Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 16 oz (450g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • 2 large eggs
  • ½ cup (120ml) coconut cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon coconut extract (optional)
  • ½ cup (50g) shredded coconut, sweetened or unsweetened
  • ¼ cup (25g) shredded coconut, sweetened or unsweetened, toasted

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press evenly into the bottom of each muffin liner.
  2. Bake for 5 minutes at 350°F (175°C) if you want to solidify the crust.
  3. Beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in coconut cream, vanilla extract, and coconut extract (if using). Fold in ½ cup shredded coconut.
  4. Chill the filling for 30 minutes.
  5. Spoon or scoop the filling evenly into the prepared muffin liners, filling almost to the top.
  6. Bake at 325°F (160°C) for 20-25 minutes, or until the edges are set and the center jiggles slightly.
  7. Let cheesecakes cool completely in the muffin tin. Then, chill in the refrigerator for at least 2 hours before serving.
  8. Toast the remaining shredded coconut in a dry skillet over medium heat, stirring constantly, until golden brown.
  9. Before serving, sprinkle each cheesecake with toasted coconut.