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 #kitchentherapy, family, food, Friendship, life and tagged , , , , , , by Ronne Rock. Bookmark the permalink.

About Ronne Rock

Helping you hold on to what is real and true.

We're in this together, and I am for you. I secure road signs with a hammer of hope, and clear the debris so they can be seen. Call me your spiritual aunty, the one who you can trust with the hard conversations. I am your encourager. I walk and keep walking. Cheer and keep cheering. I invest, dive deep, and cherish the stories being written in the lives of women like you who long to believe restoration is a reality on earth as it is in heaven. God holds the pen in those stories, and He delights in you.  I OFFER REAL HOPE FOR YOU, PURPOSE-WEARY WARRIOR. You'll love One Woman Can Change the World: Reclaiming Your God-Designed Influence and Impact Right Where You Are. It's available wherever books are sold. I'm honored to be represented by Credo Communications.

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