Toasted Coconut Mini Cheesecakes

Toasted Coconut Mini Cheesecakes

These mini cheesecakes have a soft, buttery graham cracker crust, layered with creamy cheesecake filling with coconut flavoring, topped with shredded, toasted coconut! These mini cheesecakes are to die for!

I am all about the mini treats! Try these Chocolate Ganache Cheesecake Bites, Cherry Cheesecake Butter Tarts or Raspberry Cheesecake Trifle for your next party!

Toasted Coconut Mini Cheesecakes

My husband’s favorite dessert is coconut cream pie and my favorite is cheesecake.

To make us both satisfied  I decided to see if our favorite desserts could have the perfect pairing too, just like our marriage ;). So glad I gave it a try!

I recently made some Chia Coconut Mango Pudding and while researching I saw a few recipes that called for some coconut flavoring. I have never bought this particular element before, but ran out of almond extract, which I used in these Cutler’s Sugar Cookies, and needed some.

While shopping for the almond, I saw the coconut, and picked it up on a whim. Glad I did! I used it in this cheesecake, and it was a great addition.

I love the flavors of the coconut and how it blends so well with the creamy cheesecake mixture. The crunchy, creamy then soft buttery graham crust make this mini dessert irresistible!

How do you make Toasted Coconut Mini Cheesecake?

Making the Crust:

• Start by taking your graham crackers and use your blender or food processor, or a good old fashioned plastic bag with a mallet to crush up the graham crackers into almost a flour.
• Stir sugar in to the graham crackers, and add melted butter, use a fork to mix it all together, then stir in just a pinch of salt.

Making the Cheesecake:

• In a separate bowl cream together the (whipped) cream cheese, ricotta, coconut flavoring, and sugar.
• Add in egg, and blend with hand mixer until fully incorporated.
• Mix in 2 Tbs flour until fully incorporated
• Use a muffin tin, and line with cupcake liners.
• Spoon about a tablespoon of graham cracker crust mixture into the bottom of each liner. Press it down with the back of a spoon. Use more for thicker crust, or less if you want a thin crust on your cheesecake.
• Fill the muffin liner cup full with cheesecake mixture.
• You should have 4 empty muffin slots, fill each of these with 1/4 cup of water, the water will help the cheesecake bake more evenly.
• Bake at 350 for 20-22 minutes, until just set in center. Do not overcook.
• Remove from oven.
• Let cool in pan for 15 minutes, remove from pan to cooling rack, and let cool an additional 45 minutes.
• Put in fridge for minimum of 2 hours.

Making the Topping:

• Toast coconut for topping with butter until nice and brown.
• Remove cheesecake from fridge and spoon over top of the cheesecakes.
• Top with whipped cream (optional).

Can these Mini Cheesecakes be frozen?

Absolutely! These turn out best when refrigerated or frozen.

Properly bake these mini cheesecakes, allow them to cool and place them in the refrigerator or freezer.

These are even great to eat when they are frozen in the summer time!

How do you toast coconut?

Oven Method: Preheat oven to 325°F. Spread coconut flakes on a baking sheet in a thin layer and bake in preheated oven. The flakes will toast very quickly and won’t take more than 5-10 minutes. After a few minutes stir the coconut to help ensure even color.

Stove Top: This is my favorite and the quickest to me! Place your coconut flakes in a pan and stir over medium high heat until they are evenly browned. You will want to make sure you do not overcook your coconut pieces. This will help you contain the almond flavor that you are going for.

Mini Cheesecake Varieties

You can make mini cheesecakes a number of ways (as seen in the video above). We love it with strawberries and chocolate, as well as smores toppings, and peanut butter cups:

• Peanut Butter Cup Mini Cheesecakes
• Smores Mini Cheesecakes
• Strawberry White Chocolate Mini Cheesecakes
• Citrus Berry Mini Cheesecakes
• Mint Mini Cheesecakes
• Almond Joy Mini Cheesecakes

Cheesecakes are my favorite! Try these Cheesecake recipes in your home:

• Instant Pot Cheesecake
• Lemon Cheesecake Bars
• No Bake Oreo Cheesecake Ice Box Cake
• No Bake Cherry Cheesecake 
• Brownie Lover’s Cheesecake with Ultimate Hot Fudge Sauce

Toasted Coconut Mini Cheesecakes

A flavorful mini cheesecake recipe topped with toasted coconut.

5 from 6 votes

Print Pin Rate

Course: American, Baking, Cake, cupcakes, Dessert, treats

Cuisine: American, American Dessert

Keyword: coconut mini cheesecakes, cheesecakes, mini cheesecakes

Prep Time: 15 minutes minutes

Cook Time: 22 minutes minutes

Total Time: 37 minutes minutes

Servings: 8

Calories: 222kcal

Ingredients

Crust

• 4 graham crackers
• 1 Tbs Sugar
• 2 Tbs melted butter
• a pinch of salt
• 1/2 cup chocolate chips

Cheesecake

• 7 ounces of whipped cream cheese
• 1 large egg
• 1/4 cup Ricotta cheese
• 2 Tbs Flour
• 1/2 cup white sugar
• 1/2 tsp vanilla
• 1 tsp coconut flavoring

Topping

• 3/4 cup coconut toasted
• 1 tsp of butter for toasting

Instructions

• Start by taking your graham crackers and use your blender or food processor, or a good old fashioned plastic bag with a mallet to crush up the graham crackers into almost a flour.
• Stir sugar in to the graham crackers, and add melted butter, use a fork to mix it all together, then stir in just a pinch of salt.
• In a separate bowl cream together the (whipped) cream cheese, ricotta, coconut flavoring, and sugar.
• Add in egg, and blend with hand mixer until fully incorporated.
• Mix in 2 Tbs flour until fully incorporated
• Use a muffin tin, and line with cupcake liners.
• Spoon about a tablespoon of graham cracker crust mixture into the bottom of each liner. Press it down with the back of a spoon. Use more for thicker crust, or less if you want a thin crust on your cheesecake.
• Fill the muffin liner cup full with cheesecake mixture.
• You should have 4 empty muffin slots, fill each of these with 1/4 cup of water, the water will help the cheesecake bake more evenly.
• Bake at 350 for 20-22 minutes, until just set in center. Do not overcook.
• Remove from oven.
• Let cool in pan for 15 minutes, remove from pan to cooling rack, and let cool an additional 45 minutes.
• Put in fridge for minimum of 2 hours.
• Toast coconut for topping with butter until nice and brown.
• Remove cheesecake from fridge and spoon over top of the cheesecakes.
• Top with whipped cream (optional).
• Enjoy (Not optional)

Nutrition

Calories: 222kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 95mg | Potassium: 55mg | Fiber: 1g | Sugar: 23g | Vitamin A: 180IU | Vitamin C: 0.2mg | Calcium: 38mg | Iron: 0.8mg

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

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