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Mini Frozen Coconut Cream Key Lime Cheesecakes

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Imagine yourself laying on a white sandy beach in the Florida Keys eating a creamy slice of ice cold, freshly made key lime pie.

Now come back to reality and realize that you’re really just stuck in the middle of back to school traffic surrounded by screaming kids and you have to cook supper when you get home and all you have in your fridge is half a bottle of ketchup and a bag of wilted spinach.

Now turn around and go back to the store and pick up the ingredients you’ll need to make these absolutely amazeballs mini coconut cream key lime cheesecakes and then pretend like you’re in Key West again.

Trust me, you’ll be just as happy as if you were really there, and you’ll save yourself bookoos of money too.


The idea for this super simple summer dessert came, again, from an over abundance of fresh limes that my mother-in-law brought home from her usual Sunday visit with the grand babies.

Clearly, drinking a 12 pack of Corona Light with freshly cut limes while soaking in the sunshine with the hubs wasn’t an option for me because I’m 100 months pregnant, so I decided that I wanted to make a healthier version of key lime pie because that is the next best thing compared to a crisp, cold beer this time of year.

When I started looking up recipes to get an idea of what ingredients were needed, I was wigged out with the fact that condensed milk was used in almost every single one of them.

Condensed milk has always kind of grossed me out a little bit. I’m not a huge fan of milk in general so the idea of milk boiled together with a ton of refined sugar and then thrown into a can that sits on a shelf for a gazillion years just totally tweaks me out.


I hopped in the kitchen and started experimenting with an idea I had in my head using macadamia nut cookies, organic canned coconut milk, and freshly squeezed limes.

What resulted was an incredibly bomb dessert that made Owen nearly kick my insides out because he loved them so much.

These mini cheesecakes are cold and creamy, sweet and tart, are stupidly easy to prepare and the filling is even refined sugar free. You could also cut out some of the fat by making these crustless or by using a more cardboard like low-fat graham cracker, but let’s be serious here…homey don’t play dat.


Getting to know you…

Have you ever been to Key West?

Do you like condensed milk?

Did you watch In Living Color?

Mini Frozen Coconut Cream Key Lime Cheesecakes


  • 6 standard white chocolate macadamia nut cookies
  • 1.25 tablespoons organic extra virgin coconut oil (melted)
  • 1 can organic *CANNED* full-fat coconut milk (refrigerated over night)
  • 1 block neufchâtel cheese (softened)
  • Juice & zest of three fresh limes (or 6 tbsp Key Lime juice)
  • 1/4 cup organic agave nectar or raw honey
  • 3 tablespoons unsweetened shredded coconut (toasted)


*WWpts= 5 pts per serving*

*WWpts+= 6 pts per serving*



Step 1
Pulse the cookies in a food processor until finely chopped. Add in the melted coconut oil and pulse until well incorporated.
Step 2
Spoon 2 tablespoons of the cookie mixture into each section of a 12 cup muffin tin. Firmly press down into mini crusts then refrigerate while you prepare the remaining ingredients.
Step 3
Using a hand or stand mixer, blend the cream cheese until light and creamy. Add the zest, lime juice, and agave nectar then continue to mix until well incorporated. Set aside.
Step 4
Open the can of coconut milk upside down and discard all of the liquid (save for another recipe if you want) using only the thick white pulp. Whip the coconut cream until light and fluffy.
Step 5
Gently fold in the whipped coconut mixture into the cream cheese mixture until well blended then scoop roughly 1/4 cup on top of each mini cookie crust.
Step 6
Sprinkle the tops of the mini cheesecakes with a bit of toasted coconut then freeze until solid, roughly 1-2 hours.
Step 7
Allow the mini cheesecakes to defrost for 5-10 minutes before serving.
Step 8
Love y'all!

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