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Coconut Milk Mini Cheesecakes Recipe

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  • Author: Sara
  • Total Time: 2 hours 40 minutes
  • Yield: 12 mini cheesecakes
  • Diet: Vegetarian

Description

Delight in these creamy Coconut Milk Mini Cheesecakes, featuring a graham cracker crust and a luscious coconut-infused filling. Perfectly portioned in a muffin tin, they are topped with toasted coconut flakes, fresh raspberries, and optional mint leaves for a vibrant finish. These mini desserts combine the tropical flavor of coconut with classic cheesecake richness in an easy-to-make treat ideal for any occasion.

Ingredients

For the Crust:

  • 1 cup graham cracker crumbs
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons granulated sugar

For the Filling:

  • 16 ounces cream cheese, softened
  • 3/4 cup condensed coconut milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract (optional)

For the Topping:

  • 1/2 cup coconut flakes, toasted
  • Fresh raspberries
  • Mint leaves for garnish (optional)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (165°C). Line a muffin tin with paper liners to ensure easy removal and cleanup.
  2. Make the Crust: In a mixing bowl, combine the graham cracker crumbs, melted unsalted butter, and granulated sugar. Stir until the mixture is well combined and resembles wet sand. Press this mixture evenly into the bottom of each paper-lined muffin cup to form the crust.
  3. Prepare the Filling: Using a hand mixer, beat the softened cream cheese until smooth and creamy. Add the condensed coconut milk, eggs, vanilla extract, and optional coconut extract. Continue beating until all ingredients are fully incorporated and the batter is smooth.
  4. Fill the Cups: Pour the cream cheese filling over the prepared crusts in each muffin liner, filling about three-quarters full to allow room for slight rising during baking.
  5. Bake the Cheesecakes: Place the muffin tin in the preheated oven and bake for 15 to 20 minutes. Bake until the centers are just set but still slightly jiggly to ensure a creamy texture.
  6. Cool and Chill: Remove the cheesecakes from the oven and let them cool to room temperature. Then cover or transfer to the refrigerator to chill for at least 2 hours to set completely.
  7. Add Toppings and Serve: Before serving, top each mini cheesecake with toasted coconut flakes, fresh raspberries, and optional mint leaves for a fresh, decorative touch.

Notes

  • You can substitute graham cracker crumbs with digestive biscuits for a different flavor profile.
  • If you do not have condensed coconut milk, use regular sweetened condensed milk for a less coconut-forward flavor.
  • Ensure cream cheese is fully softened to avoid lumps in the filling.
  • To toast coconut flakes, place them in a dry skillet over medium heat, stirring frequently until golden brown.
  • These mini cheesecakes are best served chilled and consumed within 3-4 days.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/coconut-milk-mini-cheesecakes-recipe/