Tag Archives: lemon coconut cheesecake

Holiday Baking adventures part 2 – the experiment!

I did some other regular/ repeat baking this past weekend during a virtual gathering with friends – and it was the BEST WAY to deal with an online gathering – I was. busy, I was doing stuff! Listening to our friends, some of whom we have not seen for months, and contributing in my own special snarky way as appropriate…

I made a small batch of each :

Chocolate cake cookie sandwiches< a variation made by using cake mix and reducing the water and filling them with more of my vegan Swiss buttercream as it is lasting quite nicely!>; Gingerbread cookies; standard chocolate chip cookies < be inspired – I added fireball whiskey to them>

And then, I returned to look at what I had intended to be a truffle mix, but it was too soft.  I had mixed cream cheese, icing sugar and added lemon juice and a tiny bit of vanilla, hoping  the icing sugar would be enough to have it set up and become a rollable ball – nope….I stuck it in the freezer until I have time to contemplate …

So this morning – Happy YULE – I decide a no bake cheese cake direction was a good way to go…

Lemon Truffle Cheesecakelets

Filling – can be used as a straight mousse if you prefer no crust 

  • 2  250g blocks of regular cream cheese – room temp
  • 2 cups icing sugar
  • 1 tablespoon lemon juice
  • 1 tsp vanilla extract
  • 1 cup heavy cream/whipping cream – cold

Cream the cheese, and add the icing sugar, mixing well. Add the lemon juice and vanilla and set aside.

In a separate bowl, whip the cream until stiff. Fold the lemon cheese mixture into the whipped cream gently, until it’s just mixed.

Set aside.

Crust: < I think you can use this in a springform pan as well, I just wanted to make minis so I could give them away easily..>

  •  1/2 cup heavy cream
  • 1/3 cup white chocolate chips or Merkel’s pieces
  • 1½  cups unsweetened flaked coconut

Heat the cream in the microwave for 45 seconds or warm it on the stove.  Add the chocolate pieces and stir until melted. Add the coconut and stir well. Divide into 12 muffin cups – about 1 tablespoon each.

Using a flat bottomed glass that fits well, push down the coconut mix into the bottom of the cups with a gentle twisting motion – flattens it nicely and the twists away without the glass getting full of goo.

Fill each cup with the lemon cheesecake mixture and chill in the fridge for 6-12 hours.

YOU WILL HAVE LEFTOVER MOUSSE – pour it into some martini glasses, and stick a graham cracker in each  or make a smaller cheesecake in a separate pan using graham crackers on the bottom…your choice!