Coconut Milk Mini Cheesecakes
Coconut Milk Mini Cheesecakes are a delightful twist on a classic dessert that will leave your taste buds dancing with joy. As someone who has always been captivated by the creamy texture and rich flavor of cheesecakes, I was thrilled to discover how coconut milk can elevate this beloved treat to new heights. These mini cheesecakes not only offer a luscious taste but also bring a touch of tropical flair to any gathering.
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter melted
- 2 tablespoons granulated sugar
For the Filling:
- 16 ounces cream cheese softened
- 3/4 cup condensed coconut milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract optional
For the Topping:
- 1/2 cup coconut flakes toasted
- Fresh raspberries
- Mint leaves for garnish optional
Instructions
- Preheat the oven to 325°F (165°C). Line a muffin tin with paper liners.
- Combine graham cracker crumbs, melted butter, and sugar. Press evenly into the bottom of each liner.
- Beat the cream cheese until smooth. Add condensed coconut milk, eggs, vanilla, and coconut extract; beat until combined.
- Pour the filling over the crusts, filling each cup about 3/4 full.
- Bake for 15-20 minutes, until the centers are just set.
- Cool to room temperature, then refrigerate for at least 2 hours.
- Before serving, top each mini cheesecake with toasted coconut flakes, fresh raspberries, and a mint leaf.
Tried this recipe?Let us know how it was!
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