Key Lime Cheesecakes with Raspberry Swirls

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 mini muffin pans and line with fancy paper liners. (5 minutes)

Recipe View 10 mins Combine the crushed shortbread cookies, melted butter, and 1 teaspoon of lime zest in a bowl until evenly moistened. Press the mixture firmly into the bottom of the prepared muffin pans to create a solid base. A small shot glass or tart tamper works wonders for evenly distributing the crumbs. (10 minutes)

Recipe View 20 mins Bake the crusts in the preheated oven for 5 minutes. Remove from oven and let cool completely. (20 minutes)

Recipe View 10 mins In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Gradually incorporate the eggs one at a time, followed by the 3 teaspoons of key lime zest, key lime juice, and vanilla extract. Mix until just combined, being careful not to overmix. (10 minutes)

Recipe View 15 mins Pour the cream cheese mixture into the prepared muffin cups, filling almost to the top. Gently spoon a small dollop of raspberry preserves onto the surface of each cheesecake. Use a toothpick or skewer to create delicate swirls, marbling the preserves into the cream cheese filling. (15 minutes)

Recipe View 15 mins Bake in the preheated oven for 13 to 15 minutes, or until the cheesecakes are set around the edges but still have a slight jiggle in the center. (15 minutes)

Recipe View 8 hrs Allow the cheesecakes to cool completely at room temperature before refrigerating for at least 6 to 8 hours, or preferably overnight. This allows the flavors to meld and the texture to firm up. (8 hours)