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Lemon Lime No-Bake Mini Cheesecakes

Name: Lemon Lime No-Bake Mini Cheesecakes
Prep time: 15 min
Total time: 3 h 15 min
Cuisine: Cakes
Ingredients: For the crust:; 1 tablespoon Splenda® Stevia Sweetener Jar; 2 tablespoons vegetable oil spread or butter; 8 tablespoons graham cracker crumbs; For the filling:; 2 tablespoons lemon juice; 2 tablespoons lime juice; 1/4 cup Splenda® Stevia Sweetener Jar; 1 (8-ounce) package light cream cheese, softened to room temperature; 1 teaspoon lemon zest; 1 teaspoon lime zest; 1/2 cup light whipped topping or coconut whipped topping; Garnish:; 6 slices of lemon or lime

Makes 6 mini cheesecakes Calories 150 Prep Time 15 minutes Total Time 3 hours, 15 minutes Made with Splenda® Stevia Sweetener

Ingredients

For the crust:

1 tablespoon Splenda® Stevia Sweetener Jar

2 tablespoons vegetable oil spread or butter

8 tablespoons graham cracker crumbs

For the filling:

2 tablespoons lemon juice

2 tablespoons lime juice

1/4 cup Splenda® Stevia Sweetener Jar

1 (8-ounce) package light cream cheese, softened to room temperature

1 teaspoon lemon zest

1 teaspoon lime zest

1/2 cup light whipped topping or coconut whipped topping

Garnish:

6 slices of lemon or lime

Nutrition Info Per Serving

Serving Size: 1 mini cheesecake

Calories	150
Total Fat	10g
Saturated Fat	5g
Cholesterol	20mg
Sodium	220mg
Total Carbs	21g
Dietary Fiber	0g
Sugars	5g
Added Sugars	0g
Protein	4g

Instructions

Prepare the crust: In a small bowl, melt butter in the microwave. Stir in Splenda Stevia Sweetener until fully dissolved. Stir in graham cracker crumbs until the mixture has the consistency of wet sand.
Divide crust mixture among 6 (4 ounce) glass jars or ramekins. Spoon about 1 ½ tablespoons of the crust mixture into each. Press down so crust mixture is smooth on top. Set aside.
In a small bowl, add lemon juice and lime juice. Stir in sweetener until its dissolved.
Using a hand mixer, beat the cream cheese until light and fluffy. Pour in juices with sweetener and continue to beat. Add in lemon and lime zest. Scrape the sides and bottom of the bowl as needed. Gently fold in whipped topping using a rubber spatula, being careful to keep the mixture light and airy.
Carefully scoop about 3 tablespoons of filling over each crust. Refrigerate for 3 hours. Top each mini cheesecake with a little slice of lemon or lime and serve!