Description
These Mini Coconut Lime Cheesecakes are a tropical delight, combining the flavors of coconut and lime in a creamy, bite-sized dessert. Perfect for any occasion, these mini cheesecakes are easy to make and bursting with refreshing citrus notes.
Ingredients
Scale
For the crust:
- 1 cup graham cracker crumbs
- 1/4 cup shredded sweetened coconut
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup canned coconut milk
- 2 tablespoons fresh lime juice
- 1 tablespoon lime zest
- 1 teaspoon vanilla extract
For garnish:
- toasted coconut flakes
- extra lime zest
- lime wedges (optional)
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C) and line a standard muffin tin with paper liners.
- Make the crust: Combine graham cracker crumbs, shredded coconut, granulated sugar, and melted butter. Press mixture into muffin cups and bake for 5 minutes.
- Prepare the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in coconut milk, lime juice, lime zest, and vanilla extract.
- Fill the liners: Spoon the cheesecake batter over the crusts and bake for 18-20 minutes until set.
- Cool and chill: Cool at room temperature, then refrigerate for at least 2 hours before serving.
- Garnish and serve: Top with toasted coconut flakes, lime zest, and lime wedges before serving.
Notes
- For extra coconut flavor, use coconut-flavored graham crackers if available.
- Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 14g
- Sodium: 130mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
