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Key Lime-Coconut Mini-Cheesecakes

Key Lime-Coconut Mini-Cheesecakes

Southern Living JUNE 2005

  • Yield: Makes 14 servings
  • Prep time:20 Minutes
  • Bake:12 Minutes
  • Cool:15 Minutes
  • Chill:2 Hours


  • Vegetable cooking spray
  • 14 vanilla wafers
  • 1 (8-ounce) package fat-free cream cheese, softened
  • 1 (8-ounce) package 1/3-less-fat cream cheese, softened
  • 3/4 cup sugar
  • 1/2 cup egg substitute
  • 3 tablespoons Key lime juice
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon coconut extract
  • 1/2 cup fat-free sour cream
  • 1 tablespoon sugar
  • 7 teaspoons sweetened flaked coconut, toasted
  • 2 teaspoons grated lime rind


Place 14 paper baking cups in muffin pans, and coat lightly with cooking spray. Place 1 vanilla wafer in each baking cup.

Beat together fat-free and 1/3-less-fat cream cheeses and 3/4 cup sugar at medium speed with an electric mixer until smooth. Add egg substitute and next 3 ingredients, beating until smooth. Spoon mixture evenly into baking cups.

Bake at 350° for 10 to 12 minutes or until set. Remove pan from oven. Stir together sour cream and 1 tablespoon sugar. Spread 1 teaspoon sour cream mixture over top of each cheesecake. (Sour cream mixture will not completely cover each top.) Cool on a wire rack 15 minutes. Cover and chill 2 hours. Sprinkle tops evenly with toasted coconut and lime rind.

Note: For testing purposes only, we used Nellie & Joe's Famous Key West Lime Juice.

Nutritional Information

Amount per serving
  • Calories: 137
  • Calories from fat: 29%
  • Fat: 4.4g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.3g
  • Protein: 5.7g
  • Carbohydrate: 18.9g
  • Fiber: 0.2g
  • Cholesterol: 11.6mg
  • Iron: 0.7mg
  • Sodium: 174mg
  • Calcium: 692mg

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Key Lime-Coconut Mini-Cheesecakes recipe