Dish Introduction
These Coconut Cheesecake Bites are a tropical delight that brings the flavors of the islands to your dessert table. Creamy and rich, these mini cheesecakes are perfect for satisfying your sweet tooth or impressing guests with a taste of paradise.
Each bite features a graham cracker crust for a satisfying crunch, a creamy cheesecake filling infused with sweetened shredded coconut, and a touch of coconut milk for that unmistakable tropical flavor. The result is a dessert that’s smooth, creamy, and utterly delicious.
For a true island experience, top them off with whipped cream and toasted shredded coconut just before serving. These Coconut Cheesecake Bites are a delightful treat that transports your taste buds to a sunny beach with every bite.
Recipe
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 8 ounces cream cheese, softened
- 1/2 cup sweetened shredded coconut
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup coconut milk
- 2 large eggs
Optional Toppings:
- Whipped cream
- Toasted shredded coconut
Directions:
- Preheat your oven to 325°F (160°C). Line a standard muffin tin with paper liners.
- In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated with butter.
- Press about a tablespoon of the graham cracker mixture into the bottom of each muffin liner, creating a firm crust.
- In another mixing bowl, beat the softened cream cheese until it becomes smooth and creamy.
- Add the sweetened shredded coconut, powdered sugar, and vanilla extract to the cream cheese. Beat until well combined.
- Add the coconut milk and continue to beat until the mixture is smooth.
- Add the eggs one at a time, beating just until each egg is incorporated.
- Spoon the cream cheese mixture over the graham cracker crusts in the muffin tin, filling each liner nearly to the top.
- Bake in the preheated oven for about 20-25 minutes, or until the edges are set but the centers are slightly jiggly.
- Remove from the oven and let the mini cheesecakes cool in the muffin tin for 10 minutes.
- After cooling, transfer them to a wire rack to cool completely. Refrigerate for at least 2 hours or until fully chilled.
Optional Toppings:
- Just before serving, top each mini coconut cheesecake with a dollop of whipped cream and a sprinkle of toasted shredded coconut for a tropical twist.
Prep Time: 20 minutes
Baking Time: 20-25 minutes
Chilling Time: 2 hours
Total Time: 2 hours 45 minutes
Yields: 12 mini cheesecakes