Strawberry Lime Ricotta Cheesecake Cupcakes - Recipe

1 cup graham cracker crumbs
3 tbsp. margarine, melted
2 tbsp. honey
2 1/2 cups part-skim ricotta cheese
4 eggs
1 1/2 cups confectioners/icing sugar
1 tbsp. freshly grated lime zest
1 cup chopped fresh strawberries
additional strawberries, if desired

Preheat the oven to 325F. In a food processor, combine the graham crumbs, margarine and honey. Spoon 1 tablespoon of the mixture into each well of a muffin tin lined with baking cups. Press the mixture firmly into the bottom. Chill in the fridge for 20-30 minutes (or until set). In a large bowl, beat the ricotta with an electric mixer on low-medium speed until soft. Beat in the eggs and icing sugar until well combined. Gently fold in the lime zest and chopped strawberries with a large spoon or spatula until evenly dispersed. Spoon about 1/4-1/3 of a cup of cheese mixture over the graham crusts. Bake for 25 minutes. Remove from oven and cool for 5 minutes. Remove the cupcakes from the pan and cool on a wire rack for an additional 25 minutes. Chill in the fridge until ready to serve. Top with additional sliced strawberries before serving, if desired.

Makes approximately 12 mini cheesecakes