Winter

Lime n' the Coconut Mini Cheesecakes

by:
January 14, 2012
5
1 Ratings
Lime n' the Coconut Mini Cheesecakes
Photo by James Ransom
  • Makes 18 cheesecakes
Author Notes

We were going to a friend's house one night and wanted to bring dessert. I was craving cheesecake, but was pinched for time and limited in ingredients(How do I make cheesecake without graham crackers?!!!). So, I scavenged the pantry and chucked some stuff in the 'ol food processor and came up with this ultra yummy cheesecake ( I could scoop the crust and eat it by itself its so good...not kidding) —susan gauthier

Test Kitchen Notes

The saltine crust is a great idea -- the crackers lend a little saltiness to the coconut and brown sugar, and we love a press-in crust. The hint of lime is refreshing and balances the sweetness of the cheesecake. The toasted coconut topping is fun, and makes for a beautiful presentation. Make sure to get your cream cheese to room temperature to make processing it easier. And if you don't have a food processor, don't worry: a hand blender will work just as well. —The Editors

What You'll Need
Ingredients
  • Crust
  • 1 Sleeve of Saltine Crackers
  • 1/2 cup brown sugar,lightly packed
  • 1/2 cup Unsweetened coconut ,lightly toasted
  • 3/4 cup coconut oil,measured as a solid, then melted
  • Cheesecake
  • 1 1/2 pounds cream cheese
  • 1 cup sugar
  • 3 eggs
  • 1 juice and zest of 1 lime
  • 2 tablespoons flour
  • 1/2 cup unsweetened coconut,optional garnish
Directions
  1. Place saltines, brown sugar and tstd.coconut in bowl of food processor. Process till combined and crumblike. Add melted coconut oil, Process till blended. Grease18 muffin tins. Divide crust evenly in tins(about 2 Tbsp each). Press into bottom with with a small glass or flat tool.
  2. Preheat oven to 350. Place cream cheese and sugar in bowl of food processor. Process till combined. Add eggs 1 at a time processing between additions. add zest, juice of lime, and flour and process till blended. Pour mixture evenly over crusts. Sprinkle with coconut if desired. Bake for about 30 minutes or until set and puffed. Cool and slide a knife around edge to release. Chill. Serve and eat a lot of them...then make some more 'cause you'll want to.
Tags:
Contest Entries

See what other Food52ers are saying.

  • Emilia Rosa
    Emilia Rosa
  • adele93
    adele93
  • edamame2003
    edamame2003
  • Bevi
    Bevi
  • creamtea
    creamtea

Popular on Food52

6 Reviews

Emilia R.
Emilia R. June 18, 2014
OK, I tried and LOVE it! I used butter, because I didn't have coconut oil; still, it was fantastic. Maybe it was my oven, but the cheese cake part of it came out a bit dry; have to be more careful next time. I used a 12 muffin pan and got lots left over--cheesecake and crust. So worth it I'll make it again. I'm planning next time to make it in a shallow tarte pan. Thank you so much for sharing this wonderful recipe.
 
Emilia R.
Emilia R. June 25, 2013
Oh, gosh, this sounds divine!
 
adele93
adele93 March 27, 2013
is the 3/4 cup of coconut oil measured using a 250g cup - so the 3/4 cup is 187.5 grams as a solid?
 
edamame2003
edamame2003 February 4, 2012
i can taste it now--a perfect combination! thank you!
 
Bevi
Bevi February 2, 2012
I Love the idea of using saltines. will try these soon!
 
creamtea
creamtea February 2, 2012
What a wonderful combo of the coconut oil/shaved coconut and the lime.