To make the crust, combine the graham cracker crumbs, sugar and butter in a small bowl. Stir with a fork until the graham cracker crumbs are moistened. Press the graham cracker mixture into individual 4-ounce jars. Set aside.
To prepare the filling, in the bowl of a food processor, pulse cranberries until pureed. Set aside.
In an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Add the crème fraîche and coconut cream and mix until combined. Slowly add the confectioners’ sugar, scraping down the sides of the bowl as needed. Mix until smooth. Fold the pureed cranberries and lime zest into the cheesecake mixture until combined.
Spoon filling over crust and chill until firm, about 2 hours. Garnish with lime zest, shredded coconut and cranberries, as desired. Enjoy!
