Mini Coconut Lime Cheesecakes

A plate of mini coconut lime cheesecakes on a bed of toasted coconut

A few weeks ago I shared this recipe over at Lil’ Luna and now it’s time to share it with all of you! One of my favorite spring time flavor combinations is lime and coconut, it’s sweet, zesty and refreshing! So I thought that I’d combine those flavors into delicious mini cheesecakes. I started off by using a toasted coconut graham cracker crust, filling it with a zesty cheesecake base, adding a swirl of lime curd and topping it off with coconut-infused whipped cream and toasted coconut flakes. Let me tell you, these were heavenly, and my husband agreed! I think this would be a great summer recipe too, especially served up with some toasted coconut ice cream or fresh lime sherbert. Mmm, I can’t wait for summer!

Mini Coconut Lime Cheesecakes

Lime Curd:
Ingredients
4 tbsp. butter, melted
1/2 c. + 2 tbsp. sugar
2 eggs
5 tbsp. lime juice
2 drops green food coloring
1 drop yellow food coloring

Coconut Graham Cracker Crust:
Ingredients
5 graham crackers
2 tsp. sugar
4 tbsp. toasted coconut
1 tbsp. butter, melted

Zesty Cheesecake:
2 tbsp. all-purpose flour
1/4 c. sugar
1 (8 oz) package original cream cheese, room temperature
1/4 c. sour cream, room temperature
1/4 c. heavy whipping cream, room temperature
1 egg
1 tsp. vanilla
1/2 tsp. lime zest
pinch of salt

Coconut Whipped Cream:
2 tbsp. powdered sugar
1/2 c. heavy whipping cream, chilled
1/8 tsp. coconut oil (or more to liking)
pinch of salt

DIRECTIONS:
1. Begin by making the lime curd. In a small mixing bowl, combine melted butter, sugar, eggs and lime juice. Beat with a hand mixer until smooth (there may be small chunks, that’s ok). Pour mixture into a small saucepan over medium-low heat. Cook mixture until it begins to thicken- it should reach 170 degrees on a digital thermometer. Remove from heat, allow to cool for 5-10 minutes before transferring to the refrigerator to cool completely.
2. Preheat oven to 350℉. Spray mini cheesecake pan generously with baking spray. While curd is cooling, in a food processor, grind up graham crackers, sugar and coconut flakes until mixture resembles fine crumbs. Remove and add in butter. Scoop about 1 tablespoon of the mixture into each well of the mini cheesecake pan and press firmly. Place into oven and bake for 6-8 minutes. Remove and allow to cool.
3. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, beat together sugar, cream cheese, sour cream, lime zest and salt until smooth (about 2 minutes). Add vanilla, heavy cream, mix, then add the egg and mix until incorporated. Add flour and mix until just combined. Pour mixture into cooled crusts, dividing evenly.
4. Remove lime curd from refrigerator and add food coloring, mix until incorporated. Add about 3/4 tsp. of curd to the top of each mini cheesecake. Swirl gently. Place cheesecakes in oven and bake for 20 minutes. Remove from oven and allow to cool for 30 minutes before covering and placing in the refrigerator to chill for at least 2 hours (note: the cheesecakes will sink a little, this is normal).
5. To make the whipped cream, in the bowl of a stand mixer (preferably chilled) fitted with the whisk attachment, beat together all ingredients for 2 minutes- cover and chill until needed.
6. To assemble, remove cheesecakes from pan and remove bottom plates. Pipe with whipped cream and sprinkle with lime zest. Serve immediately!
NOTE: Although I’ve never tried making these in a cupcake tin, my recommendation would be to double the crust and filling and increase the bake time to 25-30 minutes (just wiggle the pan to be sure they are set before removing them from the oven).
Recipe inspired by Sprinkle Bakes, Key Lime Cheesecake Bars | Makes approximately 12 mini cheesecakes