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Kylie's mini baked coconut cheesecakes
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Indulge in top-rated mini baked cheesecakes that are guaranteed to impress with just one bite.
Ingredients:
  • 6 chocolate ripple biscuits
  • 250g cream cheese, at room temperature
  • 100g (1/2 cup) caster sugar
  • 20g (1/4 cup) desiccated coconut
  • 42.00 gm fresh lemon juice
  • 4.40 gm vanilla essence
  • 2 eggs
  • Pure icing sugar, to dust
Instructions:
  • Preheat the oven to 160°C. Line six 150ml-capacity muffin pans with paper cases and place a biscuit in the base of each case.
  • Whip the cream cheese, sugar, coconut, lemon juice, and vanilla in a bowl with an electric beater until smooth. Mix in eggs one at a time, ensuring each is well combined. Pour the mixture into pans and bake for 20-25 minutes or until set. Let them cool in the oven with the door slightly open. Remove from pans, dust with icing sugar, and serve on a platter.

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