Description
These Coconut Cream Cheesecake Cupcakes are a perfect blend of creamy cheesecake and coconut flavor! Topped with whipped cream and toasted coconut, they’re a tropical dessert that’s sure to impress. Perfect for parties, gatherings, or a sweet treat anytime!
Ingredients
Scale
- For the Crust:
- 1 cup graham cracker crumbs
- 1/4 cup unsweetened shredded coconut
- 3 tablespoons granulated sugar
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup coconut cream
For the Topping:
- 1 cup whipped cream or whipped topping
- 1/4 cup toasted shredded coconut
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- Line a muffin tin with 12 cupcake liners.
- In a bowl, combine the graham cracker crumbs, shredded coconut, sugar, and melted butter. Mix until evenly combined.
- Divide the mixture evenly among the cupcake liners, pressing firmly to form a crust.
- Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract and coconut cream until fully incorporated.
- Assemble the Cupcakes:
- Pour the cheesecake filling over the crusts, filling each liner about 3/4 full.
- Tap the muffin tin gently on the counter to remove air bubbles.
- Bake and Cool:
- Bake for 18-20 minutes, or until the centers are just set.
- Remove from the oven and let cool to room temperature. Then refrigerate for at least 2 hours, or until fully chilled.
- Add the Topping:
- Once chilled, top each cupcake with a dollop of whipped cream or whipped topping.
- Sprinkle toasted shredded coconut over the top for garnish.
- Serve:
- Carefully remove the cupcakes from the liners and serve cold.
Notes
- For extra coconut flavor, you can add more shredded coconut to the cheesecake filling.
- You can also toast the shredded coconut in a dry pan over medium heat for 3-5 minutes until golden, which enhances the flavor.
- These cupcakes are best served chilled and can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 19g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg