Description
Delicious bite-sized cheesecake treats featuring refreshing lemon and coconut flavors, perfect for gatherings or as a sweet snack.
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 the oven to 300°F (150°C) and line a muffin tin with paper liners.
- In a bowl, mix the shredded coconut, almond flour, and melted butter. Press this mixture into the bottom of each muffin liner to form the crust.
- Bake the crust in the preheated oven for 10 minutes, then let it cool.
- In another bowl, beat the softened cream cheese and granulated sugar together until smooth.
- Add the eggs one at a time, mixing well after each addition to ensure everything is combined.
- Stir in the lemon juice, lemon zest, vanilla extract, and heavy cream until well mixed.
- Pour the cheesecake mixture over the cooled crusts in the muffin tin.
- Bake for 20-25 minutes until the filling is set but still slightly jiggly.
- Allow them to cool completely, then refrigerate for at least 2 hours.
- Before serving, roll the edges in extra shredded coconut for a fun touch.
Notes
Serve directly from the refrigerator. They can be stored in an airtight container for up to a week, or frozen if well-wrapped.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Global
Nutrition
- Serving Size: 1 bite
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
Keywords: cheesecake, coconut, lemon, dessert, bite-sized, party treat