Coconut Cream Cheesecake Cupcakes.
Ingredients
For the Graham Crumb Base:
- ¾ cup graham wafer or chocolate cookie
- 1-½ tbsp. toasted coconut
- 2-½ tbsp. butter, melted
- 1 tbsp. granulated sugar
For the Cheesecake Batter:
- 1 8-ounce package cream cheese
- ⅓ cup granulated sugar
- ½ tsp. pure vanilla extract
- ½ tsp. pure coconut extract
- ¼ cup coconut milk
- 1 egg
- 2 tbsp. whipping cream
- 3 tbsp. toasted coconut
For the Coconut Whipped Cream:
- ¾ cup whipping cream
- ¼ tsp. coconut extract or vanilla extract
- 1-½ tbsp. confectioners sugar
Instructions
To toast the coconut:
- Pre-heat oven to 325°F and sprinkle the coconut evenly in the bottom of a 8-inch or 9-inch baking pan.
- Place in the pre-heated oven and bake for about 5 minutes or until lightly golden brown.
- Give the coconut a toss, at least once, to make sure that it browns evenly; watch it closely as dried coconut does still contain coconut oil and it can burn quickly once it's toasted.
To prepare the Graham crumb base:
- Pre-heat oven to 300°F.
- Mix together the crumbs, 1-1/2 tbsp. toasted coconut, butter and sugar.
- Divide evenly between the 12 paper lined muffin cups and presss the crumbs firmly into the bottom of each.
To prepare the cheesecake batter:
- In a medium bowl, beat the cream cheese, sugar, vanilla and coconut extracts until smooth.
- Beat in the egg until smooth.
- Finally blend in the coconut milk and whipping cream.
- Fold in the 3 tbsp. toasted coconut.
- Divide the cheesecake filling equally between the 12 muffin cups.
- Place in the pre-heated oven and bake for 15 - 20 minutes until the cheesecake has set and does not jiggle when you give the pan a slight shake.
- Remove from the oven and cool completely.
To prepare the coconut whipped cream and serve:
- In a medium bowl, whip together the whipping cream, coconut extract and icing sugar until firm peaks form.
- Use the cream to garnish the tops of the mini cheesecakes; sprinkle on the remaining toasted coconut.