These mini cheesecakes can be made ahead and chilled in a cupcake tin for a luscious party dessert. The graham and toasted coconut crust is the only thing that bakes - the filling is no-bake. Lime adds a fresh, bright flavor.
Keyword: bites, cheesecake, coconut, gluten free, lime, mini
Author: Chef Sara Furcini
1cupunsweetened shredded coconuttoasted
28-ozpackages cream cheesefull fat
114-ozcan sweetened condensed milk
1tbspfresh lime zest
1/4cupfreshly squeezed lime juice
limesliced into thin triangles for serving
Preheat the oven to 350°F.
Add the graham crackers and sugar to a food processor fitted with metal blade. Grind into a fine texture then add softened butter*. Pour into a large bowl and mix with 1/2 cup of the toasted coconut.
Press the crust into a non-stick mini cupcake tin and bake for 9 minutes until golden brown.
Add the filling ingredients to a food processor fitted with a metal blade (cream cheese, condensed milk, lime zest, lime juice, vanilla). Pulse on high, pausing to scrape the sides, until very smooth.
Spoon the creamcheese filling into the crusts, smoothing the tops with an offset spatula. Cover with plastic wrap and refrigerate for at least 3 hours or overnight.
Use the tip of the offset spatula to pry the cheesecakes out of the pan. Sprinkle with the remaining toasted coconut, lime zest, and a lime triangle.
For Gluten Free Cheesecake Bites
You can use gluten free graham crackers in the crust for people with gluten free allergies.
Cutting into Squares
If you don't have a mini cupcake tin, you can spread the graham crust into a baking tray on top of a piece of over-hanging parchment paper. Bake until golden. Add the filling and refrigerate for 3 hours or longer until the center is firm. Cut into squares.*Adapted from Fiestas by Marcela Valladolid