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.
Course
Dessert, Party Food
Cuisine
North American
Prep Time25minutes
Cook Time20minutes
Total Time45minutes
Servings12cheesecake cupcakes
Calories224kcal
AuthorBarry C. Parsons
Ingredients
For the Graham crumb base
¾cupgraham wafer crumbsor chocolate cookie crumbs
1 1/2tbsptoasted coconut
2½tbspmelted butter
1tbspsugar
For the Cheesecake Batter
1cupcream cheeseone 8 oz block
⅓cupsugar
½tsppure vanilla extract
½tsppure coconut extract
1/4cupcoconut milk
1egg
2tbspwhipping cream
3tbsptoasted coconut
For the Coconut Whipped Cream (to garnish)
3/4cupwhipping cream
1/4tspcoconut extractor vanilla extract
1 1/2Tbspicing sugarpowdered sugar
Instructions
First toast about 1/2 cup of dried coconut (see note)
For the Graham crumb base
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.
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 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.
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.
Recipe 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. 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.