Description
Delicious mini cheesecakes made with creamy coconut milk for a tropical twist.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup coconut milk
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup shredded coconut (optional)
Instructions
- Preheat oven to 325°F (165°C). Line a muffin tin with paper liners.
- Mix graham cracker crumbs and melted butter. Press 1 tablespoon into each liner to form the crust.
- Beat cream cheese and sugar until smooth. Add coconut milk, eggs, and vanilla, mixing well.
- Pour filling over crusts, filling each liner about 3/4 full.
- Bake for 20-25 minutes until set. Let cool, then refrigerate for at least 2 hours.
- Garnish with shredded coconut before serving if desired.
Notes
- Allow the cheesecakes to chill for a thoroughly creamy texture.
- Shredded coconut can be toasted for added flavor.
- Ensure cream cheese is softened for easy mixing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg