For Christmas Eve I made mini gluten free lime cheesecakes and they were absolutely fabulous. Cheesecake is my favorite dessert, tied with chocolate cake, of course.
Ingredients: Two Limes, Crushed gluten free graham crackers, Two 8 oz sticks of cream cheese, sugar (I substituted with Truvia) and a container of cool whip.
This was the first time I ever juiced a lime and it was surprisingly hard/tedious/annoying. I wonder if you can find fresh squeezed lime juice at any stores…. But still definitely totally worth it in the end.
First, mix together the lime juice and cream cheese. Next, add in the sugar. After these there ingredients are mixed together add in the cool whip and continuing mixing.
Second, when done mixing all the ingredients together line a cupcake tin with liners and place the graham cracker at the bottom to be the crust of the cheesecake. Then begin pouring the cream cheese/lime/sugar/cool whip mixture into the cupcake tin.
Lastly, place the tin in the refrigerator for about an hour or so.
When you serve them you take the liner off and put whipped cream on top. If I made these again I would mix the graham cracker crumbs with some melted butter first so that it sticks together and does not fall apart as easily as it did.
So easy, so simple, so gluten free.