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5 from 6 votes

Toasted Coconut Mini Cheesecakes

A flavorful mini cheesecake recipe topped with toasted coconut.
Prep Time15 mins
Cook Time22 mins
Total Time37 mins
Course: American, Baking, Cake, cupcakes, Dessert, treats
Cuisine: American, American Dessert
Keyword: coconut mini cheesecakes, cheesecakes, mini cheesecakes
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