Lime & yoghurt cheesecakes
| Serves: | 6 |
Ingredients
- 2 tbsp butter, melted
- 2 tbs Boiling water
- 1 1/2 tsp Gelatine powder
- 150 g castor sugar
- 150 g Double Cream Coconut & Lime Flavoured Yoghurt
- 1/3 cup coconut cream
- 2 tbs lime, zested
- Ginger cookies, crushed
- 300 g cream cheese
- 1 tbls lime juice
- coconut shavings
- To serve fresh mint leaves
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Cooking Instructions
- Line each hole of a 6-hole muffin pan with plastic wrap, allowing a 2 cm overhang on each hole.
- To make the bases, combine the crushed cookies with the butter and mix well.
- Divide the biscuit mixture into the 6 holes of the muffin pan and press down to ensure the bases are firm and compact.
- For the cheesecake mixture, place the boiling water in a heatproof jug and sprinkle the gelatine over it. Stir to dissolve.
- Using an electric mixer, beat the cream cheese and castor sugar until smooth.
- Add the yoghurt, coconut cream, lime zest and lime juice and mix well to combine. Add the gelatine mixture and mix again until smooth.
- Pour the cream cheese micture onto the cookie bases. Cover and refrigerate for 6 hours or until firm.
- Use the overhanging plastic wrap to lift the cheesecakes from the muffin pan.
- Remove the plastic wrap and serve the cheesecakes topped with toasted coconut shavings and fresh mint leaves.
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