These little bite sized desserts are sweet and tangy with fresh coconut and lime in the mix!
Cut strips of parchment paper approximately 1/4” wide and 4” long and place them in the cups of a mini muffin pan. Then press about 1 1/2 tablespoon of crust mixture into each cup on top of the paper. Place the tray in the freezer while you prepare the filling.
Freeze for 2 hours until mostly solid. If you leave them longer and they fully freeze in the pan you’ll need to let the pan thaw for a few minutes before you can lift them out. Gently lift the paper tabs to remove the cheesecakes from the cups.
Store cheesecakes in the freezer between layers of parchment paper.