No-Bake Blueberry Lime Cheesecake Bite Dessert

No-Bake Lemon Cheesecake Bites

I think there are two kinds of people in the kitchen: those who can bake, and those who can cook. I fall into the latter.  So, the only kind of dessert I can make well is one that has very "baking" involved.

So this is my version of dessert, and I surprised to find that it actually was much better than many "cooked" desserts.  The whole thing took just a few minutes to make and I had all the ingredients already in my cupboard (double bonus!).

No-Bake Lime Blueberry Cheesecake Bites

Ingredients:

12 Muffin tins
3/4C graham cracker crumbs
3TBSP butter, melted
8oz cream cheese, softened (I used fat-free)
1 (14 oz.) can sweetened condensed milk
1/3C juice from a fresh lime, lemon, or both!
2 packets Splenda or Equal
2TSP  lime/lemon zest
Handful of blueberries, halved
8 oz container frozen whipped topping, thawed


Instructions:

Line 12 muffin pan cups with paper liners.

In a small bowl, combine graham cracker crumbs and and melted butter. Press one tablespoon of crumbs into the bottom of each liner.

With an electric mixer on medium speed, beat the cream cheese until smooth. Add the condensed milk , lemon/lime juice, and Splenda and mix well. Check for taste, if not sweet enough for you, add a touch more sugar.

Fold in the lime zest, blueberries, and 1 cup of the whipped topping.

Divide the mixture evenly among the lined muffin cups. Cover pan with foil or plastic wrap and refrigerate until firm, at least 3 hours.

When ready to serve, garnish with whipped cream and sliced lime or blueberry, if desired.

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7 Days of Thanksgiving Recipes - The Best NY Cheesecake

This was by far the best dessert I've ever personally made.  I partly believe that's because I love cheesecake, and so I make it well, but the other part I give sole credit to my Father-in-Law's recipe.

(The Best) New York Cheesecake

Ingredients

Crust:
Graham Crackers
Butter (softened)
Brown Sugar

Cheesecake:
3 Eight ounce packages of softened cream cheese or neufachatel cheese
1 C Sugar
1 TSP Vanilla
4 Egg Whites (beaten stiff)

Topping:
1 Pint Sour Cream
2 TBSP Sugar
1/2 TSP Vanilla

Instructions

Make the graham crust with a combination of ground graham crackers, butter, and brown sugar.  Press into the bottom of a spring pan and bake at 350 for about 10 minutes.

Meanwhile, mix cream cheese, sugar and vanilla until smooth and well blended.  Fold in beaten egg whites.  Place over cooled graham crust and bake for 5 minutes at 475.

While baking, mix together sour cream, sugar, and vanilla.  Remove cheese cake from oven and top with sour cream topping.  Cool to room temperature and then refrigerate.  Serve topped with choice of fruit (I used cranberry topping) or sliced almonds.