Crush the digestives and combine with coconut oil or melted butter. Press into the base of four of the portions 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. Pour into the prepared sections of the muffin tray.
Top with the grated or dried coconut and a drizzle of honey. Bake for 25-35 minutes on 180°C. Tip: These cheesecakes are amazing topped with sliced strawberries, mango, pineapple or granadilla.
The multi-talented Samantha Dormehl blogs about vegetarian, vegan and pescetarian food at When Ginger Met Garlic. She also offers private catering with a focus on raw and whole foods. Contact her on Twitter @themoonandeye.