Reviewed: May 7, 2012

Average, at best.

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Reviewed: Sep. 6, 2011

Delicious! I was confused about the directions - it calls for "mini" muffin pans, but I made "standard" size with no adjustments - yielded 22, and I would have liked to fill them up more than I did. Very, very tasty - tart with nice sweetness from the jam. I mixed some of the jam with whipped cream to make a nice lavender-colored frosting. Received lots of compliments!

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EGRACE1

Cooking Level: Expert

Reviewed: Aug. 15, 2011

This is a great recipe! I didn't have key limes, so I added the juice of a quarter of a lemon and some zest too. I did not use paper liners. I just used non-stick spray before cooking, then cooled in the refrigerator overnight. Then I ran a sharp knife around the egde of each and put them in the freezer for about an hour. They came right out.

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HAUSINGER

Reviewed: May 21, 2011

Very yummy!!!!! These have become a staple around my house. Made them according to the recipe and they were super yummy. My only complaint is that I wanted more of a lime flavor. Second time I doubled the lime juice (2/3 cup) and it was perfect for me. I top mine with a fresh raspberry or blackberry.

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eeekberry

Cooking Level: Intermediate

Home Town: Albany, Georgia, USA

Reviewed: May 20, 2011

Make sure to mix up the raspberry, it will soften and it will be easy to spoon thin lines onto the top of the cheesecake. Take a toothpick to swirl. I disregarded the review that said a tiny bit of raspberry goes a long way and wish I hadn't! As you know when jam/jelly is heated it turns to liquid. If you put too much on there the top turns into a nasty (but tasty!) mess. Better yet, next time I will probably bake them without the raspberry, and then spoon a nice sizable dollop on top after they cool (all of mine had a little well on top where the tops sank down). And perhaps drizzle a little white chocolate on top of that! I think the lime was good but I have a feeling lemon would have been better. I will try with lemon next time. Altogether an excellent recipe though and I will make these again!

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KC192

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

Reviewed: May 17, 2011

I would say the person that could not get the lumps out, the cream cheese was not soft enough & I would think mixing it 7 min. with a large mixer would be WAY TOO LONG. I know there are 2 size mini muffin pans, one is 12 & one is 24. marianne h

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marianne

Reviewed: May 15, 2011

These made 48 mini muffins for me. I followed other reviewers' suggestions and added a little extra key lime juice and just a touch of the raspberry preserves, more for color than flavor. The ones with more preserves sunk in around the preserves and didn't look as pretty (but still tasted fabulous!).

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Darwin

Reviewed: May 13, 2011

I've made a lot of cheesecakes. This one is just mediocre & can't stand alone. With the added lime, I think you'd have a really special combination, IF the recipe called for enough, which it doesn't -- Needs more zest, needs more juice. I wouldn't make it again without increasing both.

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mommymeggy

Cooking Level: Intermediate

Reviewed: May 11, 2011

The taste and texture was great. I agree with others that the crust doesn't need the butter. Next time I will leave it out.

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Jerry66

Cooking Level: Intermediate

Reviewed: May 9, 2011

Just a little raspberry is all you need as other reviewers found. I used simply shortbread for the crust and regular sized cupcake pan/liners. These are definitely winners. I wasn't sure about how to tell when they were done so I'll need to keep trying with this one : )

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