The temperatures are rising, the days are getting longer and the beach outside our house is getting busier every day. It’s official – summer is just around the corner. Before I start posting ice cream cakes, flavoured frozen yoghurts, popsicles and other summer-themed recipes, I want to get as many spring-themed recipes in as possible. Recipes like this one for Frozen Key Lime Pie Cheesecake Cups.
Do you mind if I ramble for a minute? Are there any other food bloggers out there still struggling to write up blog posts? This ZipList plugin issue is doing my head in.
Even though they released a new updated version of the plugin, I still can’t add a blog post when the plugin is active, which means in the meantime, all the Pink Recipe Box recipes are going to be written out in the plan, old fashioned none recipe card-way.
I feel bit better now. Ranting always helps, don’t you think? Anyway, back to these Frozen Key Lime Pie Cheesecake Cups! They’re pretty much a combination of all my favourite dessert elements. A buttery cookie base, a smooth and creamy white chocolate cheesecake layer and a citrus key lime topping. Oh my yum.
As I mentioned earlier, spring is transitioning into summer literally as I type where I live. Can you feel it where you are? I think this dessert is the perfect symbol of this. The springtime zesty citrus flavour of the limes is the star of the show, whilst the whole dessert comes in the form of a frozen cup, perfect for summer.
Why did I freeze this dessert and not just refrigerate it? Because the key lime pie layer didn’t fully set in the fridge. Hey – at least I’m honest! I could have said because I wanted to do the whole symbolising spring transitioning into summer in one dessert thing like I mentioned above. Actually, that would have sounded much better and more professional, wouldn’t it?
Mind if I veer off-tangent again? I wrote a post a few weeks ago about how I was going to put Pink Recipe Box on the back burner for a bit whilst I get my head around everything I’ve got to do and everything I want to do. Well, I’m happy to be able to tell you guys that I think I’m finally on top of it all and can begin posting three times each week again!
The idea is to upload a new recipe on Monday (ideally a savoury or breakfast recipe), another new recipe on Friday (ideally a sweet or drink recipe) and a post makeover on Wednesday. So although you’ll only see two new posts appear each week on the Pink Recipe Box homepage, if you like me on Facebook, follow me on Twitter or add me into your circles on Google+, you’ll be notified when a new post makeover is up, too.
Sound good? Great! Now I’m off to clear my cache and trash my computer to see if there is anyway I can sort out the plugin issue on my end. Happy Friday!
- 6 small vanilla sandwich cookies I used Mcvities Vanilla Cheesecake Creams
- 2 tablespoons butter
- 3 tablespoons cream cheese at room temperature
- 3 tablespoons white chocolate chips
- 1/2 teaspoon vanilla extract
- 1 medium egg yolk
- zest and juice of 1 lime
- 1/2 cup condensed milk
- green food colouring
Place the sandwich cookies into a food processor and process until they turn into fine crumbs. If you don't have a food processor, you can put your cookies into a Ziploc bag and bash them with a rolling pin until they break up into crumbs.
Melt the butter in a small bowl in the microwave. Tip the cookie crumbs into the melted butter and stir until all the liquid has been absorbed.
Evenly distribute the cookie crumbs between six moulds of a mini muffin pan. Use a small spoon to press down hard on each mound of cookie crumbs to make them form a solid base. Place the muffin pan in the fridge to give the bases some time to firm up.
To make the cream cheese layer, melt the white chocolate chips in the microwave. Remove the white chocolate chips every 20 seconds or so to stir and ensure they don't burn.
Scoop the cream cheese into the bowl with the melted white chocolate. Pour in the vanilla extract and beat for around 2 minutes, until thick.
Evenly divide the cheesecake mixture between the muffin moulds, spreading it evenly so it fully covers each of the bases. Pop the muffin tin back in the fridge to set slightly.
For the key lime pie layer, beat together the yolk, zest, juice, condensed milk and green food colouring with an electric whisk for around 2 minutes, until all the ingredients are well combined.
Pour the key lime pie mixture on top of the cheesecake layer. Cover the muffin tin with plastic wrap and leave in the fridge for at least two hours to set.
When you're ready to serve, leave the frozen key lime pie cheesecake cups to defrost slightly for 15-20 minutes at room temperature.
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