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Coconut Key Lime Cheesecake Jars
Key lime cheesecake with a hint of coconut brings me back to the tropics! Having the crust on top makes me feel like a rebel and want to eat dessert first!
4.87
from
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votes
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Course:
Sweets, Desserts and Shooters
Cuisine:
American
Prep Time:
10
minutes
minutes
Cook Time:
5
minutes
minutes
Total Time:
15
minutes
minutes
Servings:
8
Calories:
592
kcal
Author:
Jennifer Stewart
Ingredients
For the Crust
1
cup
graham cracker crumbs
3
tablespoons
butter
melted
1/2
teaspoon
ground cinnamon
For the Cheesecake
16
ounces
cream cheese
softened
3/4
cup
coconut milk
such as Coco Lopez
1
teaspoon
coconut extract
14
ounces
sweetened condensed milk
1/4
cup
fresh squeezed key lime juice
1
tablespoon
lime zest
For the Garnish
Toasted coconut
for garnish
Whipped Cream
for garnish
Instructions
Mix the cheesecake ingredients together and refrigerate for at least 1 hour.
If you want the graham cracker crumble for crust then you need to mix the crumbs and melted butter together.
Heat in 350F oven, on a baking sheet, for 5 minutes.
Cool.
When ready to serve, portion out cheesecake mixture into jars.
Sprinkle with toasted graham crumbs.
Top with whipped cream if you desire.
Notes
*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
Nutrition
Serving:
1
g
|
Calories:
592
kcal
|
Carbohydrates:
55
g
|
Protein:
10
g
|
Fat:
39
g
|
Saturated Fat:
25
g
|
Polyunsaturated Fat:
10
g
|
Cholesterol:
92
mg
|
Sodium:
379
mg
|
Fiber:
2
g
|
Sugar:
45
g