Coconut Milk Mini Cheesecakes: The Creamiest Sweet Indulgence
Coconut Milk Mini Cheesecakes are the perfect dessert for anyone looking for a rich and creamy treat without the dairy. These bite-sized cheesecakes are made with coconut milk, providing a subtle tropical flavor that pairs beautifully with a crunchy crust.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: baking
- Cuisine: American
- Diet: vegetarian
Ingredients
Scale
- 1 cup coconut milk
- 2 cups cream cheese
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup graham cracker crumbs
- 1/4 cup melted butter
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the graham cracker crumbs and melted butter.
- Press the mixture into the bottom of a muffin tin lined with cupcake liners.
- In another bowl, beat together the cream cheese, coconut milk, sugar, and vanilla extract until smooth.
- Pour the cream cheese mixture over the crust in the muffin tin.
- Bake for 20-25 minutes until set.
- Let cool and refrigerate for at least 2 hours before serving.
Notes
- For added flavor, consider topping with fresh fruit or a drizzle of chocolate.
- Make sure to use full-fat coconut milk for the creamiest texture.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Coconut Milk Mini Cheesecakes, mini cheesecakes, dairy-free dessert
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