Blueberry-Lime Cheesecakes

This dessert is ideal for little ones since it makes small, individual cheesecakes. They are fun to make with your child -- he or she can help crush the crackers, mix the filling, and put the fruit on top. A ginger snap base and raspberries are nice alternatives.

Ingredients

For Serving

Directions

1. Put the Graham crackers in a heavy-duty plastic bag and crush to fine crumbs with a rolling pin. Stir the crumbs into the melted butter. Divide among four 3 inch-diameter loose-bottomed tart molds. Press the crumbs evenly over the bottom.
2. Put the cream cheese in a bowl and beat to soften slightly. Add the yogurt, lime zest and juice, and sugar and beat to combine. Whip the cream in a separate bowl until it makes soft peaks, and then fold into the cream-cheese mixture.
3. Spoon the filling into the molds over the crumb bases. Cover and chill for at least 2 hours, or overnight, to set. Or freeze the cheesecakes when needed, thaw overnight in the refrigerator.

4. Remove the side from each mold, and then use a metal spatula to carefully lift the cheesecake from the bottom of the mold and place on a plate. Top each cheesecake with blueberries and dust with sifted powdered sugar before serving.