Description
A delightful treat that combines creamy cheesecake with refreshing citrus and tropical coconut.
Ingredients
Scale
- 1 cup shredded coconut
- 1/2 cup almond flour
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- Extra shredded coconut for coating
Instructions
- Preheat your oven to 300°F (150°C) and line a muffin tin with paper liners.
- In a bowl, mix together the shredded coconut, almond flour, and melted butter. Press this mixture into the bottom of each liner to form the crust.
- Bake the crust for 10 minutes, then let it cool.
- In a separate bowl, beat the cream cheese and granulated sugar until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon juice, lemon zest, vanilla extract, and heavy cream.
- Pour the cream cheese mixture over the cooled crusts in the muffin tin.
- Bake for 20-25 minutes, then cool completely.
- Refrigerate the cheesecake bites for at least 2 hours.
- Before serving, roll the edges in extra shredded coconut for a finishing touch.
Notes
Serve chilled or at room temperature for the best flavor. Can be paired with fresh fruit or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 180
- Sugar: 7g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cheesecake, coconut, lemon, dessert, bites