Mini baked lemon-coconut cheesecakes

The creation of Samantha Dormehl, blogger at When Ginger Met Garlic, these mini cheesecakes are superlatively simple. They get their sweetness from honey, and a little tropical touch from grated fresh coconut.

Serves: 4


Half a packet of digestive biscuits
2 generous tablespoons of coconut oil or butter
1 tablespoon of honey
1 egg
250g cream cheese
Grated rind of 1 lemon
Squeeze of lemon juice
Fresh grated or desiccated coconut


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.

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