We sort of skipped St Patrick's Day for the most obvious of reasons, so I went digging in my archives for things we could do after the fact. Mila got a chance to make a leprechaun trap, which was wildly successful, and I made a green frittata. That just left us looking for a green dessert, and I came across this old post.
I forgot how amazing these little things were.
It turns out that all of the ingredients were actually available when I ran to the grocery store for my attempt at a full week's food. I was already spending all of the money, so I went for it. The girls managed to make them all by themselves with just a little bit of help zesting the limes.
Lime Cheesecake Tarts
3 packages frozen mini fillo shells (or one pie crust--graham or regular)
1 package cream cheese (I have used reduced fat cream cheese and the recipe turns out just fine)
3/4 cup sugar
Juice from 2 limes
Zest from 2 limes
1 1/2 cups heavy cream
1. Take the Fillo Shells out of the package. Ta-dah! You're done preparing the crusts!
2. In a medium mixing bowl, combine the cream cheese, sugar, lime juice, and lime zest with a mixer on low speed until smooth (about two minutes).
3. In a separate large bowl, beat the heavy cream with a mixer at high speed until peaks begin to form.
4. Add the cream cheese mixture to the whip cream little by little, gently stirring to combine the two.
5. Spoon the lime cheesecake filling into your pie crust or Fillo Shells.
6. Garnish with a bit of lime zest.
7. Refrigerate for 10-15 minutes before eating.
8. Try not to eat all of it at once. (I may have failed at this step. It's possible.)
