Mini lemon coconut cheesecakes-Easter recipe

With Easter being less than a week away, I wanted to share a fun and easy recipe that is perfect for after a big Easter dinner. Easter is a favourite of mine, getting our families together to have a sit down dinner, play some games, drink some wine and have a good time relaxing is ultimately what life is all about.

This year is our first year of having an Easter egg hunt for Ben, as last year he was too small, and Rosie is too small this year. Now, we usually have our dinner around late afternoon/early evening and we’re basically ready for a nap at 7:00, lol.



I’m not sure about any of you, but for me, I’m usually pretty full after a big Easter dinner meal, but there’s always room for dessert, lol! These mini cheesecakes are so creamy and delicious, they’re bound to be a hit! My favourite part about these desserts is their size, cheesecake is quite rich, and I find when I have a whole slice of it, I feel waayy too bloated. This size of cheesecake is perfect for after a large meal, and they’re so cute.



Mini lemon coconut cheesecakes

Cheesecake Ingredients:

1.5 cup plain cream cheese

1 cup sour cream

1 cup white sugar

1 egg

1 tsp vanilla extract

Lemon zest from one lemon and juice from 1/2 lemon

Crumb bottom ingredients:

One box of organic Annies bunny cookies 213 grams (I used the Honey variety)

1/3 cup melted butter


Preheat oven to 350° 

For the cheesecake mix, add all of the ingredients together in a bowl and mix with an electric mixer or whisk.

For the crumb bottom; add cookies into either a food processor and pulse, or blender and pulse (If you don’t have either, place the cookies into a Ziploc bag and crush with a rolling pin) Once the cookies are in crumbs, add into a small bowl with the melted butter and mix. Once combined, add approx 1 tbsp into the bottom of the lined muffin tins. Press down until the mixture is compact on the bottom of the tin.

Pour the cheesecake mixture over top, add a little more lemon zest on the top for a little more flavour. Bake for 15 minutes then leave to cool until room temperature before placing into the freezer for 2 or more hours. Serve with shredded coconut on top, either frozen or room temperature.



Leave a Reply

Your email address will not be published. Required fields are marked *