I love this recipe. I made these for my birthday, they are fabulous. Using the whipped cream cheese made these cakes quite light, not as dense as regular cheese cake. I got the original recipe from First Magazine. They did have a cookie crumb crust, so I put in the coconut instead, but that was the only difference. Also, the BEST thing about these is that they freeze very, very well. So you can make a bunch, and freeze some for another time. I may do that for my next dinner party. :)
Mini Cheese Cake
1 cup blueberries (or other berry, I used strawberry)
16 oz. whipped cream cheese, softened
1/4 cup sugar
1/2 cup lemon curd
Preheat oven to 325. Line muffin tin, then sprinkle coconut to cover the bottoms. Puree the berries and spoon 1/2 teaspoon over the coconut. Beat the cream cheese and 1/4 cup of sugar, then the lemon curd. Add the eggs one at a time, beating after each. Divide the mixture evenly among muffin cups. Top with remaining puree and swirl. Bake 20 minutes, or until almost set in the middle. Cool completely. Add whipped cream for fun an extra berries if you have them!
(You can play with this recipe by changing out the lemon curd and berries, and subbing with something else. Have fun. And let me know if you come up with something good!)