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
Scale
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.