 oz softened cream cheese
1 14 oz can sweetened condensed milk
1/2 cup of key lime juice
3 to 4 drops of green food coloring(optional)
1 cup heavy whipping cream
2 TBSP sugar (either confectioner sugar or regular)
1 tsp of vanilla
Start by making your crust, in a food processor or a ziploc bag crush the oreo cookies then add melted butter and press into 9 inch pie pan or in individual cups like I did and refrigerate.
While your pie crust firms up, with a hand mixer or stand mixer whip your cream cheese in a bowl until light and fluffy about 2 minutes add the sweetened condense milk and key lime juice and mix well andadd food coloring if you want it to be greener(as shown in pic).
Pour into pie crust and refrigerate for at least 2 hours and while that’s refrigerating put a large bowl in the frig with the beaters to your mixer. Before serving you pie, add cold whipping cream to the bowl and whip until very thick and add the vanilla
and sugar. spread or pipe the whipped cream on your pie or pies and enjoy!
These look very springy and mine sold out within an hour of the Op shop opening so try this recipe for your next bake sale or to grace your Easter table for a beautiful green center piece.