Description
Make these quick, individual cheesecake cups featuring bright lemon flavor and shredded coconut. This recipe requires no oven.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs (or almond flour for gluten free)
- 1/4 cup unsweetened shredded coconut, toasted
- 6 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup heavy whipping cream
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- Extra shredded coconut for topping
Instructions
- Combine graham cracker crumbs, toasted coconut, and melted butter in a bowl. Mix until the crumbs are evenly moistened.
- Press the crumb mixture firmly into the bottom of 6 small ramekins or dessert cups. Place the cups in the freezer while you prepare the filling.
- In a large bowl, beat the softened cream cheese until smooth. Add the sugar and beat until combined.
- Pour in the heavy whipping cream, lemon juice, lemon zest, and vanilla extract. Beat on medium speed until the mixture is smooth and slightly thickened. Do not overmix.
- Spoon or pipe the cheesecake filling evenly over the chilled crusts in the cups.
- Cover the cups loosely with plastic wrap and refrigerate for at least 4 hours, or until firm.
- Before serving, top each cup with extra shredded coconut.
Notes
- Toast the shredded coconut lightly in a dry skillet over medium heat until fragrant, watching carefully to prevent burning.
- For a firmer crust, chill it in the freezer for 10 minutes before adding the filling.
- You can substitute lime juice and zest for half of the lemon for a coconut-lime variation.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 25
- Sodium: 200
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 5
- Cholesterol: 75