Mini Coconut Cheesecakes Paradise Bites

Recipe Introduction

Fancy a bit of paradise? These mini coconut cheesecakes are your ticket. Honestly, who can resist a tropical cheesecake recipe that's easy to whip up?

Little Bites of Heaven

Ever wondered if you could make a Bounty bar inspired dessert that is actually good for you? Well, almost. These little guys are the answer! They're seriously addictive!

What's the Deal with These Coconut Cuties?

These mini desserts with coconut have a sweet history! It's all based on the classic cheesecake, but with a coconut twist.

They're also super easy. Expect about an hour of chill time. This recipe makes 12 perfect coconut cheesecake bites . It would be lovely for a tea-party.

Why These Mini Cheesecakes Rule

These little guys aren't just tasty. The coconut cream adds healthy fats. Perfect for a summer dessert recipes , or anytime you need a pick-me-up.

What makes these miniature cheesecakes special is the graham cracker crust cheesecake , the creamy coconut filling, and toasted coconut topping.

Oh my gosh! They're totally irresistible. You know? That makes all the difference.

Ingredients & Equipment for the Best Ever Mini Coconut Cheesecakes !

Right, let's talk ingredients. These mini desserts with coconut are surprisingly simple. Honestly, it’s all about that creamy, dreamy coconut flavour.

We're aiming for a Bounty bar inspired dessert here, you know? Trust me, you’ll nail it.

Main Ingredients for Coconut Cheesecake Bites

• For the Crust:
  • 1 ½ cups (150g) graham cracker crumbs (about 10 crackers).
  • 5 tablespoons (70g) unsalted butter, melted. Use good quality butter, it makes all the difference!
  • 2 tablespoons (25g) granulated sugar.
• For the Filling:
  • 16 oz (450g) cream cheese, softened. Full fat is a MUST. I once tried using low-fat, and, oh my gosh, disaster! Never again.
  • ½ cup (100g) granulated sugar.
  • 2 large eggs.
  • ½ cup (120ml) coconut cream. Pop a can of full fat coconut milk in the fridge overnight. Then scoop off the thick stuff. That’s your coconut cream.
  • 1 teaspoon vanilla extract.
  • ½ teaspoon coconut extract. This is optional, but trust me, it really boosts the coconut flavour.
  • ½ cup (50g) shredded coconut, sweetened or unsweetened.
• For the Topping:
  • ¼ cup (25g) shredded coconut, sweetened or unsweetened, toasted.

Seasoning Notes for your Tropical Cheesecake Recipe

This easy coconut dessert recipe is all about layering flavours.

• We're not going crazy with spices. Let the coconut shine.
• A touch of vanilla extract rounds everything out.
• Coconut extract is your secret weapon for that Bounty bar inspired dessert taste.
• If you are feeling adventurous, add a pinch of lime zest.
• Want to mix things up? Swap vanilla for almond extract or even rum extract. It's your creation!.

Equipment Needed for your Graham Cracker Crust Cheesecake

• 12-cup muffin tin . Crucial.
• Paper or foil cupcake liners. Makes life so much easier.
• Mixing bowls (medium and large).
• Electric mixer (handheld or stand mixer). You can do it by hand, but your arms will thank you for using a mixer.
• Measuring cups and spoons.
• Small skillet or toaster oven. For toasting that coconut.
• Rubber spatula. For getting every last bit of filling.
• Cookie scoop or spoon. To fill the muffin cups neatly.

Honestly, that's all you need for these baked mini cheesecakes . No fancy equipment. No complicated techniques. Just simple ingredients and a little bit of love to create these perfect summer dessert recipes .

Let’s get baking, yeah?

Cooking Up Some Tropical Bliss: Mini Coconut Cheesecakes

Oh my gosh, are you ready for these mini coconut cheesecakes ? Honestly, these are ridiculously easy and totally deliver that "wow" factor.

They're like tiny bites of paradise and seriously, who doesn't love a good Bounty bar inspired dessert? It's a tropical cheesecake recipe dream come true.

Think summer dessert recipes that are a total crowd pleaser. Let's get baking some miniature cheesecakes!

"Cooking is at once child's play and adult joy. And cooking done with care is an act of love." - Craig Claiborne

Prep Steps: Mise en Place Magic

First, let's get organized, yeah? It's all about the mise en place . Crush your graham crackers. Melt that butter! Make sure your cream cheese is soft (leave it out for at least an hour).

This is key for a super smooth batter. Prepping ingredients ahead of time saves you so much stress later. Safety first: Always use oven mitts when handling hot pans.

step-by-step to Deliciousness

Alright, let's bake those baked mini cheesecakes:

1. Mix 1 ½ cups graham cracker crumbs, 5 tablespoons melted butter, and 2 tablespoons sugar. Press into cupcake liners.
2. Bake crusts 350° F ( 175° C) for 5 minutes (optional). It helps hold their shape.
3. Beat 16 oz softened cream cheese and ½ cup sugar until smooth.
4. Add 2 eggs, one at a time, beating well after each. Stir in ½ cup coconut cream, 1 teaspoon vanilla, and ½ teaspoon coconut extract (optional). Fold in ½ cup shredded coconut.
5. Chill that filling for 30 minutes . It will make it easier to work with.
6. Fill liners almost to the top with coconut cream cheesecake.
7. Bake at 325° F ( 160° C) for 20- 25 minutes . They should jiggle a bit in the centre.
8. Cool completely, then chill for at least 2 hours . Patience, my friend!.

Pro Tips for Perfection

• Don't overbake! I did this once, and they were dry and cracked. Sad times.
• Toast your coconut! It brings out the flavour and adds a lovely crunch. We're talking golden brown goodness!
• make-ahead? Absolutely! These coconut cheesecake bites are perfect made a day in advance. Just keep them chilled.

Now, you've got the easy coconut dessert recipe you need for any occasion. Honestly, these mini desserts with coconut are pure joy.

They are the perfect summer dessert recipes. Enjoy, and happy baking!

Recipe Notes: Making Your Mini Coconut Cheesecakes Shine

Alright, so you're ready to bake some mini coconut cheesecakes ? Awesome! Before you dive in, let's chat about a few things to make sure your tropical cheesecake recipe turns out absolutely perfect.

I've made these a bunch of times, and I've definitely learned a few tricks along the way. Honestly, even if they aren't perfect, they are still delicious.

Show 'Em Off: Serving Suggestions

Presentation matters, right? Especially when you're dealing with mini desserts with coconut . I like to arrange my coconut cheesecake bites on a pretty platter.

Dust with extra toasted coconut. Pop a couple fresh raspberries on top for a splash of colour. They looks like something out of a fancy restaurant.

For drinks, try iced tea. Maybe even coconut water.

Storage Savvy

Got leftovers? Lucky you! Store these miniature cheesecakes in an airtight container in the fridge. They’ll be good for about 3-4 days.

If you are thinking about freezing them, you can! Wrap each one individually in plastic wrap. Then place in a freezer bag.

They’ll last for up to a month. When you're ready to eat, let them thaw in the fridge overnight. They might be a tad softer, but still yummy.

Remix Time: Variations

Want to change things up? No problem! For a gluten-free version, swap out the graham cracker crust cheesecake with almond flour.

To boost the coconut flavour even more, add a tablespoon of coconut rum to the filling. Trust me, it's a game changer! Or, maybe you fancy a lime twist? Zest and juice of a lime gives it some zing.

And for those Bounty bar inspired dessert, drizzle with melted dark chocolate. Yum!

Nutrition Lowdown

Okay, let's keep it real. These are a treat, not a health food. A single coconut cream cheesecake is around 220-250 calories.

But hey, everything in moderation, right? The coconut does offer some good fats. Plus, a little indulgence can be good for the soul.

Who doesn't love easy coconut dessert recipe and bake baked mini cheesecakes?

So there you have it! A few extra pointers to help you create the best mini coconut cheesecakes ever! Don't be afraid to experiment with these summer dessert recipes.

Have fun, and enjoy every single bite. You've got this!