Food - Recipe - Lime & Malibu Mini Cheesecakes

Lime & Malibu Mini Cheesecakes

As cocktail season starts, I thought about doing a recipe to embrace the warmer weather. These mini cheesecakes are perfect for this with the hint of coconut & lime. For non-alcoholic version, you can omit the rum.

Makes: 6 Mini Cheesecakes
Prep Time: 30 Minutes
Cooking Time: 30 minutes
Total Time: 1hr

Ingredients

  • 200g Cream Cheese
  • 63g Caster sugar
  • 1 Eggs
  • Finely grated zest and juice of 1/2 Lime
  • 25ml of Malibu

Base

  • 50g Digestive Biscuits
  • 20g Melted Unsalted Butter

Equipment

  • 12 Hole Muffin Tin with 6 paper Cases
  • Large Bowl *2
  • Wisk
  • Rolling Pin
  • Teaspoon
  • Dessert Spoon

    Method

  1. Preheat your oven to 170º C (150º C Fan)/Gas mark 3.
  2. To make the base, crush the digestive biscuits into fine crumbs –bash in a sandwich bag with a rolling 
  3. Place the crushed biscuits in a bowl, add the melted butter and mix until thoroughly combined. Divide evenly between the 6 holes and press down with a teaspoon to form an even, compact layer. Refrigerate for 10 minutes.
  4. To make the topping, combine the cream cheese, eggs, caster sugar in a bowl and whisk until smooth. Add the Malibu, lime zest and juice and whisk to combine.
  5. Divide the mixture between the 6 holes. Bake on the middle shelf of the oven for 30 minutes or until just set. Remove from the oven and leave to rest for 5 minutes
  6. Decorate with fresh mint leaves and icing sugar once cooled

Adapted from This recipe

Lime & Malibu Mini Cheesecakes


Lime & Malibu Mini Cheesecakes
Yield: 6
Author:
prep time: 30 Mcook time: 30 Mtotal time: 60 M
Mini cheesecakes prefect for cocktail season

ingredients:

  • 200g Cream Cheese
  • 63g Caster sugar
  • 1 Egg
  • 2 tbsp of Lime Zest
  • 1/2 tbsp of Lime Juice
  • 25ml of Coconut Rum (Malibu or similar)
Base
  • 50g Digestive Biscuits
  • 20g Melted Unsalted Butter

instructions:

How to cook Lime & Malibu Mini Cheesecakes

  1. Preheat your oven to 170º C (150º C Fan)/Gas mark 3.
  2. To make the base, crush the digestive biscuits into fine crumbs –bash in a sandwich bag with a rolling
  3. Place the crushed biscuits in a bowl, add the melted butter and mix until thoroughly combined. Divide evenly between the 6 holes and press down with a teaspoon to form an even, compact layer. Refrigerate for 10 minutes.
  4. To make the topping, combine the cream cheese, eggs, caster sugar in a bowl and whisk until smooth. Add the Malibu, lime zest and juice and whisk to combine.
  5. Divide the mixture between the 6 holes. Bake on the middle shelf of the oven for 30 minutes or until just set. Remove from the oven and leave to rest for 5 minutes
  6. Decorate with fresh mint leaves and icing sugar once cooled
Calories
243
Fat (grams)
17
Sat. Fat (grams)
10
Carbs (grams)
20
Fibre (grams)
1
Net carbs
19
Sugar (grams)
16
Protein (grams)
4
Sodium (milligrams)
140
Cholesterol (grams)
72
dessert, cocktail
Created using The Recipes Generator

Nutrition

For this dish I calculated that this had about 20g of carbohydrate so for this, so for a Type 1 diabetic on a Short-Acting insulin Regime with 10g of carbohydrate to 1 unit of insulin, this would require 2 units of insulin.

Pin For Later 

Nic xx 

No comments