Recipe: Coconut and chocolate cheesecakes with cinnamon
The miniatures lunch
May 16, 2012
The dessert for the miniatures lunch had to be in miniature form too, and I choose to prepare a classic chesecake into transparent glasses
Coconut and chocolate mini cheesecakes with cinnamon
Ingredients
Makes 6 mini cheesecake:
80g biscuits
40g grated coconut
160g Philadelphia cheese
25g sugare
2 tbsp honey
1 pinch cinnamon
4-5 tbsp milk
30g dark chocolate
 Directions
Lightly toast the coconut flour until it begins to release its aroma, then remove from heat and chop finely with biscuits.
Divide into 6 transparent glasses, and press with your fingertips.
Beat cream cheese with sugar, honey, cinnamon and milk.
Divide into glasses and place in refrigerator for at least 3 hours.
Garnish with chocolate cut into chips.
Two years ago: Nigella flower
Three years ago: Potato casserole with parsley
This goes to Briggishome who's hosting Weekend Herb Blogging, handled by Cook (almost) anything at least once.
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