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Directive has been serving the Oneonta area since 1993, providing IT Support such as technical helpdesk support, computer support, and consulting to small and medium-sized businesses.
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Tacos and Limes and Raspberries, Oh My!

Tacos and Limes and Raspberries, Oh My!

Today's Crock-Pot Thursday menu combined a main entree of beef tacos, an old favorite, with a first time recipe for dessert, Mini Lime Cheesecakes with Raspberry Sauce. Well, the cheesecakes became an instant classic. In fact, check out the video to learn how to make these tiny cups of sugary goodness.

 

Mini Lime Cheesecakes with Raspberry Sauce

minicheesecake

FILLING

  • Two 8-ounce packages cream cheese, softened
  • 1/2 cup sour cream
  • 2 large eggs, at room temperature
  • 3/4 cup sugar
  • 2 teaspoons freshly grated lime zest
  • 1/4 cup lime juice (about 2 large regular limes)
  • 1 heaping tablespoon cornstarch
  • 1 teaspoon vanilla extract

RASPBERRY SAUCE

  • 3/4 cup thawed frozen raspberries
  • 2 tablespoons sugar
  • 1/2 teaspoon freshly grated lime zest
  • 1 teaspoon water

CRUST

  • 24 regular muffin liners
  • 3/4 cup fine graham cracker crumbs
  • 1/4 cup sugar
  • 4 tablespoons salted butter, melted

DIRECTIONS:

Preheat oven to 300° F. Place 24 cupcake-size muffin liners in two 12-cup muffin pans. Spray the liners lightly with cooking spray.

  • For crust: In a small bowl, stir together graham cracker crumbs, sugar and melted butter, then press about 1 Tablespoon of mixture firmly into the bottom of each liner. Set aside.
  • For filling: Using an electric mixer, beat the cream cheese and sour cream until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Add the sugar, lime zest, lime juice, cornstarch and vanilla and beat until smooth. Pour the filling into the prepared crusts. Bake about 20 minutes or until the tops are lightly brown. Let cool completely then cover and refrigerate for at least 2 hours before serving.
  • For Raspberry sauce: Process thawed raspberries, sugar, lime zest and water in a food processor or blender until smooth. Chill for at least 1 hour before drizzling over the cheesecakes. Serve and enjoy!
Tags:
Cheesecake Crock Pot Thursday Tacos Mexican Crock Pot Thursday Video

About the author

Charlotte Chase

Charlotte Chase

Charlotte is the Chief Operations Officer and Marketing Manager at Directive. When she isn't wrangling the staff here, she can be found spending time with her dogs, Pixel and Draper, or scoping out Pinterest for Crock-Pot Thursday recipes. Outside of the office, Charlotte enjoys riding her Spyder with her husband Chris, their two sons, and their friends, as well as relaxing on the beach.

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