Description
Delightful tropical treat in bite-sized form with rich coconut flavor.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- 3/4 cup condensed coconut milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional)
- 1/2 cup coconut flakes, toasted
- Fresh raspberries
- Mint leaves for garnish (optional)
Instructions
- Prepare the Oven and Muffin Tin: Preheat your oven to 325°F (165°C) and line the muffin tin with paper liners.
- Make the Crust: Combine the graham cracker crumbs, melted butter, and sugar; press into muffin liners.
- Prepare the Filling: Beat softened cream cheese, add coconut milk, eggs, vanilla, and coconut extract; mix until smooth.
- Assemble and Bake: Pour filling over crusts, fill 3/4 full, and bake for 15-20 minutes until set.
- Cooling and Refrigeration: Let cool to room temperature, then refrigerate for at least 2 hours.
- Adding the Finishing Touches: Top with toasted coconut flakes, fresh raspberries, and mint leaves.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 220 per mini cheesecake
- Sodium: 120 mg
- Protein: 3 g