Key Lime Cheesecake Tarts - cooking recipe

Ingredients

Crust
9 graham crackers, sheets
1/4 cup sugar
1/2 cup butter, melted
2 -3 tablespoons almonds, finely chopped (sometimes I use macadamia nuts for a different flavor)
Filling
8 ounces cream cheese, softened
14 ounces sweetened condensed milk
1/2 cup nellie & joes dbl strong key lime juice
Topping
toasted coconut
strawberry

Preparation

Crust:
Preheat oven to 350 degrees.
Crush graham crackers very fine.
Add sugar, nuts and melted butter.
Mix well.
Line your mini muffin pan with mini paper liners.
Press firmly about a Tbs of crust into each liner, make sure you press up the sides also.
Bake for 8-10 min, or until crust is golden.
Let cool completely, you can leave in pan or take out.
Filling:
In a medium bowl beat softened cream cheese for about a min( if you skip this step, your cheese will be lumpy.
Slowly add the sweetened condensed milk and mix until smooth.
Add key lime juice, mix well.
Taste, if you would like a stronger flavor add as necessary.
Pour into a pastry bag or a ziploc bag with end cut off and fill each cooled tart evenly.
Place in fridge for @ least 3 hrs-overnight (the longer the better).
Just before serving you can sprinkle some toasted coconut and a strawberry slice or just one or the other.