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 CHEESECAKE

Steps:

• Preheat oven to 175C / 350F. Line a baking sheet with baking parchment then place 4 2.5-inch cake rings on top.
• Process the biscuits in a food processor or bash with a rolling pin until it resembles fine crumbs. Stir in coconut flakes and butter until the crumbs are moist. Divide the crumbs among the 4 cake rings and chill in the refrigerator while you prepare the cheesecake batter.
• Place the cream cheese and sugar in a mixing bowl. Beat on low speed with an electric mixer for 1 to 2 minutes. Add in egg and beat on low speed until incorporated, about 1 minute. Beat in corn starch, vanilla, salt and coconut milk until incorporated, another 1 minute. Scrape the sides with a rubber spatula to make sure everything is incorporated.
• Remove the cake ring crusts from the refrigerator. Poke holes with a skewer / toothpick / fork on the bottom of the crust so that the crust will not separate from the cheese layer. Divide the cheesecake batter among the cake rings. Gently bang the baking sheet 4 to 5 times on the table counter to release air bubbles.
• Bake the cheesecakes for 30 to 35 minutes until the cheesecakes wobble just slightly and a skewer inserted into the center comes out with very little crumbs. Place the baking sheet on a wire rack and let cool completely. Chill the cheesecakes in the refrigerator for at least 4 hours or overnight.
• Place butter and sugar in a small pot. Heat on medium heat until the butter has melted. Continue to cook, stirring frequently, until the mixture is liquid-y and less grainy.
• Turn down the heat and whisk in the cream. The mixture will bubble but not to worry. Turn the heat back up to medium and cook until bubbles appear on the sides of the pot, stirring frequently.
• Remove the pot from heat and stir in vanilla. Taste the sauce (be careful it's very hot!) and stir in additional salt if needed. Let cool to room temperature.
• Rinse a tea towel in hot water (as hot as your hands can manage) and squeeze dry. Wipe the exterior of a cake ring with the tea towel then using your hands, push out the cheesecake. Place the mini cheesecake on a serving plate. Repeat with other cheesecakes.
• Drizzle the butterscotch sauce generously over the mini cheesecakes then sprinkle the toasted coconut flakes on top before serving.

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.

MMMM SMOOTH & CREAMY COCONUT CHEESECAKE

Steps:

• For crust:.
• Preheat oven to 375 degrees F.
• Have 9 inch springform pan ready.
• Mix flour, salt & sugar together.
• Cut chilled butter into flour mix until flour & butter have texture of cornmeal.
• Beat egg yolk with vanilla & add to flour/butter mix - mix well. Dough will be crumbly - that's ok.
• Pat dough onto floor & a bit up the side of the springform pan - go for even distribution.
• Bake 14-16 minutes - until golden brown.
• Remove from oven & cool to room temperature Brush with egg white. Set aside.
• For custard:.
• Preheat oven to 475 degrees F.
• Place cream cheese in large mixing bowl. Add2/3 cup sugar, 1 teaspoon vanilla, 1/4 teaspoon salt & can of Coco Lopez.
• Start mixing at medium speed until cheese & Coco Lopez are well-blended, no more tha a minute.
• Add eggs 1 at a time, mixing 10 - 20 seconds between additions. Goal is uniform texture & color without overbeating.
• Pour custard into springform pan whose bottom is lined with the baked crust.
• Raise the filled pan 3 to 4 inches above the counter & smack sharply onto counter to release air bubbles, Repeat a couple of times (more if things are loud or stressfull).
• Put custard in oven. Bake at 475 for 15 minutes then turn down to 225 degrees F for 70 -75 minutes. Center will still have a quiver.
• Turn oven off. Keep cake in oven & prop oven door open with a wooden spoon. This allows cake to cool slowly for next 2 hours Remove cake, cover with plastic wrap & refrigerate overnight.
• Serve plain or with slices of fresh mango & strawberry.

COCONUT CREAM CHEESECAKE (COPYCAT)

Steps:

• Preheat oven to 325°F.
• Puree coconut and cream in blender for 4 minutes; set aside to cool.
• Cut butter into flour and 4 teaspoons sugar until mixture resembles small crumbs.
• Bake for 25 minutes, or until golden brown.
• Cream together cream cheese and 1-1/2 cups sugar.
• Stir in cooled puree.
• Slowly stir in eggs and yolks.
• Stir in 2-1/2 Tablespoons liqueur, lemon juice and extracts.
• Pour into prepared crust.
• Bake until sides of cake are dry and center is set, about 1 hour.
• Allow cheesecake to cool for 30 minutes.
• Beat together sour cream, cream of coconut and 1/2 teaspoon liqueur; spread over cheesecake.
• Bake for 10 minutes.
• Allow cheesecake to cool for 30 minutes, then refrigerate for at least 4 hours.
• Sprinkle coconut flakes over top before serving.
• Enjoy!

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.