powdered sugar for dusting
½ cup salted Butter
¼ cup sugar
1 teaspoon lime peel
1/8 cup lime juice
¾ teaspoon vanilla
1 cup plus 2 tablespoons flour
½ cup pecans, Chopped
8 oz. cream cheese, room temperature
1 (14-oz.) can sweetened condensed milk (only use 13 oz.)
4 tablespoons lime juice
1/2 teaspoon vanilla
1-2 teaspoons green food coloring
¼ cup raspberry jam (I used freezer jam!)
½ (8-oz.) container whipped topping, thawed
Heat oven to 350º F. Grease bottom only of 30 mini muffin cups. In medium bowl, beat butter and sugar until light and fluffy. Add lime peel, lime juice, and vanilla. Fold in flour and nuts. Press 1 tablespoon of cookie dough into each muffin cup. Bake at 350º F. for 12 minutes or until medium brown. Leaving the cookies in the muffin cups let cool on a wire rack.
In medium bowl, combine the cream cheese and 13 oz. sweetened condensed milk until smooth. Add lime juice and vanilla. Divide batter between muffin cups filling each cup to the top. Place in the refrigerator for 1 hour or until set.
Remove cheesecakes from pan using a knife to go around the sides. Place cheesecakes on wire rack. In small bowl, gently mix strawberry jam with whipped topping. Using a small spoon put a dollop of strawberry whipped topping on top of each cheesecake. Top with strawberry pieces and dust with powdered sugar.
Yield: 30 servings (1 cheesecake per serving)