Lemon Coconut Cheesecakes

1. 1

   For the bases, arrange 4 cookies on a microwave-safe plate. Microwave on medium-high power 15-20 seconds, until softened. Use your fingers to gently press each cookie into a recess of a 12-cup shallow patty pan. Repeat with remaining biscuits. Cool.

2. 2

   Meanwhile, for the filling, beat cream cheese and lemon curd together with an electric mixer until smooth. Stir in lemon zest and vanilla. Spoon 1 tbsp of filling into each cookie base. Chill.

3. 3

   For the candied lemons, heat a small frying pan on medium. Sprinkle sugar on lemon slices. Cook, turning, 2-3 mins, until caramelized. Cool before topping each cheesecake with a candied lemon slice. Chill until ready to serve.

* Per serving · 4 servings · Values may vary.

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