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Coconut Cream Cheesecake Cupcakes

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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
  1. 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. 1 cup whipped cream or whipped topping
    2. 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

Find it online: https://grandmarecipesflash.com/coconut-cream-cheesecake-cupcakes/