Coconut Cream Cheesecake Cupcakes. At only 224 CALORIES EACH, these delectable mini cheesecakes are exactly the same as our full sized Coconut Cream Cheesecake, except in a smaller, portion controlled size.
These Coconut Cream Cheesecake Cupcakes were a special request for a friend who wanted to serve them at a birthday party. Since I had broken down the recipe for her into a cupcake version, I decided to post it as a stand-alone recipe for Rock Recipes readers who have fallen in love with the idea of mini cheesecakes.
As I’ve written about before, a full 9 or 10 inch cheesecake can weigh in at several pounds and is meant to serve up to 16 people. That can be more than a lot of people want to bake, for more reasons than one.
Portion control is something that is essential for dessert to prevent over indulgence. Having half a whole leftover cheesecake in the oven is a constant source of temptation for many, myself included.
This recipe works out to about 1/3 of the size of a normal cheesecake recipe. This is the perfect size for turning into 12 cheesecake cupcakes. We’ve done this before with other recipes including Chocolate Raspberry Tuxedo Cupcakes and Triple Chocolate Cheesecake Cupcakes.
Serving cheesecake to large groups at parties can also be problematic, and these little handheld desserts are the perfect solution. You can even make them in advance and keep in the freezer, finishing them off with the whipped cream and garnish on the day of the event.
Speaking of freezing them, cheesecake cupcakes are a terrific dessert to have on hand in you freezer at any time, especially with the upcoming Holiday season. If unexpected guests arrive, they can defrost often in under a half hour, so that dessert in minutes is never a problem.
For those of us who are always thinking portion control, this is a great solution too, coming in at 224 calories. Just try to keep it at one!
Like this Coconut Cream Cheesecake Cupcakes recipe?
It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram. Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.
You can also sign up for our FREE newsletter to know immediately when we add new recipes are added. You’ll get weekly suggestions for great family friendly meals and desserts too!
Don’t forget, there is a full size cheesecake made with this recipe as well. Check it out too.
Coconut Cream Cheesecake Cupcakes - at only 224 CALORIES EACH, these delectable mini cheesecakes are exactly the same as our full sized Coconut Cream Cheesecake, except in a smaller, portion controlled size.
- ¾ cup graham wafer crumbs or chocolate cookie crumbs
- 1 1/2 tbsp toasted coconut
- 2½ tbsp melted butter
- 1 tbsp sugar
- 1 cup cream cheese one 8 oz block
- ⅓ cup sugar
- ½ tsp pure vanilla extract
- ½ tsp Pure Coconut Extract 8 oz, 8 Ounce" target="_blank" rel="nofollow">pure coconut extract
- 1/4 cup coconut milk
- 1 egg
- 2 tbsp whipping cream
- 3 tbsp toasted coconut
- 3/4 cup whipping cream
- 1/4 tsp coconut extract or vanilla extract
- 1 1/2 Tbsp icing sugar powdered sugar
First toast about 1/2 cup of dried coconut (see note)
Preheat oven to 300 degrees F.
Mix together the crumbs, 1 1/2 tbsp toasted coconut, butter and sugar.
Divide evenly between the 12 paper lined muffin cups and presss the crumbs firmly into the bottom of each.
Beat the cream cheese, sugar and vanilla & coconut extracts until smooth.
Beat in the egg until smooth.
Finally blend in the coconut milk and whipping cream
Fold in the 3 tbsp toasted coconut
Divide the cheesecake filling equally between the 12 muffin cups and bake for 15-20 minutes until the cheesecake has set and does not jiggle when you give the pan a slight shake.
Remove from the oven and cool completely.
Whip together the whipping cream, coconut extract and icing sugar until firm peaks form.
Use the cream to garnish the tops of the mini cheesecakes and sprinkle on the remaining toasted coconut.
To toast the coconut, preheat oven to 325 degrees F and sprinkle the coconut evenly in the bottom of a 8 or 9 inch baking pan. Bake for about 5 minutes or until lightly golden brown. Give the coconut a toss at least once to make sure that it browns evenly. Watch it closely. Dried coconut does still contain coconut oil and it can burn quickly once it's toasted. The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.