Step 1

Preheat oven to 160°C. Line six 150ml-capacity muffin pans with paper cases. Place a biscuit in the base of each case.

Step 2

Use an electric beater to beat the cream cheese, sugar, coconut, lemon juice and vanilla in a bowl until smooth. Add eggs, 1 at a time, beating well after each addition until combined. Divide the mixture among the prepared pans. Bake for 20-25 minutes or until just set. Turn the oven off. Leave the cheesecakes in the oven, with door ajar, to cool completely. Remove and discard the paper cases. Transfer cheesecakes to a serving platter and dust with icing sugar.