Description
Indulge in these creamy and flavorful Coconut Milk Mini Cheesecakes that are perfect for parties or as a delightful portion-controlled treat. These individual cheesecakes offer a rich coconut taste balanced with a sweet graham cracker crust, creating a dessert that will impress any crowd.
Ingredients
Scale
Graham Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1 cup full-fat coconut milk
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
Garnish:
- Shredded toasted coconut for garnish (optional)
Instructions
- Preheat the oven: Preheat oven to 325 degrees Fahrenheit.
- Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into a 12-cup mini muffin pan.
- Make the filling: Beat cream cheese and 3/4 cup sugar until smooth. Add coconut milk, eggs, vanilla, cornstarch, and salt. Beat until creamy.
- Bake: Pour filling over crusts. Bake for 18-22 minutes until set but slightly jiggly.
- Cool and chill: Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Garnish: Top with toasted shredded coconut before serving, if desired.
Notes
- Use full-fat coconut milk for the best texture and flavor.
- Great for parties or portion control.
- For a dairy-free option, substitute cream cheese with a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking, Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 15 grams
- Sodium: 150 milligrams
- Fat: 14 grams
- Saturated Fat: 9 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 16 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 45 milligrams
