Description
Deliciously creamy mini cheesecakes made with a hint of coconut milk, perfect for a tropical twist on a classic dessert.
Ingredients
Scale
For the Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 1 tablespoon sugar
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1/4 cup coconut milk
- 1 teaspoon vanilla extract
- 1 large egg
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (163°C) and line a muffin tin with paper liners.
- Mix the graham cracker crumbs, melted butter, and sugar in a bowl. Press about a tablespoon of the mixture into the bottom of each muffin cup.
- In a large bowl, beat the cream cheese and sugar until smooth. Blend in the coconut milk and vanilla extract, then add the egg and mix until just combined.
- Spoon the cream cheese mixture over the crusts, filling each cup nearly to the top.
- Bake for 15-18 minutes, until the centers are set. Allow to cool completely before refrigerating for at least 2 hours.
Notes
You can customize the seasonings to taste.