White Chocolate Key Lime Cheesecake Bites
4 ounces cream cheese, room temperature
1 egg, room temperature
1 tablespoon fresh key lime juice; see note
8 tablespoons butter, melted, room temperature
1 pkg. (18.25 oz.) French Vanilla cake mix
2 pkg. (8 oz. each) cream cheese, room temperature
3 eggs, room temperature
1-1/2 cups powdered sugar
2 teaspoons vanilla extract
1 teaspoon finely grated lime rind (1 lime)
white chocolate chips
Finely grate the rind from one lime and set aside. Preheat oven to 350ºF. Line mini-muffin pans with papers.
For the Bottom: Cream 4 ounces of cream cheese, 1 egg, lime juice, and butter together on low speed until combined, about 1 minute. Blend in cake mix by hand until combined. It will be very thick, but pliable like a soft dough. Press 1 teaspoon mix into bottom of each mini-muffin paper.
For the Topping: Place cream cheese, 3 eggs, powdered sugar, vanilla, and grated lime rind in a small bowl. Begin mixing on low speed until sugar is incorporated. Increase to medium speed and beat until smooth, at least 3 minutes or longer if need be. Drop about 1/2 tablespoon of mix into each muffin cup over vanilla base. Gently press 2 to 3 white chocolate chips into the filling in each muffin.
Bake at 350ºF for 15 to 17 minutes. Cool completely before serving.