Description
Enjoy a tropical treat with these Coconut Milk Mini Cheesecakes, featuring a buttery graham cracker crust and a creamy coconut filling. Perfectly portioned and topped with fresh fruit or shredded coconut, they offer a delightful escape in every bite!
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup coconut milk (full-fat for creaminess)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
- 1/2 cup shredded coconut (sweetened or unsweetened, based on preference)
- Fresh fruit or additional shredded coconut for topping (optional)
Instructions
- In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Stir until well mixed.
- Pour in the melted butter and mix until the crumbs are evenly coated and resemble wet sand.
- Line a muffin tin with paper liners or grease it lightly with cooking spray.
- Evenly distribute the crumb mixture into the bottom of each muffin cup, pressing down firmly to create a solid crust.
- Bake the crusts in a preheated oven at 350°F (175°C) for about 8-10 minutes, or until lightly golden. Remove from the oven and let cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add the coconut milk, powdered sugar, vanilla extract, lime juice, and salt. Beat until well combined and smooth, about 2-3 more minutes.
- Gently fold in the shredded coconut using a spatula.
- Carefully fill each muffin cup with the cheesecake filling, leaving a little space at the top.
- Gently tap the muffin tin on the counter to remove air bubbles.
- Bake at 350°F (175°C) for 15-20 minutes until set around the edges but slightly jiggly in the center.
- Turn off the oven and crack the door open. Let cool in the oven for about 30 minutes.
- Remove from the muffin tin and place in the refrigerator. Chill for at least 4 hours, preferably overnight.
- Carefully remove the paper liners from the cheesecakes.
- Place the mini cheesecakes on a serving platter or individual dessert plates.
- Top with fresh fruit, shredded coconut, or whipped cream if desired.
- Enjoy with friends and family!
Notes
- For a richer flavor, use full-fat coconut milk.
- Feel free to customize toppings based on your preference.
- Prep Time: 30 minutes
- Cook Time: 30 minutes