Lemon Coconut Cheesecakes
- 8 oz coconut cookies
- 8 oz cream cheese, chopped, at room temperature
- 3 oz lemon curd
- 1 tsp finely grated lemon zest
- 1 tsp vanilla extract
- 1 tbsp sugar
- 1 None lemon, sliced, to serve
- 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.
- 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.
- 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.
coconut cookies, cream cheese, lemon curd, lemon zest, vanilla, sugar, lemon
Taken from recipes-plus.com/api/v2.0/recipes/27092 (may not work)