Description
Coconut Milk Mini Cheesecakes are a tropical delight that brings creamy indulgence into bite-sized portions. These luscious treats combine smooth cream cheese and rich coconut milk for a dessert that is both easy to make and visually stunning. Perfect for summer gatherings or cozy nights, you can customize them with your favorite toppings to impress your guests while satisfying your sweet tooth.
Ingredients
Scale
- 1 cup full-fat coconut milk
- 8 oz softened cream cheese
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup graham cracker crumbs
- 4 tbsp unsalted melted butter
Instructions
- Preheat the oven to 350°F (175°C) and prepare a muffin tin with paper liners or nonstick spray.
- In a bowl, mix graham cracker crumbs and melted butter until combined. Press one tablespoon of the mixture into each muffin cup to form the crust.
- In another bowl, beat softened cream cheese, coconut milk, sugar, and vanilla until smooth.
- Pour the filling over the crusts, filling three-quarters full. Bake for 20-25 minutes or until slightly jiggly in the center.
- Allow to cool at room temperature before refrigerating for at least two hours. Serve chilled with desired toppings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 mini cheesecake (45g)
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg