Coconut Milk Mini Cheesecakes
Coconut Milk Mini Cheesecakes are a delightful fusion of creamy coconut and rich cream cheese, encased in a crunchy graham cracker crust. These bite-sized treats are perfect for any gathering or as a sweet indulgence at home. Gluten-free and dairy-free, they cater to diverse dietary needs while offering a refreshing taste experience that transports you to a tropical paradise with every bite.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes approximately 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 1 cup full-fat coconut milk
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
Instructions
- Preheat your oven to 325°F (160°C).
- Line a muffin tin with cupcake liners or grease with nonstick spray.
- Combine graham cracker crumbs with melted butter and 1 tablespoon of sugar until mixed. Press into the bottom of each muffin liner.
- In a large bowl, beat softened cream cheese until smooth. Gradually add granulated sugar, mixing well. Add eggs one at a time, then stir in coconut milk and vanilla extract until fully blended.
- Pour the cheesecake batter over the crusts in each muffin cup, filling them about three-quarters full.
- Bake for 20-25 minutes until set but still slightly jiggly in the center. Allow to cool in the tin before transferring to the fridge.
Nutrition
- Serving Size: 1 mini cheesecake (50g)
- Calories: 160
- Sugar: 9g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg
Keywords: For added flavor, consider topping with shredded coconut or fresh fruit. Store in an airtight container in the fridge for up to five days or freeze for later enjoyment.