Ginger-Lime Mini Cheesecakes

Store-bought lime curd makes these zesty frozen desserts a snap to put together.

Ingredients

• 1 cup graham cracker crumbs
• 1 cup sugar
• ¼ cup butter, melted
• 1¼ cups heavy cream
• 2 (8 oz.) pkgs. cream cheese, at room temp.
• ¼ cup lime juice
• 1 Tbs. grated peeled fresh ginger
• 1 tsp. grated lime zest
• ½ cup lime curd, from 11-oz. jar
• 1 drop green liquid food coloring
• Lime slices, halved

Instructions

1. Line rimmed baking sheet with parchment paper. Place 6 (3”x2”) ring molds on baking sheet. In bowl, combine graham cracker crumbs and 2 Tbs. sugar; stir in butter. Press into bottoms of ring molds. Chill until set, 20 min.
2. On medium-high speed, beat cream and 2 Tbs. sugar until stiff; cover and chill. In separate bowl, on medium, beat cream cheese and remaining ¾ cup sugar until smooth. On low, beat in lime juice, ginger and zest until smooth. Fold in 2 cups chilled whipped cream; transfer remaining to pastry bag fitted with round tip; reserve and chill. Spread filling in molds. Cover; freeze until firm, 4 hrs.
3. Tint lime curd green. Run knife around insides of molds; remove molds. Transfer cheesecakes to serving plate. Spread lime curd on top. Pipe reserved whipped cream on top; garnish with lime slices.