Description
Delight in these Coconut Cream Cheesecake Cupcakes, featuring a buttery graham cracker crust, a creamy coconut-infused cheesecake filling, and a luscious coconut cream topping. Perfectly portioned as bite-sized desserts, they bring a tropical twist to a classic favorite, ideal for any occasion.
Ingredients
Scale
For the Crust:
- ¾ cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- ¼ cup full-fat coconut milk
For the Coconut Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 2 tablespoons coconut cream or thick coconut milk
- ½ teaspoon vanilla extract
To Garnish:
- ½ cup toasted shredded coconut
- Optional white chocolate curls or extra whipped cream
Instructions
- Prepare the Crust: Preheat the oven to 325°F and line a 12-cup muffin tin with paper liners. In a small bowl, combine graham cracker crumbs, sugar, and melted butter, stirring until well blended. Press about 1 tablespoon of this mixture firmly into the bottom of each cupcake liner. Bake for 5 minutes, then remove from the oven and allow to cool slightly.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar together until the mixture is smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, coconut extract, and full-fat coconut milk until fully combined and silky.
- Fill and Bake: Spoon the cheesecake filling evenly over the prepared crusts, filling each liner almost to the top. Bake for 18 to 22 minutes or until the centers are just set. Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Chill in the refrigerator for at least 2 hours or until firm.
- Prepare the Coconut Cream Topping: Whip the heavy cream, powdered sugar, coconut cream, and vanilla extract together until stiff peaks form.
- Assemble and Garnish: Pipe or spoon the whipped coconut cream topping onto the chilled cheesecakes. Garnish with toasted shredded coconut and, if desired, white chocolate curls or extra whipped cream.
Notes
- These cheesecake cupcakes can be prepared a day in advance; add the topping just before serving for best texture and freshness.
- Store the cupcakes in the refrigerator for up to 3 days to maintain their quality.
