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Lime and yoghurt cheesecakes

  • 6:15 Prep
  • Makes 6


  • 6 butternut snap biscuits
  • 2 tablespoons boiling water
  • 1 1/2 teaspoons powdered gelatine
  • 250g cream cheese, softened
  • 1/4 cup caster sugar
  • 200g Greek-style yoghurt
  • 1/3 cup coconut cream
  • 2 teaspoons finely grated lime rind
  • 1 tablespoon lime juice
  • Lime zest, to serve


  • 1
    Line each hole of a 6-hole, 3/4 cup capacity texas muffin pan with plastic wrap, allowing a 2cm overhang from each hole. Place 1 biscuit, flat-side down, in the base of each hole. Place boiling water in a heatproof jug. Sprinkle with gelatine. Stir to dissolve.
  • 2
    Using an electric mixer, beat cream cheese and sugar until smooth. Add yoghurt, coconut cream, lime rind and lime juice. Beat to combine. Add gelatine mixture. Beat until smooth.
  • 3
    Pour cream cheese mixture into prepared pan holes. Cover. Refrigerate for 6 hours or until firm. Using overhanging plastic wrap, lift cheesecakes from pan. Remove plastic wrap. Top with lime zest. Serve.

Source: taste.com.au


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