Treat yourself to these Coconut Milk Mini Cheesecakes, where every bite is a tropical delight topped with the sweetness of raspberries! This perfect blend of coconut and cream cheese promises not only a mouth-watering dessert but also a visually stunning treat that’s easy to make. Whether you’re a seasoned baker or a beginner, this recipe ensures that you can bring a bit of the tropics to your table with minimal effort. Let’s dive into the simplicity and elegance of these delightful mini cheesecakes.
Benefits of Coconut in Desserts
- Flavor Enhancement: Coconut adds a rich, tropical flavor that transforms any dessert.
- Texture: It provides a creamy texture, making desserts like these mini cheesecakes irresistibly smooth.
- Health Perks: Coconut is known for its medium-chain triglycerides (MCTs), which can aid in metabolism and provide a quick source of energy.
Ingredients and Directions
Prep Time: 20 minutes | Cooking Time: 20 minutes | Chill Time: 2 hours | Total Time: 2 hours 40 minutes | Kcal: 290 kcal | Servings: 12 mini cheesecakes
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)
Fo r the Topping:
- 1/2 cup coconut flakes, toasted
- Fresh raspberries
- Mint leaves for garnish (optional)
Directions:
- 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.
Notes and Serving Suggestions
- Variations: Add a layer of mango puree beneath the raspberries for an extra tropical twist.
- Storage: These cheesecakes can be refrigerated for up to 5 days.
- Serving: Best served chilled; pair with a light sparkling wine for an elegant dessert option at any gathering.
Nutritional Information Per Serving
- Calories: 290 kcal
- Carbohydrates: 22 g
- Protein: 5 g
- Fat: 21 g
- Saturated Fat: 13 g
- Polyunsaturated Fat: 1 g
- Monounsaturated Fat: 5 g
- Trans Fat: 0.1 g
- Cholesterol: 85 mg
- Sodium: 200 mg
- Potassium: 150 mg
- Fiber: 0.5 g
- Sugar: 15 g
- Vitamin A: 10% DV
- Vitamin C: 2% DV
- Calcium: 8% DV
- Iron: 5% DV
Conclusion
The Coconut Milk Mini Cheesecakes not only satisfy your sweet cravings but also offer a delightful escape to the tropics. Easy to prepare and even easier to enjoy, these mini treats are perfect for any occasion, making them a must-try for anyone looking to impress with both taste and presentation.
FAQs
- Can I use low-fat cream cheese? Yes, low-fat cream cheese works well, although it may alter the texture slightly.
- Is there a dairy-free substitute for condensed milk? Coconut condensed milk is a great vegan alternative that enhances the coconut flavor.
- How long can I store the mini cheesecakes in the freezer? They can be frozen for up to a month, tightly covered.
- Can I add other fruits instead of raspberries? Absolutely! Pineapple or kiwi slices make great alternatives for a varied tropical flavor.
Coconut Milk Mini Cheesecakes: Easy Tropical Dessert
Description
Treat yourself to these Coconut Milk Mini Cheesecakes, where every bite is a tropical delight topped with the sweetness of raspberries! This perfect blend of coconut and cream cheese promises not only a mouth-watering dessert but also a visually stunning treat that’s easy to make. Whether you’re a seasoned baker or a beginner, this recipe ensures that you can bring a bit of the tropics to your table with minimal effort. Let’s dive into the simplicity and elegance of these delightful mini cheesecakes.
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)
Fo r 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.
Notes
- Variations: Add a layer of mango puree beneath the raspberries for an extra tropical twist.
- Storage: These cheesecakes can be refrigerated for up to 5 days.
- Serving: Best served chilled; pair with a light sparkling wine for an elegant dessert option at any gathering.
