Coconut Cream Mini Cheesecakes Recipes

COCONUT BUTTER MINI CHEESECAKES RECIPE

Steps:

• Preheat the oven to 350 degrees Fahrenheit (180 degrees Centigrade).
• Lightly grease a jumbo muffin pan (6 muffin holders) or a regular muffin pan (12 muffin holders) with coconut oil, or if you prefer to use paper cases then insert these into the holders. (I prefer the cases as there are no accidents with the mini-cheeseckes sticking in the holders.)
• Mix 1 cup of almond flour with the 3 tablespoons of coconut oil. The oil should be in its solid state as it will melt as you mix it. Make sure the oil is equivalent to level tablespoons otherwise the crust will be too oily.
• Place the mixture in the sections pressing down evenly to create the thin crusts for the mini-cheesecakes.
• In a large bowl mix 4oz softened cream cheese, 1/4 cup coconut cream, 1/4 cup honey, 1 egg, 1 tsp vanilla and a pinch of salt until well blended.
• Add approximately 1/4 cup of the filling (for large) or 1/8 cup mixture (regular sized) to each muffin cup.
• Bake at 350° for 30 minutes, until just lightly browned and a knife comes out clean in the center.
• Cool completely.
• To serve, sieve a little icing sugar over the top, add a few crushed walnuts with a sprig of mint or an edible flower, like a tiny viola or dianthus. Serve alone as a rich treat with coffee, or as a dessert with a scoop of plain vanilla ice cream.

COCONUT CREAM MINI CHEESECAKES

Steps:

• Heat oven to 350°F.
• Place 1 wafer, flat side down, in each of 24 paper-lined muffin cups. Beat cream cheese and 1/2 cup sugar with mixer 2 min. or until blended. Add eggs, 1 at a time, beating after each just until blended. Stir in zest. Spoon over wafers.
• Bake 13 to 15 min. or until centers are almost set. Cool completely.
• Mix sour cream and remaining sugar. Spoon over cheesecakes; spread to evenly cover tops. Sprinkle with coconut. Refrigerate 3 hours.

MINI COCONUT CHEESECAKES BITES

Steps:

• Heat oven to 350°F.
• Roll cookie dough into 24 (1-inch) balls; place 1 ball in each of 24 mini muffin pan cups sprayed with cooking spray.
• Bake 11 to 14 min. or until lightly browned. Immediately use handle of wooden spoon to make shallow indentation in center of each cookie cup. Cool 10 min. Run knife around edges of cups to loosen from sides of pan. Remove from pan to wire racks; cool completely.
• Beat cream cheese and butter in medium bowl with mixer until blended. Add sugar and vanilla; mix well. Gently stir in COOL WHIP and 1 cup coconut.
• Spoon cream cheese mixture into resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe cream cheese mixture into cookie cups. Top with remaining coconut.
• Refrigerate 1 hour.

PHILADELPHIA 3-STEP COCONUT CHEESECAKE

Steps:

• Preheat oven to 350°F. Beat cream cheese, cream of coconut, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
• Pour into crust.
• Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping and toasted coconut just before serving. Store leftover cheesecake in refrigerator.

COCONUT CHEESECAKE

Steps:

• Preheat oven to 325 degrees F. Wrap outside of 9 inch diameter springform pan with
• 2 3/4-inch high sides with foil. Mix graham cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and butter in small bowl. Press mixture onto bottom and up sides of pan.
• Beat cream cheese and sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Add cream of coconut, cream, 1 cup coconut, vanilla extract and lemon juice and beat until well blended. Pour filling into crust. Bake until puffed and set in center, about 1 hour 25 minutes. Transfer to rack and cool completely. Cover and refrigerate overnight.
• Cut around pan sides to loosen cake. Remove pan sides. Sprinkle remaining coconut around edge of cake.