Description
Silky coconut milk mini cheesecakes deliver creamy tropical bliss with delicate graham cracker crusts. Rich, smooth desserts promise pure indulgence that will transport palates to island paradise in one delightful bite.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese (softened)
- 2 large eggs
- 3/4 cup (180 milliliters) condensed coconut milk
- 1 cup (240 milliliters) graham cracker crumbs
Crust and Sweeteners:
- 1/4 cup (60 milliliters) unsalted butter (melted)
- 2 tablespoons (30 grams) granulated sugar
Flavor Enhancers and Garnish:
- 1 teaspoon (5 milliliters) vanilla extract
- 1/2 teaspoon (2.5 milliliters) coconut extract (optional)
- 1/2 cup (40 grams) coconut flakes (toasted)
- Fresh raspberries
- Mint leaves for garnish (optional)
Instructions
- Prepare a muffin tin by lining with paper cups and heating the oven to 325°F (165°C).
- Create the crust by mixing graham cracker crumbs with melted butter and sugar, then firmly press the mixture into the base of each paper liner.
- Using an electric mixer, whip cream cheese until completely smooth and velvety.
- Gradually incorporate condensed coconut milk, eggs, vanilla, and coconut extract into the cream cheese, blending until the mixture is fully integrated and uniform.
- Carefully distribute the cheesecake filling into the prepared liners, ensuring each cup is approximately three-quarters full.
- Slide the muffin tin into the preheated oven and bake for 15-20 minutes, watching for the centers to become just barely set with a slight wobble.
- Remove from the oven and allow the mini cheesecakes to cool completely at room temperature.
- Transfer the cooled cheesecakes to the refrigerator and chill for a minimum of 2 hours to achieve optimal texture and flavor.
- Just before serving, embellish each mini cheesecake with a sprinkle of toasted coconut flakes, a fresh raspberry, and a delicate mint leaf for an elegant presentation.
Notes
- Boost crust texture by firmly pressing graham cracker mixture into liners, creating a compact and sturdy base.
- Prevent cheesecake cracking by avoiding overmixing and using room temperature ingredients to ensure smooth, uniform blending.
- Swap dairy for vegan alternatives like cashew cream cheese and coconut condensed milk to make this recipe completely plant-based.
- Test doneness by gently shaking the pan – centers should wiggle slightly but not appear liquid, indicating perfectly baked mini cheesecakes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes (excluding 2 hours of chilling)
- Category: Desserts
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 12
- Calories: 261 kcal
- Sugar: 14 g
- Sodium: 128 mg
- Fat: 20 g
- Saturated Fat: 13 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 64 mg