mini key lime coconut cheesecakes
I wish I was kidding.
These were a spur of the moment creation brought upon by the need to use up two bags of key limes that I impulse bought last week. I’m not sure why I was compelled to buy them, but they were just so stinkin’ cute in their little ‘Susie’ bags (which is my sister’s name so it made them even cuter). Three blood oranges and a pomelo also found their way into my cart so clearly I was seeking out unusual citrus fruits. Not a bad thing. I figured these would make beautifully bright little cheesecakes paired with sweet and toasty coconut. And boy, did they ever. Think key lime pie meets coconut cream pie all wrapped up in these deliciously tangy goat cheese cheesecakes. The goat cheese adds an incredible depth of flavor and sophistication, but if you don’t groove on goat cheese, these little beauties can be made all cheese of the cream variety.
I love the way citrus just brightens up the winter, don’t you? And remember how I said I was on a kick? This won’t be the last you see of my little key lime friends. Stay tuned for more key lime-y goodness.
But in the mean time, go ahead and make these mini key lime coconut cheesecakes. You won’t be sorry.
Mini Key Lime Coconut Cheesecakes Recipe
Yield: 10 cheesecakes
In the bowl of a food processor, place graham crackers and coconut. Process into fine crumbs.
In a small bowl add crumb mixture, melted butter, 1/4 cup of sugar and coconut milk. Mix until evenly moistened.
Divide mixture evenly between the prepared ramekins. Using a spoon, your fingers or a honey drizzler, press crumb mixture into the bottom of each cup.
Place cups on baking sheet and bake for 15 minutes. Remove from oven and allow to cool. Reduce oven temperature to 300 degrees.
In the bowl of a stand mixer, add softened cheeses and sugar. Beat until well incorporated. Add eggs one at a time, mixing well between each addition. Add lime juice, zest and coconut extract and mix for 30 seconds.
Pour filling mixture on top if baked crusts. Bake cheesecakes on baking sheet for about 20-22 minutes. The centers of the cheesecakes will still jiggle slightly, but the sides will be set.
Allow to cool completely. Garnish with whipped cream and toasted coconut.
Refrigerate any extra cheesecakes.