Makes about 16 mini cheesecakes.
- 1 box of Jell-O no bake “Real Cheesecake” (this contains two packets – one crust mix, one filling mix)
- 1 carton of blueberries
- 5 tablespoons butter or margarine
- 2 tablespoons sugar
- 1 1/2 cups cold milk
- juice of one lime
- zest of one lime, halved
- pinch of salt
- green food coloring
- cupcake liners
Prepare a cupcake tin (mine holds 12 – this will make about 16 total) with the liners of your choice. In a medium bowl, melt the butter, then add sugar, a pinch of salt, and the packet of crust mix. Use a fork to combine until crumbly. Add half of the lime zest. Combine. Divide mixture between the liners, then tamp down using the bottom of a shot glass or other small, flat object. Arrange blueberries on top of crust, just a layer one blueberry deep. Save a few blueberries for garnish. Set the tin aside.
In a large bowl (preferably with tall sides), combine filling mix with milk. With an electric mixer, stir on slow for 30 seconds, then up the speed to medium and beat. After two minutes, pause, adding lime juice, the remaining zest, and one drop of green food coloring. Beat for another minute or two, until slightly fluffy. The mixture shouldn’t hold its shape for more than a second but should not be liquid, either.
Spoon filling into each liner. It should settle on its own, but swirl the top a bit to help it ooze between the blueberries. Refrigerate for at least an hour. Top with remaining berries.
