Key lime pie is a delicious, decadent dessert any time of year, but cutting and serving pie can get messy (not to mention the fact that store-bought pies can be loaded with added sugars). These individual key lime cheesecakes are the perfect solution. No more crumbs everywhere, and there are only 24 grams of sugar in each serving.

These key lime cheesecakes include a secret ingredient: rolled oats. The oats add a little bit of fiber to the dessert, and combined with pecans, they serve as a makeshift (and healthier) crust for the individual cheesecake cups. Plus, you won't miss the artificial flavor of store-bought key lime, with the fresh lime zest in this recipe. Just don't be surprised if your guests come back for a second cup.

Nutrition: 300 calories, 17 g fat (7 g saturated), 275 mg sodium, 24 g sugar, 7 g protein, 2 g fiber

Makes 4 servings

Ingredients

1/2 cup regular rolled oats
3 tbsp chopped toasted pecans
1 tbsp pure maple syrup
1 1/4 tsp lime zest
1 8-ounce package reduced-fat cream cheese (Neufchatel), softened
1/3 cup granulated sugar
1 egg
2 tbsp lime juice
Lime wedges for garnish (optional)

How to Make It

In a small bowl, combine oats, pecans, maple syrup, and 1/4 teaspoon of the lime zest. Spoon into four 6-ounce custard cups. Press down with the back of a spoon.
In a medium bowl, beat cream cheese with a mixer on medium to high speed for 30 seconds. Add sugar, egg, lime juice, and remaining 1 teaspoon lime zest. Beat 1 minute or until smooth. Pour into custard cups. Cover each cup with foil.
Place a trivet in the bottom of a 6-quart electric pressure cooker. Pour in 1 cup water and add 2 of the custard cups. Lock lid in place.
Set on high pressure to cook for 5 minutes. Quickly release the pressure; open lid carefully.
Use tongs and hot pads to remove cups. Repeat for the remaining 2 cups. Cool for 15 minutes on a wire rack, and then refrigerate at least 2 hours before serving. Top with lime wedges, if desired.