Strawberry Key Lime Cheesecake Bites

5 from 2 votes

Strawberry Key Lime Cheesecake Bites

Cheesecake bites are my favorite and easiest way to have cheesecake. It has enough cream cheese that when it has been in the refrigerator overnight, it can be picked up and eaten just like a cookie.

Prep Time20

Total Bake Time40

Chill8

Total Time9

Course: Cookies, Gluten-Free, Nuts

Cuisine: American

Difficulty: Medium

Servings: bites

Calories: 151kcal

Ingredients

CHEESECAKE FILLING

¼ cup (60.5 g) Key lime juice
16 ounces Cream Cheese 2 bars
½ cup (153 g) Condensed milk
½ teaspoon Vanilla Extract
2 (2) Eggs
¼ cup (1.76 oz) Sugar white

CRUST

7.5 ounces Pamelas Honey Grahams
½ cup (67 g) Macadamia nuts
⅓ cup (75.67 g) Melted butter unsalted
1 Tablespoon Sugar white

SWIRL

6 ounces Strawberry preserves

Instructions

CRUST

In a food processor, pulse the macadamia nuts into small pieces. Add the entire box of Pamela's Honey Grahams and continue pulsing until fine. Transfer to a bowl, add the sugar, and stir in the melted butter with a fork until evenly moist.
Line an 8x8 or 9x9 baking pan with foil, leaving overhang on two sides. Press the graham mixture firmly and evenly into the bottom of the pan, then set aside.

CHEESECAKE FILLING

Preheat the oven to 325°F (165°C or 170°C).
Using a mixer, blend the cream cheese and sugar together. Stop and scrape down the sides and add one egg at a time and mix until combined. Add the key lime juice, condensed milk, and vanilla extract and blend. The mixture will be thin but will thicken while baking. Pour the cream cheese mixture on top of the graham cracker crust and lightly drop the pan to ensure there are no air pockets.

STRAWBERRY SWIRL

Drop small spoonfuls of preserves over the top of the cheesecake layer. Use a knife to gently swirl the preserves without cutting into the crust.
Bake for 40 minutes. To tell if it is set give it a little jiggle there should be much movement. Let it cool on the counter for 45 minutes before covering with plastic wrap and setting in the refrigerator. Leave it in the fridge overnight. This amount of time gives the cream cheese time to set and the flavors to meld.
After chilling overnight, lift the cheesecake out of the pan using the foil overhang. Carefully peel off the foil and transfer to a cutting board. Slice into squares and serve as-is or topped with whipped cream and diced strawberries.

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