This last week, I traveled to the the Lower 48 to make desserts for an event. It was a celebratory affair with family and friends, moments filled with hope, sprinkled with expectation. Similarly, I wanted the desserts I made to lift the spirit – to be small, beautiful bites of optimism.
These key lime cheesecakes in mini Mason jars fit the bill perfectly with their citrusy brightness and indulgent creaminess. They were quick to disappear off of the dessert table, as I watched people sneak over and grab several jars to take back to their seat before they were all gone. People gushed; I blushed.
If you’re intimidated by making larger cheesecakes, mini cheesecakes are a great place to start. With fewer steps, the absence of the often-terrifying springform pan and water bath combination, a shorter baking time, a much briefer trip to the refrigerator, and no need to carefully slice the cake, mini cheesecakes can be the much simpler way to go. As a bonus, the Mason jars make a lovely presentation when you’re aiming to impress.
This recipe was featured in Anchorage Daily News.