Description
These Coconut Milk Mini Cheesecakes are rich and creamy, with a tropical twist from coconut milk. The mini size makes them perfect for parties, snack time, or as a light, indulgent dessert.
Ingredients
Crust
-
1 cup graham cracker crumbs
-
¼ cup unsalted butter, melted
-
2 tablespoons granulated sugar
Filling
-
16 oz (about 450 g) cream cheese, softened
-
¾ cup condensed coconut milk
-
2 large eggs
-
1 teaspoon vanilla extract
-
(Optional) ½ teaspoon coconut extract for extra coconut flavor
Topping (Optional)
-
½ cup toasted coconut flakes
-
Fresh raspberries or other berries
-
Mint leaves for garnish
Instructions
-
Prepare the Crust
-
Preheat oven to 165 °C (325 °F).
-
Mix graham cracker crumbs, melted butter, and sugar until it resembles wet sand.
-
Press the mixture firmly into the bottom of mini cheesecake liners or a mini muffin tin.
-
-
Make the Filling
-
Beat softened cream cheese until smooth.
-
Add condensed coconut milk, eggs, vanilla extract, and coconut extract if using. Mix until well combined.
-
-
Fill & Bake
-
Pour filling over prepared crust, filling each cup about three-quarters full.
-
Bake for 15–20 minutes, or until centers are just set (slightly jiggle).
-
-
Cool & Chill
-
Let cool to room temperature, then refrigerate for at least 2 hours to firm up.
-
-
Add Toppings & Serve
-
Top with toasted coconut flakes, berries, or mint before serving.
-
Serve chilled.
-
Notes
-
Use very soft cream cheese for a smooth filling.
-
Don’t overbake: centers should jiggle slightly for a creamy texture after chilling.
-
Chill long enough for proper set and flavor development.