A yummy idea for a mini version of lemon cheesecake & super simple. I found this recipe in one of my cookbooks by Sandra Lee of Semi-Homemade. I’ve made it a couple of times but I always use lemon curd instead of the lime curd. Might be a cute little addition to your Thanksgiving dessert table!! Here is the link to her recipe . . . http://tinyurl.com/nx8veqe
Petite Lemon Cheescakes (makes 6 mini cheesecakes)
1 8oz package of softened, Philadelphia creme cheese ½ cup sugar 3-4 tablespoons lemon or lime curd – Dickinson’s (I use 4 TBL, love lemons!) 6 mini graham cracker crusts, KeeblerIn a medium mixing bowl, beat cream cheese and sugar with an electric mixer until creamy. Beat in lemon or lime curd on low speed until just combined. Spoon mixture into individual graham cracker crusts. Add a squirt of whip creme and enjoy! (You can also make these the day before, keep covered in the fridge & just add a squirt of whipping creme before you serve them.)
Country Girl 