Ingredients needed:
* Recipe for Salted Pretzel Crust (See below)
* 1 1/2 8-ounce tubs cream cheese spread, softened
* 1/2 cup of sugar
* 1 tablespoon of all-purpose flour
* 1 1/2 teaspoons finely shredded lime peel
* 1 teaspoon vanilla
* 1 egg
* 1 cup sliced small strawberries
* 1 tablespoon of sugar
* 1 tablespoon of lime juice
* Finely shredded lime peel (optional)
Preparation steps:
* Preheat oven to 325 degrees. Line thirty-six 1 3/4-inch muffin cups with paper bake cups; set aside. Prepare Salted Pretzel Crust from recipe at bottom of this post. Press about 1 1/2 teaspoons of the pretzel mixture onto the bottom and up the sides of each prepared muffin cup. Bake for 5 minutes.
* Meanwhile, for filling, in a medium mixing bowl beat cream cheese with an electric mixer on medium speed until smooth. Add the 1/2 cup sugar, the flour, the 1 1/2 teaspoons lime peel, and the vanilla. Beat until combined, scraping sides of the bowl occasionally. Beat in egg on low speed just until combined.
* Spoon filling into partially baked crusts, filling each 3/4 full. Bake for 15 minutes more or until filling is set. Cool in muffin cups on wire racks for 10 minutes. Remove cheesecakes from muffin cups. Cool completely on wire racks.
* Place mini cheesecakes in an airtight container. Cover and chill for at least 4 hours.
* In a small bowl, combine strawberries, the 1 tablespoon of sugar, and the lime juice. Spoon strawberry mixture on top of mini cheesecakes. If desired, sprinkle with additional lime peel.
Recipe for Salted Pretzel Crust: Place 1 3/4 cups pretzel sticks in a resealable plastic bag. Seal bag. Crush pretzels with a rolling pin until fine crumbs form. You should have approximately 1 cup. In a medium bowl, stir together crushed pretzels and 2 tablespoons sugar. Stir in 1/4 cup of melted butter.
