These tiny muffins are something out of the ordinary with the deliciously tangy flavours of lime and blackberry. Surprise yourself!
These are amazing! The yield was much higher than what the recipe had said, so I ended up having to bake the first batch of shortbread, allow them to cool briefly, and then do the other batch of crusts. Then I baked half the cheesecakes, waited about an hour before I removed them (carefully) from the pan, and then baked the other half. I didn't have a shot glass to push the shortbread crusts down, but the key limes I was using were just the right size, and they worked great. Also, a few hints about the raspberry: Mix the preserves before you start adding them to the cheesecake. They'll be much easier to work with. Also, the cheesecakes look better if you use less raspberry, rather than more. Just a small drop is enough to add color and the raspberry taste. - 11 Apr 2009 (Review from Allrecipes USA and Canada)
We love these! Delicious, Fast and Easy. I thought I had shortbread cookies but didn't so I used Chocolate Wafers in place of them. The dark chocolate cookies taste great with the black raspberry preserves. The cheesecakes had been in the oven too long when I realized I had forgotten to swirl the preserves in. I just topped each one with a small spoonful and a fresh raspberry before serving. Delicious. Thanks for sharing! - 04 May 2011 (Review from Allrecipes USA and Canada)
I made these for a party at work. Everyone loved them. At least one person described them as "heaven on a plate." The raspberry compliments the key lime really well. I made these with regular limes (couldn't find any key limes) and baked them in regular sized muffin cups. I served them with a dollop of whipped cream, which both tasted good and hid any imperfections in the attractiveness of the raspberry swirl. I don't think you really need quite as much raspberry preserves as the recipe calls for, but other than that it is great as is. - 13 May 2008 (Review from Allrecipes USA and Canada)