Mini Baked Lemon Coconut Cheesecakes

Mini Baked Lemon Coconut Cheesecakes

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Community Recipe

  • 4
  • Easy
  • 10 minutes
  • 30 minutes


  • 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.

Samantha Dormehl Recipe by: Samantha Dormehl
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Food is about LOVE and magic - cooking with intention and eating with gratitude. Delicious food is nourishment for the mind, body and soul. Every meal is an opportunity to nourish those you love with healthy, beautifully prepared and cooked taste explosions. Cooking sustainably using a Wonderbag.

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