Print

Coconut Milk Mini Cheesecakes Recipe

Coconut Milk Mini Cheesecakes Recipe
Print Recipe

★★★★★

5.2 from 21 reviews

Delight your taste buds with these creamy Coconut Milk Mini Cheesecakes topped with toasted coconut flakes, fresh raspberries, and a hint of mint. A tropical twist on a classic dessert that’s perfect for any occasion!

Ingredients

Scale

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 the oven: to 325°F (165°C) and line a muffin tin with paper liners.
  2. Prepare the crust: Combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of each liner.
  3. Make the filling: Beat the cream cheese until smooth, then add condensed coconut milk, eggs, vanilla, and coconut extract; beat until well combined.
  4. Fill the cups: Pour the filling over the crusts, filling each cup about 3/4 full.
  5. Bake: Bake for 15-20 minutes until the centers are just set.
  6. Cool and refrigerate: Cool to room temperature, then refrigerate for at least 2 hours.
  7. Top and serve: Before serving, top each mini cheesecake with toasted coconut flakes, fresh raspberries, and a mint leaf.

Notes

  • Variations: Add a layer of mango puree beneath the raspberries for an extra tropical twist.
  • Storage: These cheesecakes can be refrigerated for up to 5 days.
  • Serving: Best served chilled; pair with a light sparkling wine for an elegant dessert option at any gathering.

Nutrition

Keywords: Coconut Milk Mini Cheesecakes, Mini Cheesecakes Recipe, Coconut Desserts

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