Would you eat microwaved key lime pie? This recipe from Apartment Therapy says it’s good. It doesn’t look super-delicious in this picture (looks like refried beans with whipped cream on top) but I’m willing to try it in the name of science. I’ll report back…
2 Minute Lime Cheesecake
Yields 2-8 servings
3 tablespoons butter, melted
1/4 cup graham cracker crumbs
1/4 cup gingersnap cookie crumbs (we doubled gingersnaps and omitted the graham crackers)
1 tablespoon sugar
8 ounces cream cheese, softened
1/3 cup sugar
Zest of one lime
2 tablespoons fresh lime juice (alternately, you can try Key lime juice)
1 tablespoon potato starch (can be omitted)
Combine graham/cookie crumbs with 1 tablespoon of sugar and melted butter. Divide into 8 paper muffin liners or 2 pint size mason jars (Note: We found the papers to work, but they were quite soggy and didn’t offer much in the way of structure. We much preferred the mason jars!). Press crumbs into bottom.
Mix remaining ingredients until smooth. Divide into liners or jars and place in a glazed ceramic vessel. Ramekins, baking dishes, exc. The cupcakes will take the shape of the item they’re placed in, so keep that in mind if presenting these for a party. (Slashfood suggests using a 4oz ramekin for each liner, but since we’ve trimmed down our kitchen that wasn’t an option and used an 8×8 baking dish to hold the liners in).
Place in microwave for 2 minutes (if you don’t have a rotating tray, do 1 minute, turn and heat for 1 minute more). Microwave for 30 second intervals until top of cheesecake appears dry. We found we didn’t need any additional time, but others have needed up to 2 minutes.
Let sit in refrigerator for 1 hour before serving. After cooling, there will be a slight dimpling of the top, so make sure to garnish with a little whipped cream or lime curd for an extra tasty and beautiful treat!
They could be the perfect thing to curb your late night sweet tooth!