Lime Coconut Mini Cheesecakes with Saltine Crust
- Prep
- 15 min
- Cook
- 30 min
- Yield
- 1 cheesecake (18 slices)
- Level
- medium
Individual cheesecakes with a toasted coconut-saltine cracker base and lime-infused cream cheese filling, baked in a muffin tin. Bright citrus and tropical coconut flavors in a convenient single-serve format that's easy to make ahead and chill.
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Method
12 steps- 1
Combine saltines, brown sugar, and toasted coconut in food processor and process until crumblike.
- 2
Add melted coconut oil and process until blended.
- 3
Grease 18 muffin tins and divide crust mixture evenly among them, pressing into bottoms with a small glass or flat tool.
- 4
Preheat oven to 350F.
- 5
Place cream cheese and sugar in food processor and process until combined.
- 6
Add eggs one at a time, processing between additions.
- 7
Add lime zest, lime juice, and flour, then process until blended.
- 8
Pour filling mixture evenly over crusts.
- 9
Sprinkle with coconut if desired.
- 10
Bake until set and puffed, about 30 minutes.
- 11
Cool and slide a knife around edge of each to release.
- 12
Chill before serving.
Tips
Use a small glass or flat-bottomed tool to press crusts evenly into muffin tins for uniform baking.
Add eggs to cream cheese mixture one at a time to ensure smooth incorporation.
Watch for slight puffing as indicator of doneness; cheesecakes will firm up further as they cool and chill.
Good to Know
Covered in refrigerator up to 3 days. Can be frozen in airtight container up to 1 month.
Crust can be pressed into tins up to 1 day ahead. Filled cheesecakes can be baked and chilled overnight before serving.
Serve chilled, plain or with fresh lime slices or extra toasted coconut.
Common Mistakes
Do not overbake; bake only until set and puffed to avoid dry, cracked cheesecakes.
Do not skip cooling and chilling; serve cold for proper texture and flavor balance.
Substitutions
Dairy-Free Swaps
General Alternatives
adds sweetness