Description
Delicate and creamy mini cheesecakes made with coconut milk for a tropical twist.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup coconut milk
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F. Line a muffin tin with cupcake liners.
- Mix graham cracker crumbs and melted butter. Press 1 tbsp of mixture into each liner.
- Beat cream cheese and sugar until smooth. Add coconut milk, eggs, vanilla, and salt. Mix well.
- Pour filling over crusts, filling each liner 3/4 full.
- Bake for 20-25 minutes until set. Cool completely before refrigerating for at least 2 hours.
Notes
You can customize the seasonings to taste.