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Coconut Cream Cheesecake Cupcakes

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.

Coconut Cream Cheesecake Cupcakes

Coconut Cream Cheesecake Cupcakes

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.  Many of you 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.

Desiccated coconut in white ceramic bowl.

Fine cut dried (desiccated) unsweetened coconut is the type to use in this recipe.

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.

Coconut Cream Cheesecake Cupcakes

Coconut Cream Cheesecake Cupcakes

A smaller size option to enjoy a favourite dessert.

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.

Coconut Cream Cheesecake Cupcakes

Coconut Cream Cheesecake Cupcakes

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!

Don’t forget, there is a full size cheesecake made with this recipe as well. Check it out too.

Coconut Cream Cheesecake

Coconut Cream Cheesecake

Originally published Oct 2017. Updated December 2020.

Like this Coconut Cream Cheesecake Cupcakes recipe?

You’ll find hundreds of other sweet ideas in our Cakes & Pies Category and even more in our Desserts Category.

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Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too. 

Coconut Cream Cheesecake Cupcakes

Coconut Cream Cheesecake Cupcakes

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Coconut Cream Cheesecake Cupcakes
Yield: 12 cheesecake cupcakes

Coconut Cream Cheesecake Cupcakes

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

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.

Ingredients

For the Graham crumb base

  • ¾ cup graham wafer crumbs, or chocolate cookie crumbs
  • 1 1/2 tbsp toasted coconut
  • 2½ tbsp melted butter
  • 1 tbsp sugar

For the Cheesecake Batter

  • 1 cup cream cheese, one 8 oz block
  • ⅓ cup sugar
  • ½ tsp pure vanilla extract
  • ½ tsp pure coconut extract
  • 1/4 cup coconut milk
  • 1 egg
  • 2 tbsp whipping cream
  • 3 tbsp toasted coconut

For the Coconut Whipped Cream (to garnish)

  • 3/4 cup whipping cream
  • 1/4 tsp coconut extract, or vanilla extract
  • 1 1/2 Tbsp icing sugar, powdered sugar

Instructions

  1. First toast about 1/2 cup of dried coconut (see note)

For the Graham crumb base

  1. Preheat oven to 300 degrees F.
  2. Mix together the crumbs, 1 1/2 tbsp toasted coconut, butter and sugar.
  3. Divide evenly between the 12 paper lined muffin cups and presss the crumbs firmly into the bottom of each.

For the Cheesecake Batter

  1. Beat the cream cheese, sugar and vanilla & coconut extracts until smooth.
  2. Beat in the egg until smooth.
  3. Finally blend in the coconut milk and whipping cream
  4. Fold in the 3 tbsp toasted coconut
  5. 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.
  6. Remove from the oven and cool completely.

For the Coconut Whipped Cream

  1. Whip together the whipping cream, coconut extract and icing sugar until firm peaks form.
  2. Use the cream to garnish the tops of the mini cheesecakes and sprinkle on the remaining toasted coconut.

Notes

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.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

12

Serving Size

g

Amount Per Serving Calories 224Saturated Fat 11gCholesterol 64mgSodium 129mgCarbohydrates 13gSugar 9gProtein 2g

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.

 

Chocolate Toffee Pecan Brittle pictured on a red plate with Christmas decorations in the background.
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Patty

Sunday 31st of January 2021

So I’m confused about how much cream cheese. Is it only an 8 oz cream cheese or it it 2 8 oz cream fheese

Lillian

Sunday 8th of November 2020

Made this recipe today and it was a hit!!! A must keep recipe, according to my regular guests. Have to say I changed it up some - could not find coconut extract so for every coconut ingredient, I changed it to almond - toasted slivered almonds, almond extract and almond milk. DELICIOUS!!!! Thank you for the recipe. Will definitely be making these again (maybe sometime with coconut if I find the extract :)

Mary

Friday 8th of May 2020

I look forward to,your recipes, never had a failure with any of yours. Mary

Nina

Thursday 23rd of May 2019

What kind of coconut milk? Canned or carton in fridge coconut milk?

Barry C. Parsons

Friday 24th of May 2019

I use canned.

Dale

Friday 1st of February 2019

Just made these tonight and loved them. Easy to follow the recipe. At first it looked like a long process but not st all. Only one mistake on my part when I made the cream cheese I added all the ingredients and blended and it was lumpy now I know why it said mix until smooth than add the other ingredients but they still turned out. I made the chocolate ones also but I preferred the coconut.

Good treat and I’m not a sweet person. My hubby is and loved them.

Thanks again Barry I’m from the west coast of NL but lived in Ontario for 40 years and I love your site especially the diversity of recipes not just east coast meals.

Great job!

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