Lime N' The Coconut Mini Cheesecakes – a delicious recipe with Crust, Crackers, brown sugar, Unsweetened coconut, coconut oil, cream cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.", "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.
2
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."]
1410
kcal
Calories
110
g
Fat
93
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: Crust, 1 Sleeve of Saltine Crackers, 1/2 cup brown sugar,lightly packed, 1/2 cup Unsweetened coconut ,lightly toasted, and more.
Yes, Lime N' The Coconut Mini Cheesecakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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