Lemon Lime No-Bake Mini Cheesecakes

Instructions

1. Prepare the crust: In a small bowl, melt butter in the microwave. Stir in Splenda Stevia Sweetener until fully dissolved. Stir in graham cracker crumbs until the mixture has the consistency of wet sand.
2. Divide crust mixture among 6 (4 ounce) glass jars or ramekins. Spoon about 1 ½ tablespoons of the crust mixture into each. Press down so crust mixture is smooth on top. Set aside.
3. In a small bowl, add lemon juice and lime juice. Stir in sweetener until its dissolved.
4. Using a hand mixer, beat the cream cheese until light and fluffy. Pour in juices with sweetener and continue to beat. Add in lemon and lime zest. Scrape the sides and bottom of the bowl as needed. Gently fold in whipped topping using a rubber spatula, being careful to keep the mixture light and airy.
5. Carefully scoop about 3 tablespoons of filling over each crust. Refrigerate for 3 hours. Top each mini cheesecake with a little slice of lemon or lime and serve!