Kiwi Coconut Key Lime Mini Cheesecakes

These coconut key lime mini cheesecakes have a gluten free graham crust and are topped with sweet kiwi berries. Perfect little bite-sized treats for spring!

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

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I love playing with new ingredients, especially produce, and these mini cheesecakes seemed like a great place to start! While I am pretty sure most people are familiar with key limes, a smaller and tarter lime, kiwi berries are less common. They are also a smaller and sweeter version of it’s cousin. The best part is they lack fuzz so you can literally pop them straight into your mouth.

Have you ever had a kiwi berry?

Due to their size and being ready to eat, I simply sliced them in half and topped these coconut key lime mini cheesecakes with them. Such a simple way to take an everyday cheesecake to the next level.

While I have been lucky enough t recently see kiwi berries stocked at my local grocery store, these mini bites of deliciousness were made with Melissa’s Produce key limes and kiwi berries, Narin’s gluten free oat grahams, and Dixie Crystals sugar.

Take a peek at the list of other great recipes made by other bloggers below. And don’t forget to check out all the awesome prizes up for grabs from our amazing sponsors! Enter using the widget at the bottom of this post.

Monday #SpringSweetsWeek Recipes

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• Hot Cross Bundt Cake by Nik Snacks
• Instant Pot Lemon Lavender Cheesecake by Hezzi-D’s Books and Cooks
• Key Lime Lavender Curd by Cindy’s Recipes and Writings
• Kiwi Coconut Key Lime Mini Cheesecakes by The Spiffy Cookie
• Kumquat Pie by Eat Move Make
• Lavender Lemon Mini Loaves by Sweet Beginnings
• Lemon Lavender Macarons by Jen Around the World
• Lemon White Chocolate Mini Cheesecakes by Art of Natural Living
• Mandarin Orange and Rhubarb Mini Loaves by Karen’s Kitchen Stories
• Mandarin Orange Donuts with Ganache Glaze by A Kitchen Hoor’s Adventures
• Mini Blueberry Bread by The Carefree Kitchen
• Mini Lemon Cakes with Lemon Glaze by Family Around the Table
• Mini Pound Cake by Cheese Curd In Paradise
• No Bake Chocolate Cheesecake by Pook’s Pantry
• No Bake Lemon Cheesecake by Devour Dinner
• No-Churn Lemon Ice Cream by Kate’s Recipe Box
• Pineapple Upside Down Cake by House of Nash Eats
• Raspberry Cheesecake Bars by Books n’ Cooks
• Strawberry Oatmeal Cookies by Palatable Pastime
• Strawberry Rhubarb Breakfast Bread by For the Love of Food
• Strawberry Rhubarb Pie with Crumb Topping by Blogghetti
• Vegan Chocolate Loaf Cake by Shockingly Delicious
• White Chocolate Latte Cupcakes by That Recipe

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

Six years ago: Raspberry Pick-Up Pie

Eight years ago: Baked Chicken Bacon Ranch Taquitos with Avocado Ranch

Nine years ago: Funfetti-Peanut Butter Layer Pie

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KIWI COCONUT KEY LIME MINI CHEESECAKES

Print

Yield: 12 Servings Prep Time: 10 Minutes Cooking Time: 35 MInutes 35 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 2 oz. graham crackers
• 1 oz. shredded coconut
• 2 Tbsp unsalted butter, melted

CHEESECAKE

• 8 oz. cream cheese, softened
• 1/2 cup sugar
• 1/4 cup (2 oz.) coconut cream
• 1 egg
• 2 tsp key lime juice

TOPPING

• 6 kiwi berries, halved
• Key lime zest

Directions

1. Preheat oven to 350 degrees.  Add graham crackers and coconut to a food processor and pulse until finely ground. Combine crust mixture and melted butter in a bowl until well combined.  Spoon into 12 mini cheesecake cups that have been sprayed with cooking spray.  Press into the bottom of each cup so the crust is flat (I used a tall shot glass).  Partially bake for 5 minutes, or until slightly golden, then remove from oven.
2. With an electric mixer beat the cream cheese, sugar, and coconut cream until smooth.  Beat in egg and lime juice until combined.
3. Pour the cheesecake mixture evenly into the 12 cups.  Bake for 25-28 minutes or until cheesecake is cooked through.  Let cool completely, remove cheesecakes from pan, and refrigerate until ready to serve*.
4. Serve topped with halved kiwi berries and fresh lime zest.

Notes

*Cheesecakes cane be made and refrigerated a day in advance.

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