Mini Baked Coconut Cheesecakes
- 6 chocolate ripple biscuits
- 250g cream cheese, at room temperature
- 100g (1/2 cup) caster sugar
- 20g (1/4 cup) desiccated coconut
- 2 tbs fresh lemon juice
- 1 tsp vanilla essence
- 2 eggs
- Pure icing sugar, to dust
- Preheat oven to 160°C. Line six 150ml-capacity muffin pans with paper cases. Place a biscuit in the base of each case.
- Use an electric beater to beat the cream cheese, sugar, coconut, lemon juice and vanilla in a bowl until smooth. Add eggs, 1 at a time, beating well after each addition until combined. Divide the mixture among the prepared pans. Bake for 20-25 minutes or until just set. Turn the oven off. Leave the cheesecakes in the oven, with door ajar, to cool completely. Remove and discard the paper cases. Transfer cheesecakes to a serving platter and dust with icing sugar.
For even more decadent cheesecakes, add grated chocolate to the mix.
Kylie's tips: The cheesecakes taste best if you place them in the fridge to set overnight. Store them in an airtight container in the fridge for up to 1 week. Freeze the cheesecakes for up to 1 month. Thaw in the fridge overnight.
For a different flavour, replace the lemon juice with 1 tablespoon of Cointreau or Baileys Original Irish Cream liqueur.
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