Coco-Lime Cheesecakes. Celebrate Spring.

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I saw my first bluebonnet. It was a little thing, peeking rather shyly behind a stone – I almost missed it as I ran along the trail by my house. But that little flash of color winked its promise of spring, and justlikethat my heart danced. I love spring. The promise of new and fresh and beautiful is everywhere. The days feel abundant in mercy, and the sun warms the souls of all it touches.  Spring needs a little celebration – a little something that reminds us to say thanks for this life. For CasaRock, that celebration will include a roadtrip in a Jeep along Texas Hill Country roads. And food will be involved. Because it’s a celebration, of course.

cocolime cheesecake 2

Here is a little something to celebrate spring. And life. I made them for my friend Becky, who has stared cancer in the face and said “not today, thank you.” The recipe is fun (and of course, easy), and the results even pleased my not-a-cheesecake-eater husband. Why don’t you bake a batch, and then share them with someone who reminds you of the new and fresh and beautiful in this world. And while you’re at it, save one for yourself. Because you’re pretty beautiful too.

cocolime cheesecake 1

Coco-Lime Baby Cheesecakes (makes 18)

 

Crust:

1 Sleeve of Saltine Crackers

1/2 cup brown sugar,lightly packed

1/2 cup flaked coconut ,lightly toasted

3/4 cups coconut oil,measured as a solid, then melted

 

Cheesecake:

2 8-oz packages plain cream cheese, softened

1 cup sugar

3 eggs

2 limes, juiced and zested

2 tablespoons flour

1/2 cup coconut flakes and extra lime zest,optional garnish

 

Preheat oven to 350. Place saltines, brown sugar and coconut in the bowl of food processor, and process until crumblike. Add melted coconut oil and process till blended. Grease 18 muffin tins or line with cupcake papers. Divide crust evenly in tins (about 2 tablespoons works well). Press into bottom with with a juice glass. Set aside. Place cream cheese and sugar in medium bowl, and mix at medium speed until fluffy. Add eggs 1 at a time, being sure to mix well between additions. Add the zest, lime juice, and flour, and blend well. Divide the batter evenly between the muffin cups (should fill each cup to about 3/4 full), and garnish with additional lime zest and coconut (if desired). Bake for about 30 minutes or until set and puffed. Cool and slide a knife around edge to release.

 

Recipe lovingly adapted from original at food52.com.

This entry was posted in family, food, Friendship, life and tagged , , , , , , by Ronne Rock. Bookmark the permalink.

About Ronne Rock

LIFE. LOVE. LEADERSHIP. AND A LITTLE #KITCHENTHERAPY. Ronne Rock’s heart finds its strongest beat where beauty and pain collide – because hope always finds us in the shattered places. There’s more than 30 years of marketing and communications experience in her bones, and she finds great joy in sharing leadership wisdom as a regular contributor to Orange Leaders and QARA. But more often than not these days, she's with the vulnerable in difficult places around the world, gathering stories that change stories. Find Ronne's words in "For You, Love" the prayer journal that invites you to respond, and in Everbloom, a collection of stories from the Redbud Writers Guild. She is currently writing, "Building Eden: Principles of a Grace-Filled Leadership that Restores and Redeems."   Ronne is represented by Karen Neumair at Credo Communications.

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