Lime N' The Coconut Mini Cheesecakes
- 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
- 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.rnCool 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.
crust, crackers, brown sugar, unsweetened coconut, coconut oil, cream cheese, sugar, eggs, lime, flour, unsweetened coconut
Taken from food52.com/recipes/15651-lime-n-the-coconut-mini-cheesecakes (may not work)