Lime and coconut mini cheesecakes
Ingredients (for four glasses):
200g full fat soft cheese
150g tub mascarpone cheese
50g double cream
50g caster sugar
2 limes (zest and juice)
hand full of desiccated coconut
50g unsalted butter
100g ginger snaps
Use a food processor and firstly do the base. Blend the ginger snaps with 50g of melted butter. Blend until you get a biscuit base of nice small chunky bits, not too bit but not like a powder. Spoon these out into your glasses, ramekins, mugs or whatever cool thing you want to serve the cheesecake. cover with cling film and put them in the fridge straight away. Give your food processor container a quick rinse as you’ll be using it again.
So now put everything else including the juice of both limes and zest of one into the food processor. Blitz it all up until you have a nice cheesecake texture. Taste a cheeky finger full for sugar, add more if you have more of a sweet tooth.
Get your biscuit base’s out of the fridge and plonk a nice amount of the cheesecake on top of it and push it down gently. Decorate with the zest of the other lime and maybe some chocolate shavings or crumbled flake on top if you’d like. Put them back in the fridge to nicely chill for an hour or so and then they will be ready to serve.