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.

5 from 1 vote

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Prep Time 20

Cook Time 20

Chill Time: 2

Total Time 2 40

Course Dessert

Cuisine American

Servings Mini Cheesecakes

Equipment

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

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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.

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