Mini Coconut Cream Cheesecakes are creamy mini cheesecakes with a coconut graham cracker crust topped with whipped coconut cream and toasted coconut.  They’re the perfect bite sized treats for coconut and cheesecake lovers!

Coconut cheesecake on white server

I don’t know about you, but I feel like I’ve barely had time to think about Easter yet.  I’m in denial that it’s really past mid-March and April is on the horizon already!  Don’t get me wrong — I do love Easter — I just feel like I’m caught off guard.  This year is just flying way too fast for me and I’d like to put on the brakes a bit!  Nice idea, but it’s not gonna happen. πŸ™

Coconut cheesecake on white server

When I think of Easter, coconut comes to mind in a big way.  My birthday is in April, so it was often near Easter.  My mom would bake me an Easter bunny cake just covered in coconut.  My grandmother would often have a coconut cream pie for dessert on Easter, as well.  It’s no wonder I love it so much — it brings back such delicious memories. πŸ™‚

Coconut cheesecake on white server

I knew I wanted to do a coconut cream type dessert here on the blog, and pie and cupcakes definitely crossed my mind.  For whatever reason, I was bitten by the mini cheesecake bug again, so these creamy little mini coconut cream cheesecakes happened.  They’re just too easy, and they’re make ahead.  And we all love cute little 2-3 bite desserts, don’t we?

There’s no coconut in the cheesecake filling, but there’s plenty in the graham cracker crust.  The crust almost tastes like a graham cracker macaroon cookie….so good!  

It happens to be the same crumble I used for my Key Lime Pie Ice Cream.  I use it as much as I possibly can. πŸ™‚


To get even more coconut pleasure, I decided to whip up some coconut cream instead of heavy cream, and it was delicious.  I sweetened it up with a bit of sugar, whipped it up, and that was it.  

I’d already had a can of coconut milk in the pantry that had solidified, so I didn’t even need to chill it in the fridge.  Perfection.  You can certainly use regular whipped cream with some coconut extract if you’d rather not use whipped coconut cream.

Coconut cheesecake on white server

Of course we had to top these little darlings with toasted coconut flakes and some cute little chocolate Easter eggs, because anything that resembles a nest is necessary for Easter.  J

ust don’t put the eggs on until you’re ready to serve them, because they’ll be completely discolored the next day.  I speak from experience — the Cadbury chocolate mini eggs I used were completely white the next day.  Still good, but no pretty pastels.

These Mini Coconut Cream Cheesecakes are like coconut cream pie in a slightly lightened up cheesecake form, with plenty of coconut love.  They’re perfect for Easter, for baby showers minus the eggs, or even Mother’s Day.  This is a recipe you’ll be able to use time and time again, and if you’re a coconut fanatic like me, you’ll fall in love with it.

Coconut cheesecake on white server


More Coconut Recipes:

Chocolate Dipped Coconut Macaroons

German Chocolate Cake Roll

Coconut Tea Bread

Zucchini Oatmeal Bread


Yield: 12 mini cheesecakes

Mini Coconut Cream Cheesecakes

Coconut cheesecake on white server

Mini Coconut Cream Cheesecakes are creamy mini cheesecakes with a coconut graham cracker crust, topped with whipped coconut cream and toasted coconut. They're a coconut lover's dream!

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes


For the crust:

  • 3/4 cups graham cracker crumbs
  • 1/4 cup unsweetened finely shredded coconut*
  • 2 tablespoons granulated sugar
  • pinch salt
  • 4 tablespoons unsalted butter, melted

For the filling:

  • 8 ounces cream cheese, softened (I used Philadelphia 1/3 less fat neufchΓ’tel)
  • 1/2 cup granulated sugar
  • 2 tablespoons plain Greek yogurt or sour cream*
  • 1 large egg
  • 1 teaspoon pure vanilla extract

For the whipped coconut cream:

  • 1/2 cup solidified coconut milk*
  • 2 tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract
  • chocolate mini eggs and toasted coconut flakes for garnish (optional)


    Prepare the crust:

    1. Preheat the oven to 350 degrees. Spray the (12) cavities of a mini cheesecake pan with cooking spray. Set aside.
    2. In a medium bowl, combine the graham cracker crumbs, shredded coconut, sugar, and salt. Add the melted butter and stir together until the graham crackers are well coated with the butter.
    3. Evenly divide the graham cracker mixture into each cavity of the cheesecake pan, about 2 leveled tablespoons. Press the mixture down with the back of a teaspoon and bake on the middle rack of the oven for 8-10 minutes or until golden brown. Place on a wire rack to cool while you make the filling.

    Prepare the filling:

    1. Place the cream cheese in a medium bowl and beat at medium high speed until smooth, scraping down the bowl as needed. Add the sugar, Greek yogurt or sour cream, egg, and vanilla extract, and beat until combined.
    2. Fill each cavity with the filling, leaving 1/4" of space at the top. Bake on the middle rack of the oven for 15-20 minutes or until set but still just a bit jiggly in the center. Begin checking for doneness after 10 minutes, as oven temperatures vary considerably.
    3. Cool 20 minutes on a wire rack, then using your finger, push up through the hole in the bottom of each cheesecake and remove each one. Use a knife to loosen the sides if necessary -- I didn't have to. Remove the metal insert if they're easy to remove at this point, and cool completely in the refrigerator for 2 hours or overnight.

    Prepare the whipped coconut cream:

    1. Place the solidified coconut milk, sugar, and vanilla in the mixing bowl of a stand mixer fitted with the whisk attachment. Whip on medium high speed until light and fluffy, about 2-3 minutes.
    2. Pipe or spoon the whipped coconut cream over the cheesecakes, and top with the toasted coconut and mini egg. Note: the mini egg should not be placed on top until just before serving as it will discolor.
    3. Chill until serving time, and enjoy!


    • *Finely shredded coconut can be found in the health food section of the supermarket or at Whole Foods. I used the Let's Do Organic! brand.
    • *Normally I use full fat sour cream in my cheesecake recipes but I was out. The Greek yogurt was a great substitution -- both work equally well.
    • *Oftentimes coconut milk will already be solidified when you buy it at the store. Shake the can to find one that's already solidified. If you can't, simply place a can in the fridge overnight.
    • I always have coconut flakes on hand, so I used that as my garnish. Use whatever you have on hand. To toast: place in a skillet over medium low heat tossing often until golden, about 2-3 minutes.

    Nutrition Information:



    Serving Size:


    Amount Per Serving: Calories: 243Total Fat: 16gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 46mgSodium: 129mgCarbohydrates: 23gFiber: 1gSugar: 18gProtein: 3g

    Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.

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