RVTV and The Cooking Ladies

MINI STRAWBERRY COCONUT CHEESECAKES

(Makes 12 servings)

Serve these cheesecakes plain, as finger food, or garnished with whipped cream and strawberries for dessert.

canola oil

1 - 9 oz (250 g) package cream cheese

16 coconut cookies, crushed

½ teaspoon            2.5 mL            cinnamon

¼ cup                  60 mL            melted butter

2 tablespoons            30 mL            strawberry jam

2 eggs

¾ cup              180 mL            sugar

1 teaspoon            5  mL            vanilla extract

2 teaspoons            10 mL            lemon juice

fresh strawberries (optional)

whipped cream (optional)

Lightly spray or oil the cups of a flexible 6-cup muffin pan with canola oil.  Set aside.

Remove the cream cheese from the refrigerator to soften.

In a bowl combine the cookie crumbs, cinnamon, and melted butter.  Mix well.

Press 1/2 of the mixture into the cups of the muffin pan.

Set the muffin pan in the refrigerator for 10 minutes.

Spread 1/2 of the strawberry jam over the chilled crumbs.

Place the cream cheese, eggs, sugar, vanilla, and lemon juice in a bowl.  Beat until the mixture is smooth.

Pour 1/2 of the mixture into the muffin cups.

Microwave on high for 3 minutes or until the cheesecakes appear set.

Place the muffin pan in the refrigerator to chill.

Remove the cheesecakes from the muffin cups.

Wash the muffin pan and repeat the process with the remaining ingredients.

Per serving (without extra strawberries or whipped cream): 230 calories, 15 g total fat, 5 g saturated fat, 3 g protein, 22 g carbohydrate, 0 g fibre, 17 g sugars, 150 mg sodium.

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