COCONUT CREAM CHEESECAKE CUPCAKES

These Coconut Cream Cheesecake Cupcakes were a special request for a friend who wanted to serve them at a birthday party. Since I had broken down the recipe for her into a cupcake version, I decided to post it as a stand-alone recipe for Rock Recipes readers who have fallen in love with the idea of mini cheesecakes.

As I’ve written about before, a full 9 or 10 inch cheesecake can weigh in at several pounds and is meant to serve up to 16 people. That can be more than a lot of people want to bake, for more reasons than one.

Portion control is something that is essential for dessert to prevent over indulgence. Having half a whole leftover cheesecake in the oven is a constant source of temptation for many, myself included.

Ingredients

For the Graham crumb base
¾ cup graham wafer crumbs or chocolate cookie crumbs
1 1/2 tbsp toasted coconut
2½ tbsp melted butter
1 tbsp sugar
For the Cheesecake Batter
1 cup cream cheese one 8 oz block
⅓ cup sugar
½ tsp pure vanilla extract
½ tsp Pure Coconut Extract 8 oz, 8 Ounce" target="_blank" rel="nofollow">pure coconut extract
1/4 cup coconut milk
1 egg
2 tbsp whipping cream
3 tbsp toasted coconut
For the Coconut Whipped Cream (to garnish)
3/4 cup whipping cream
1/4 tsp coconut extract or vanilla extract
1 1/2 Tbsp icing sugar powdered sugar
US Customary - Metric

Instructions

First toast about 1/2 cup of dried coconut (see note)
For the Graham crumb base
Preheat oven to 300 degrees 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.
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