Mini Baked Lemon Coconut Cheesecakes
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Community Recipe
Samantha Dormehl- 4
- Easy
- 10 minutes
- 30 minutes
Ingredients
- 250 g cream cheese
- 1/2 packet digestive biscuits crushed
- 2 Tbsp. cold pressed virgin coconut oil
- 1 Tbsp. honey
- 1 Tbsp. grated lemon rind
- 2 Tbsp. dessicated, toasted or freshly grated
- 1 organic free range egg
- Ingredients aren't specified.
Cooking Instructions
Crush the digestives and combine with melted coconut oil. Press into the base of 4 in a greased muffin tray. In a bowl mix the cream cheese, egg, honey grated lemon rind and a squeeze of lemon juice until smooth. Poor into the muffin tray.
Top with grated/dried coconut and a drizzle of honey. Bake for 25-35 minutes on 180. These are amazing topped with sliced strawberries, mango, pineapple or granadilla! They are so delicious and simple to make.
I have recently started freezing whole organic lemons and grating the entire lemon to use in salads, smoothies, soups, tea and pretty much anything else for which you require a zesty lemon flavour…. the lemon peel contains 5 to 10 times more vitamins than the lemon juice itself and acts as a a major detoxifier.
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