Coconut Cream Cheesecake Cupcakes
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Send this recipe to my email.
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.
Originally published Oct 2017.
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.
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.
A smaller size option to enjoy a favourite dessert.
This recipe works out to about ⅓ 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!
Don't forget, there is a full size cheesecake made with this recipe as well. Check it out too.
Love this mini cheesecake idea?
Besides our incredibly popular Mini Turtle Cheesecakes, we have others too, like our Mini Coconut Cream Cheesecakes, our Chocolate Cheesecake Cupcakes .
Not to mention our other favourites, Mini Raspbery Tuxedo Cheesecakes and Black Forest Cheesecakes.
These are perfect for parties. Add them to buffet tables on any occasion from Super Bowl to Christmas and see how quickly they disappear!
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.
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. You'll also get weekly suggestions for great family friendly meals and desserts too!
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.
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.
Ingredients
For the Graham crumb base
- ¾ cup graham wafer crumbs, or chocolate cookie crumbs
- 1 ½ tablespoon toasted coconut
- 2½ tablespoon melted butter
- 1 tablespoon sugar
For the Cheesecake Batter
- 1 cup cream cheese, one 8 oz block
- ⅓ cup sugar
- ½ teaspoon pure vanilla extract
- ½ teaspoon pure coconut extract
- ¼ cup coconut milk
- 1 egg
- 2 tablespoon whipping cream
- 3 tablespoon toasted coconut
For the Coconut Whipped Cream (to garnish)
- ¾ cup whipping cream
- ¼ teaspoon coconut extract, or vanilla extract
- 1 ½ tablespoon icing sugar, powdered sugar
Instructions
- First toast about ½ cup of dried coconut (see note)
For the Graham crumb base
- Preheat oven to 300 degrees F.
- Mix together the crumbs, 1 ½ tablespoon toasted coconut, butter and sugar.
- Divide evenly between the 12 paper lined muffin cups and presss the crumbs firmly into the bottom of each.
For the Cheesecake Batter
- 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 tablespoon 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.
For the Coconut Whipped Cream
- 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.
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
12Serving Size
gAmount 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.
HI Barry,
I just discovered your blog site. I was a little disturbed about the reaction to one lady's comment to another about the raisin tea buns but I thought I'd investigate more. Your recipes look very yummy. I have a question I'm hoping your u can help with. I am an insulin dependent diabetic plus I have an allergy to dairy (mostly high milk content) products. Unfortunately, I LOVE sweets. Do you have any recipes with ALmind beverage as a substitute I've tried it with pancakes (homemade) etc and I like the way it works. IT took getting used to but better than nothing. I was just wondering if you could help with suggestions.
There are plenty of recipes where people have substituted almond milk or soy milk they tell me. I have very little experience with it myself, I'm afraid.
Hi, Just wondering where you buy pure coconut extract ? I have been only be en able to find artificial coconut extract in St. John's. Thanks !
I buy all my extracts and flavorings wherever Wilton supplies are sold. I have even seen toasted coconut flavor concentrate. Check at local grocery stores. McCormick has wide variety of flavorings/ extracts. If I'm unable to find the Pure; I will just go ahead and use the artificial extracts; OR you can also make your own coconut extract.
1 coconut
1/3 c freshly grated coconut
4 oz vodka
1. Place 1/3 cup coconut into a 1-cup glass jar with lid and pour the vodka over it. Seal and shake to combine.
2. Place in a cool, dark place for 5 to 7 days, shaking to combine every day.
3. Return the vodka to a clean jar or to it's original bottle and store in a cool place for up to a year. Reserve remaining coconut for another use.
4. SIDE NOTE: To open a coconut Preheat oven to 375 degrees. Place coconut onto a folded towel set down in a large bowl. Find the three(3) eyes on one end of the coconut and using a nail or a screwdriver and hammer or meat mallet, hammer holes into two (2) of the eyes. Turn the coconut upside down over a container and drain the water from the coconut. Store the water in an airtight container in the refrigerator for up to a week. Place the coconut onto a 1/2 sheet pan and back for 15 minutes. Remove from the oven. The coconut should have cracked in several places. Using an oyster knife or other dull blade, separate the hard shell from the brown husk. Using a serrated vegetable peeler or knife, peel the brown husk from the coconut meat. Rinse coconut meat under cool water and pat dry. Break the meat into 2 to 3 inch pieces. With a grater, grate coconut.
(recipe by 'Just A Pinch'
Bulk Barn usually carries pure extracts of many kinds. 🙂
I have followed food links for years and by far , you are the best all around!!!
Did you use unsweetened coconut?
Yes, unsweetened, dried coconut.
These look Fantastic.
Thank you
Thank You! It’s always a treat to get your emails/ recipes. It makes me feel close to home even though I’m living in the prairies. God Bless....
I made these for the staff at my school. They were a huge hit! I shared the recipe with many. Will make them again and again!!!
I would like to freeze these. Can I out the toooing on before I freeze them? Use many of your recipes and haven’t had a failure. Thanks.
No, toppings should be done after thawing.
I am considering making these for an upcoming baking exchange. Could I freeze them, including the whipped cream topping?
Another question...I am having a terrible time choosing just ONE of your recipes for this baking exchange. If you had to choose just one, which would you recommend? You have far too many options and everything I see I want to bake. 🙂 Marshmallow rolls? Cookie dough cheesecake bars? Cookies? Shortbread? Mice cookies? I'd love to hear your feedback.
Barry, I love your blog and you are my go to site for cooking. I just purchased some of your cookbooks for gifts. Thank you very much for sharing your amazing recipes with us!
Melissa
Hi Barry
Is there a particular brand of coconut milk that you use? I saw 2 kinds in the grocery store...one was for making drinks, and the other was the BlueDragon or Thai Kitchen ki day. Thanks!
Nellie
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!
What kind of coconut milk? Canned or carton in fridge coconut milk?
I use canned.
I Love your site, your recipes!
Thanks lots
Kim