Mini Lemon or Lime Cheesecake


90g coconut oil

30g coconut butter (or peanut butter)

60-75g xylitol

150g cream cheese

75g lime or lemon juice

75g butter

For biscuit “base”

60g heba pap

30g peanut butter

60g butter

30g xylitol


In a bowl, mix together the cream cheese, xylitol and lime or lemon juice.

In a separate bowl, melt butter, coconut butter and coconut oil. Mix well with cream cheese mixture and spoon into paper cup lined muffin tray or similar mould. Place in freezer for about 15 minutes before spooning on the biscuit base.

For the biscuit base, melt butter and mix together with remaining ingredients until well combined. Spoon on top of cream cheese mixture. Allow to set in freezer for a further 15 minutes or until hard. Remove from moulds, and enjoy. Keep in fridge to prevent melting.

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