Lemon Coconut Cheesecakes - cooking recipe

Ingredients

8 oz coconut cookies
8 oz cream cheese, chopped, at room temperature
3 oz lemon curd
1 tsp finely grated lemon zest
1 tsp vanilla extract
1 tbsp sugar
1 None lemon, sliced, to serve

Preparation

For the bases, arrange 4 cookies on a microwave-safe plate. Microwave on medium-high power 15-20 seconds, until softened. Use your fingers to gently press each cookie into a recess of a 12-cup shallow patty pan. Repeat with remaining biscuits. Cool.
Meanwhile, for the filling, beat cream cheese and lemon curd together with an electric mixer until smooth. Stir in lemon zest and vanilla. Spoon 1 tbsp of filling into each cookie base. Chill.
For the candied lemons, heat a small frying pan on medium. Sprinkle sugar on lemon slices. Cook, turning, 2-3 mins, until caramelized. Cool before topping each cheesecake with a candied lemon slice. Chill until ready to serve.