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Coconut Milk Mini Cheesecakes: Easy Tropical Dessert

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Treat yourself to these Coconut Milk Mini Cheesecakes, where every bite is a tropical delight topped with the sweetness of raspberries! This perfect blend of coconut and cream cheese promises not only a mouth-watering dessert but also a visually stunning treat that’s easy to make. Whether you’re a seasoned baker or a beginner, this recipe ensures that you can bring a bit of the tropics to your table with minimal effort. Let’s dive into the simplicity and elegance of these delightful mini cheesecakes.

Ingredients

Scale
  • 1 cupgraham cracker crumbs
  • 1/4 cupunsalted butter, melted
  • 2 tablespoonsgranulated sugar
  • 16 ouncescream cheese, softened
  • 3/4 cupcondensed coconut milk
  • 2large eggs
  • 1 teaspoonvanilla extract
  • 1/2 teaspooncoconut extract (optional)
  • 1/2 cupcoconut flakes, toasted
  • Fresh raspberries
  • Mint leaves for garnish (optional)

Instructions

  1. Preheat the ovento 325°F (165°C). Line a muffin tin with paper liners.
  2. Combinegraham cracker crumbs, melted butter, and sugar. Press evenly into the bottom of each liner.
  3. Beatthe cream cheese until smooth. Add condensed coconut milk, eggs, vanilla, and coconut extract; beat until combined.
  4. Pourthe filling over the crusts, filling each cup about 3/4 full.
  5. Bakefor 15-20 minutes, until the centers are just set.
  6. Coolto room temperature, then refrigerate for at least 2 hours.
  7. Before serving,top each mini cheesecake with toasted coconut flakes, fresh raspberries, and a mint leaf.

Notes

Variations:Add a layer of mango puree beneath the raspberries for an extra tropical twist.
Storage:These cheesecakes can be refrigerated for up to 5 days.
Serving:Best served chilled; pair with a light sparkling wine for an elegant dessert option at any gathering.

Find it online: https://www.delicetreats.com/coconut-milk-mini-cheesecakes-easy-tropical-dessert/