These coconut key lime mini cheesecakes have a gluten free graham crust and are topped with sweet kiwi berries. Perfect little bite-sized treats for spring!

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

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I love playing with new ingredients, especially produce, and these mini cheesecakes seemed like a great place to start! While I am pretty sure most people are familiar with key limes, a smaller and tarter lime, kiwi berries are less common. They are also a smaller and sweeter version of it’s cousin. The best part is they lack fuzz so you can literally pop them straight into your mouth.

Have you ever had a kiwi berry?

Due to their size and being ready to eat, I simply sliced them in half and topped these coconut key lime mini cheesecakes with them. Such a simple way to take an everyday cheesecake to the next level.

While I have been lucky enough t recently see kiwi berries stocked at my local grocery store, these mini bites of deliciousness were made with Melissa’s Produce key limes and kiwi berries, Narin’s gluten free oat grahams, and Dixie Crystals sugar.

Take a peek at the list of other great recipes made by other bloggers below. And don’t forget to check out all the awesome prizes up for grabs from our amazing sponsors! Enter using the widget at the bottom of this post.

Monday #SpringSweetsWeek Recipes

• Carrot Pineapple Mini Loaves by A Day in the Life on the Farm
• Hot Cross Bundt Cake by Nik Snacks
• Instant Pot Lemon Lavender Cheesecake by Hezzi-D’s Books and Cooks
• Key Lime Lavender Curd by Cindy’s Recipes and Writings
• Kiwi Coconut Key Lime Mini Cheesecakes by The Spiffy Cookie
• Kumquat Pie by Eat Move Make
• Lavender Lemon Mini Loaves by Sweet Beginnings
• Lemon Lavender Macarons by Jen Around the World
• Lemon White Chocolate Mini Cheesecakes by Art of Natural Living
• Mandarin Orange and Rhubarb Mini Loaves by Karen’s Kitchen Stories
• Mandarin Orange Donuts with Ganache Glaze by A Kitchen Hoor’s Adventures
• Mini Blueberry Bread by The Carefree Kitchen
• Mini Lemon Cakes with Lemon Glaze by Family Around the Table
• Mini Pound Cake by Cheese Curd In Paradise
• No Bake Chocolate Cheesecake by Pook’s Pantry
• No Bake Lemon Cheesecake by Devour Dinner
• No-Churn Lemon Ice Cream by Kate’s Recipe Box
• Pineapple Upside Down Cake by House of Nash Eats
• Raspberry Cheesecake Bars by Books n’ Cooks
• Strawberry Oatmeal Cookies by Palatable Pastime
• Strawberry Rhubarb Breakfast Bread by For the Love of Food
• Strawberry Rhubarb Pie with Crumb Topping by Blogghetti
• Vegan Chocolate Loaf Cake by Shockingly Delicious
• White Chocolate Latte Cupcakes by That Recipe

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

Six years ago: Raspberry Pick-Up Pie

Eight years ago: Baked Chicken Bacon Ranch Taquitos with Avocado Ranch

Nine years ago: Funfetti-Peanut Butter Layer Pie

Four years ago: Apple Maple Turkey Burgers with Maple-Dijon Sauce

KIWI COCONUT KEY LIME MINI CHEESECAKES

Print

Yield: 12 Servings Prep Time: 10 Minutes Cooking Time: 35 MInutes 35 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 2 oz. graham crackers
• 1 oz. shredded coconut
• 2 Tbsp unsalted butter, melted

CHEESECAKE

• 8 oz. cream cheese, softened
• 1/2 cup sugar
• 1/4 cup (2 oz.) coconut cream
• 1 egg
• 2 tsp key lime juice

TOPPING

• 6 kiwi berries, halved
• Key lime zest

Directions

1. Preheat oven to 350 degrees.  Add graham crackers and coconut to a food processor and pulse until finely ground. Combine crust mixture and melted butter in a bowl until well combined.  Spoon into 12 mini cheesecake cups that have been sprayed with cooking spray.  Press into the bottom of each cup so the crust is flat (I used a tall shot glass).  Partially bake for 5 minutes, or until slightly golden, then remove from oven.
2. With an electric mixer beat the cream cheese, sugar, and coconut cream until smooth.  Beat in egg and lime juice until combined.
3. Pour the cheesecake mixture evenly into the 12 cups.  Bake for 25-28 minutes or until cheesecake is cooked through.  Let cool completely, remove cheesecakes from pan, and refrigerate until ready to serve*.
4. Serve topped with halved kiwi berries and fresh lime zest.

Notes

*Cheesecakes cane be made and refrigerated a day in advance.

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Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Door County Coffee & Tea Co., Circulon, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

Yesterday was National Hamburger Day which obviously took precedence over Thirty Thursday so instead we are now having Fermenting Friday! Fluid Friday? Frolicking Friday!? I don’t know, it’s Friday so let’s make a toast because I have a cocktail to share with you that my friend Haley and I concocted during a night of experimenting. After two grocery store runs (this is why we need to make lists and then actually remember to bring/use them) and distractions via “Chopped” on Netflix, we mixed up quite a few winning combinations. What can I say, we’re good at envisioning flavor combinations.

But the real problem began when we tried coming up with names for the ones we liked. Without consulting the internet we dubbed them with various witty names only to discover that a few of them were already claimed after some Google searching. This cocktail recipe was one of them but since the drink name in question actually refers to a beer I figured it was safe to use it anyway. I contemplated changing it to “Kiwi’s Great Adventure” but after consulting others, decided that some may miss the Pee Wee Herman reference. The inspiration for this cocktail came from the kiwi simple syrup for the kiwi margaritas. While it doesn’t really have anything to do with Pee Wee Herman, it was a fun play on words.

One year ago: Goat Cheese Spinach Artichoke Dip

Two years ago: Healthier Elote

Three years ago: Banana Peanut Butter Bread Pudding

KIWI HERMAN

Serves 1

Ingredients:

KIWI SIMPLE SYRUP

1/2 cup sugar

1/2 cup water

4 kiwis, peeled

COCKTAIL

1-1/2 oz. black cherry bourbon (I used Red Stag)

2 oz. kiwi simple syrup

2 oz. lemon-lime soda

Fresh cherry, optional

Directions:

1. In a medium saucepan over medium-high heat, combine the sugar and water and bring to a boil, whisking until the sugar dissolves. Turn off the heat and set aside to cool.
2. Meanwhile, add the kiwis to a food processor and blend until pureed. Add the cooled mixture to the food processor and blend until smooth. Store in an air-tight container in the fridge until ready to use. Can be stored for a week or so.
3. Fill a glass with ice, and pour bourbon, kiwi simple syrup, and soda over the ice and stir. Garnish with a cherry if desired. Repeat for additional cocktails.

Source: The Spiffy Cookie original, with the assistance of Haley. Simple syrup from my Kiwi Margaritas.

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Get ready for warm weather and Cinco de Mayo with this lightly kiwi margarita. Not too sweet but just enough fruity flavor to change things up.

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You may have started to notice a trend on Thursdays with the sharing of cocktail recipes. With the onset of warmer weather more people are enjoying libations – responsibly, we can only hope.

Along with this weather comes certain upcoming holidays which are often paired with cocktails such as Cinco de Mayo and Mother’s Day brunch next week. (Oh and my 30th birthday! How is that even possible?!)

In anticipation of such events, I’ve instated Thirsty Thursdays. This week’s cocktail is a fun kiwi flavored margarita to help you celebrate Cinco de Mayo.

The best part may be that I poured it in a margarita glass that I decorated years ago (similarly to the DIY tutorial I shared).

This glass was actually 1 in 3 with the other 2 bearing the nicknames of two of my close friends from undergrad (mine as you can see is Rinny). I made these for the three of us right before I moved away to Memphis, TN for grad school and yes I gave them going away presents even though I was the one who was leaving.

Eight years and one PhD later, I moved back to Columbus, OH in January and figured it was appropriate to bust this margarita glass out and make a toast to my return. Filled with kiwis and tequila.

Must Make Margaritas

• Classic Margarita Mocktail from Jen Around the World
• Creamy Strawberry Margarita Popsicles from That Recipe
• Frozen Strawberry Margarita from Art of Natural Living
• Mai Tai Margarita from A Kitchen Hoor’s Adventures
• Raspberry Margarita from Hezzi-D’s Books and Cooks
• Rose Margarita from Karen’s Kitchen Stories
• Sangria Margarita from Palatable Pastime
• Skinny Fruit Margarita from Our Good Life

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

One year ago: Gluten-Free Avocado Brownies

Three years ago: Baked Banana Almond Pancakes

KIWI MARGARITAS

Print

Yield: 1 serving Prep Time: 10 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

KIWI SIMPLE SYRUP

• 1/2 cup sugar
• 1/2 cup water
• 4 kiwis, peeled

MARGARITA

• 1-1/2 oz. (<1/4 cup) tequila
• 2 oz. (1/4 cup) triple sec
• 2 oz. (1/4 cup) lime juice
• 2-1/2 oz. (>1/4 cup) kiwi simple syrup
• Fresh lime and kiwi slices, for garnish
• Coarse salt for the rim

Directions

1. In a medium saucepan over medium-high heat, combine the sugar and water and bring to a boil, whisking until the sugar dissolves. Turn off the heat and set aside to cool.
2. Meanwhile, add the kiwis to a food processor and blend until pureed. Add the cooled mixture to the food processor and blend until smooth. Store in an air-tight container in the fridge until ready to use. Can be stored for a week or so.
3. Rim the ridge of your glass with a lime wedge and dip in coarse salt. Fill the glass with ice, if preferred. In a cocktail shaker, combine the tequila, triple sec, lime juice, and kiwi simple syrup with more ice, and shake for about 30 seconds. Strain and pour over ice in glass and garnish with lime and kiwi slices. Repeat for additional margaritas.

Source: Adapted slightly from How Sweet It Is.

Welcome to Day 3 of Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to treat you to tons of amazing ice cream recipes. Ice Cream Week is shaping up to be the best week ever!

Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake Boss, Anolon, Microplane, WÜSTHOF, Page Street Publishing and Quarry Spoon. Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one!

Here’s what is up for grabs, One Winner Takes All:

1 Cuisinart Ice Cream Machine in White
One Cake Boss Mechanical Ice Cream Scoop with Red Silicone grips
One Cake Boss 4Pc Ice Cream Bowl Set, Icing Pattern
One Anolon Advanced Bronze 2 Qt Covered Straining Saucepan with Pour Spout
One Microplane Herb and Salad Chopper
One Microplane Premium Classic Grater in White
One WUSTHOF CLASSIC 9-inch Double Serrated Bread Knife
One Copy of the Cookbook Making Artisan Gelato by Torrance Kopfer
One Copy of the Cookbook Everything Goes with Ice Cream by Koralee Teichroeb
One Copy of the Cookbook Vegan Scoop by Wheeler del Torro
One Copy of the Cookbook The Great Vegan Bean Book by Kathy Hester
One Copy of the Cookbook Eat More Dessert by Jenny Kellar
One Copy of the Cookbook The Perfect Scoop by David Lebovitz
One Copy of the Cookbook Scoop Adventures by Lindsay Clendaniel

Enter using the Rafflecopter widget located at the end of this post!

Guess what? Today also lands on yet another food holiday – National Lemonade Day! Instead of making a milkshake with milk and ice cream, I substituted the milk with lemonade and then added some fresh fruit along with vanilla ice cream. Blend it up and you’ve got a perfect summery shake!

One year ago: Orange Creamsicle Cupcakes

Two years ago: Mango Frozen Greek Yogurt

BLUEBERRY-KIWI LEMONADE SHAKE

Makes 1 large or two small

Ingredients:

3 large scoops vanilla ice cream

1/2 cup lemonade

1 kiwi, peeled and diced

1/2 cup blueberries (fresh or frozen)

Directions:

1. Place one tall glass or two shorter glasses in the freezer to chill. Combine ice cream, lemonade, kiwi and blueberries in a blender and pulse until blended.
2. Remove glass(es) from the freezer and pour in the milkshake. Serve immediately.

Source: The Spiffy Cookie original

Be sure to swing by all of today’s Ice Cream Week Participants:

• Roasted Blueberry Milkshake by Cravings of a Lunatic
• Cherry Almond Chocolate Ripple Semifreddo by The Girl in the Little Red Kitchen
• Peach Pit Swirl Ice Cream by Scoop Adventures
• Pumpkin Gelato with Salted Caramel Swirl by The Redhead Baker
• Salted Butter Pecan Brittle Ice Cream by Cookistry
• Lemon Curd Ice Cream by Life Tastes Good
• Pistachio-Cherry No Churn Ice Cream by The Life and Loves of Grumpy’s Honeybunch
• Blueberry Frozen Yogurt by Renee’s Kitchen Adventures
• Raspberry Ripple Buttermilk Gelato by Crumb
• Chocolate Cookies ‘n Cream Milkshake by Love and Confections
• Lazy Leftover Fruit Salad Ice Cream by Farm Fresh Feasts
• Apple Cinnamon Ice Cream by Noshing with the Nolands
• Gluten Free Devil’s Food Ice Cream Cake by Gluten Free Crumbley
• Blueberry-Kiwi Lemonade Shake by The Spiffy Cookie
• Caramel Macchiato Soft Serve Ice Cream by Wishes and Dishes
• Carrot Cake Ice Cream by Mind Over Batter
• Pumpkin Pie Ice Cream by The Gunny Sack
• White Peach Ice Cream with Bourbon Caramel by Quarter Life (Crisis) Cuisine
• No Churn Low Carb Peach Ice Cream from Yours and Mine are Ours

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It’s tornado season, and it’s the first in 7 years where I don’t have to worry about such things because east Tennessee usually just gets the aftermath-huge rain storms (as I write this one is currently making a lot of noise outside). Oddly enough it makes me miss living in Memphis, but let me explain. Obviously the destruction tornadoes cause is not something to yearn for, I just enjoy a good storm. As a child I was terrified of thunder storms and would run into my dad’s room in the middle of the night to make me feel safe. Somehow as I got older I grew to love thunder and lightning. But when it comes to tornado season in Memphis it means it’s time for Memphis in May festivals (which I pretend is a month long party for my birthday) and that’s what I truly miss about tornado season. And I cannot wait to return in a couple weeks for my favorite festival – BBQ Fest!

But unfortunately tornadoes and festivals have nothing to do with this recipe today. So thank you for listening to my rambling and let’s just get on with it…

Fruit salsa. I know this may not be the first thing you think of when you are trying to come up with a dip for your next gathering by hang on for just a second. For starters these are not just any old tortilla chips, they’re cinnamon-sugar chips! Which makes them the perfect candidate for dipping into a fruit concoction such as this berry-citrusy salsa with kiwi, mango, blackberries, strawberries and avocado. But you change it up to include whatever fruits you prefer.

One year ago: Spring Salsa

Three years ago: Funfetti Month Recipe Round-Up

AVOCADO FRUIT SALSA WITH CINNAMON TORTILLA CHIPS

Serves 10

Ingredients:

SALSA

2 kiwis, peeled and diced

1 mango, peeled, cored and diced

2 avocadoes, peeled, cored and diced

6 oz. blackberries, halved

8 oz. strawberries, hulled and diced

1 lime, juiced

2 Tbsp chopped fresh cilantro

2 Tbsp fruit preserves, any flavor

CHIPS

12 (6 inch) corn tortillas

Butter flavored cooking spray

2 Tbsp cinnamon sugar

Directions:

1. In a large bowl, thoroughly mix kiwis, mango, avocado, blackberries, strawberries, lime juice, cilantro and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a silicone baking mat, set aside.
3. Cut tortillas into 6 wedges and arrange in a single layer on a prepared baking sheet. Coat with butter flavored cooking spray and sprinkle cinnamon sugar.
4. Bake for 8-10 minutes or until crispy. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Source: Adapted from Allrecipes.

This Rainbow Fruit Pizza Tart will create spontaneous smiles with a sugar cookie crust, vanilla Greek-cream cheese filling and a rainbow of fruit.

Silly me forgot to tell you something last week – I had a phone interview for a job! I thought it went very well and was also given a writing assignment afterwards to complete within a week. I sent it back a day early and am now waiting to see if I make it into the next stage of the interview process.

Of course in the mean time I am still working on other applications. The job market is too rough out there to be idle between interviews.

I also have not been idle in the kitchen department. I thought for sure I would have to cut back on the amount of posts per week but I’ve been able to coast along as normal. Thank goodness because ideas have started coming out of my ears.

This fruit pizza cookie isn’t a novel concept but that doesn’t mean it is any less fun.

I technically made the rainbow backwards since red has a longer wavelength than violet and therefore would be on the outer edge of a rainbow (nerd alert). I prefer purple over red anyway, but regardless of technicalities you cannot help but feel happy from just looking at this colorful fruit tart.

One year ago: Guiltless Avocado Alfredo Pasta with Spicy Chicken

RAINBOW FRUIT PIZZA TART

Serves 8

Ingredients:

CRUST

1/3 cup sugar

1/2 cup unsalted butter, room temperature

1-1/4 cups all-purpose flour

1/4 tsp salt

2 Tbsp milk

1 tsp vanilla extract

TOPPINGS

1/4 cup lowfat vanilla Greek yogurt (I used Chobani)

2 oz. reduced fat cream cheese

1/2 Tbsp sugar

Heaping 1/2 cup red/purple grapes

1/2 cup blueberries

1 kiwi, sliced and quartered

1/4 banana, sliced and halved

4 mandarin orange segments

1 small strawberry

Directions:

1. Preheat oven to 400 degrees.
2. In a large bowl, cream together the sugar and butter until light and fluffy. Beat in flour, salt, milk and vanilla until combined and mixture is moist and crumbly.
3. Roll out dough into a 12-inch circle then place and form into a 10-inch tart pan. Alternatively, pour dough into the tart pan and press it up the sides, making sure the layer on the bottom is even.
4. Bake for 25-30 minutes, until crust is golden. Set on wire rack and cool completely.
5. In a small bowl, blend together the Greek yogurt, cream cheese and sugar. Spread evenly oven the cooled crust.
6. Beginning on the outside, add rings of fruit in the order of grape, blueberry, kiwi, banana, orange, and strawberry. Refrigerate until ready to serve.

Source: Crust from Baking Bites. Toppings adapted from my Brownie Fruit Pizza.

Everyone loves pizza, so why not a dessert brownie fruit pizza? With a brownie crust, pineapple-cream cheese sauce, and topped with your favorite fruit and a drizzle of chocolate hazelnut spread to seal the deal.

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There have been many desserts born in my kitchen recently and I don’t plan to stop anytime soon! But I did think that maybe I should attempt to make things a bit healthier. A reduced fat brownie with fruit on top counts, right? I used No Pudge brownie mix but if I weren’t lazy I would have used my homemade version of  the more fudge less pudge brownies.

I’ve made this dessert several times, changing the fruit and other toppings up a bit each time and it’s always a hit. But this one here is my favorite so far. The original recipe states serving 8-10, but it didn’t stand a chance sitting in front of my friends and I – it only served four. Whoops!

Good thing it was low fat ;-).

While I made this with reduced fat brownie and low fat cream cheese, you can obviously made it full octane as well. I just sometimes like to indulge with a little less guilt O:-). And of course you can change up the fruit toppings per your preferences.

What would you top your brownie fruit pizza with?

BROWNIE FRUIT PIZZA

Print

Yield: 8-10 servings Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 box fudge brownie mix (for a lighter option I love No Pudge brownies)
• 8 oz cream cheese, softened (regular or reduced fat)
• 8 oz can crushed pineapple, drained, juice reserved
• 2 Tbsp sugar
• 2 bananas, sliced and tossed in lemon juice to prevent browning
• 1 cup fresh strawberries, sliced
• 2 kiwis, peeled and sliced
• 1/2 cup fresh blueberries
• Chocolate Hazelnut spread, for drizzling

Directions

1. Preheat oven to 350 degrees.
2. Grease a 15-inch pizza pan or large tart pan. Prepare the brownie mix according to box directions. Pour into the prepared pan. Bake for 20 minutes, or until done. Remove from the oven and cool completely.
3. Beat the cream cheese, pineapple, and sugar together in a bowl. Use any reserved pineapple juice at this time, if needed, to soften the mixture to a good spreading consistency. Otherwise dispose of or save the juice for another use. Spread the mixture over the cooled brownie crust.
4. Arrange the banana, strawberries, kiwi and blueberries over the cream cheese mixture. Drizzle with warmed chocolate hazelnut spread. Refrigerate. To serve, slice as you would a pizza, and enjoy!

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Post updated 5/28/19, picture above is the original.