Toasted Coconut & Lime Mini Cheesecakes

Crust:

1. 1

   Pre-heat oven to 300°

2. 2

   Combine all dry ingredients then add butter and stir until smooth.

3. 3

   Press into baking dish (I used ramekins and cupcake liners), use fingers if needed.

4. 4

   Bake for [timer minutes=10]10-15[/timer] or until golden brown.

5. 5

   Let cool 10 mins before adding the filling.

Filling:

1. 6

   In a large bowl beat cream cheese until smooth, add egg, vanilla extract, sweetener, salt and Lime Jel mix. Beat until smooth.

2. 7

   Pour into baking dishes and bake for [timer minutes=10]10-15 mins[/timer] or until the center jiggles only a little and the edges start to brown.

3. 8

   While the mini cheesecakes are cooking take around 1/2 cup (amount is your preference) of unsweetened coconut flakes, and sprinkle out flat on foil and pop in your toaster oven (or reg oven) and bake for 5ish mins. Times may vary depending on your oven. Set aside.

4. 9

   Once cheesecakes are done let cool for [timer minutes=20]20 mins[/timer] then cover and chill!

5. 10

   Once chilled, add sugar free whip on top, sprinkle toasted coconut and add some lime zest!