Key Lime Mini Cheesecakes

These delectable upside-down treats can be prepped and frozen up to 2 weeks in advance.

Ingredients

• 1 (8 oz.) pkg. cream cheese
• 1 (14 oz.) can sweetened condensed milk
• 10 key limes, 8 zested and juiced, and 2 cut into wedges
• 1½ cups whipped cream, divided
• 1½ cups graham cracker crumbs
• 1 stick butter, melted
• 12 raspberries
• 12 mint sprigs

Instructions

1. In a food processor, blend cream cheese, condensed milk, ½ cup lime juice, and 2 Tbs. lime zest and a pinch of salt until smooth. Fold in 1 cup of whipped cream. Divide evenly among 12 lined muffin wells.
2. In a bowl, combine graham cracker crumbs and butter. Spoon mixture on top of each mousse cup, spreading to cover. Freeze at least 4 hrs.
3. Unmold mini pies from muffin wells and remove liners; invert onto serving platter so crumbs are on the bottom. Pipe remaining whipped cream on top of mini pies. Garnish with lime wedges, raspberries and mint.