- Plentiful Pantry Key Lime Cheesecake
- 1/2 cup water
- 1/2 cup Rum (don’t use dark rum)
- Juice of 1 lime
- 12-15 large mint leaves
- 16 oz. cream cheese
- 2 cups heavy whipping cream
- 5 Tbsp butter
Place water, rum, lime juice and mint leaves into a blender and blend until mint is smooth and finely chopped.
Place softened cream cheese into mixing bowl and beat with mixer on low speed until smooth and creamy. Slowly add mint mixture. Continue to blend on low speed for 1 minute. Scrape down bowl as needed. Slowly add the Key Lime filling mix. Continue to mix on low speed for additional 1-2 minutes. Increase speed to high and blend for additional minute.
In a separate bowl you will need to whip the heavy whipping cream. Whip cream until stiff.
Gently fold whipped cream into cheesecake mixture. Transfer mousse into a piping bag or a gallon size resealable bag. Chill for 30 minutes to one hour in refrigerator.
While the mousse is chilling, make the cookie crust.
Melt butter and mix into Cookie Crust. Spoon a tablespoon or two into the bottom of a parfait glass or shot glass. Tap it down so it is smooth on top.
After the mousse has chilled, pipe into mini parfait glasses or shot glasses. Garnish with mint leaf, slice of lime or leftover cookie crumbs.
Products Used In This Recipe