Mini Coconut Cream Cheesecakes
Mini Coconut Cream Cheesecakes have a creamy, delicious filling with a coconut graham cracker crust, whipped coconut cream and toasted coconut. They’re great for coconut lovers!
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!
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 serve coconut cream pie for dessert on Easter, as well.
It’s no wonder I love it so much — it brings back such delicious memories. 🙂
This coconut cheesecake recipe is triple the coconut pleasure. It includes coconut in the graham cracker crust, coconut whipped cream, and coconut flakes.
I had a can of coconut milk in the pantry that had solidified, so I didn’t even need to chill it in the fridge. You can certainly use my homemade whipped cream with some coconut extract if you’d rather not use whipped coconut cream.
Since it’s Easter, it was necessary to top each coconut cheesecake with toasted coconut flakes and some cute little chocolate Easter eggs.
Just 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 coconut cream cheesecakes are like coconut cream pie in a slightly lightened up cheesecake form, and they’re perfect for Easter, baby showers 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.
More Coconut Recipes:
- Angel food roll cake
- Chocolate Dipped Coconut Macaroons
- German Chocolate Cake Roll
- Zucchini Oatmeal Bread
Mini Coconut Cream Cheesecakes
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 neufchâtel)
- 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:
- Preheat the oven to 350 degrees. Spray the (12) cavities of a mini cheesecake pan with cooking spray. Set aside.
- 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.
- 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:
- 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.
- 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.
- 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:
- 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.
- 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.
- 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 is estimated using a food database and is only intended to be used as a guideline for informational purposes.
50 Comments on “Mini Coconut Cream Cheesecakes”
So crazy that Easter is just around the corner. These mini cheesecakes are too cute! Like little bird egg nests. And you know how I love coconut!
I’m so not ready for Easter! At least I got something out that resembles a bird nest. haha
Hahahaha! This made me LOL Marcie! xoxo
Happy to give you a laugh! 🙂
I can’t believe that Easter is just a few weeks away! Where has the time gone?! These mini cheesecakes are adorable, Marcie! I love the coconut cream flavor, looks so light and refreshing! Pinned!
I can’t believe it either, Gayle — my kids are out for spring break very soon! Thank you for the pin, and hope you’re having a great Monday! 🙂
Love how packed with coconut these babies are! So yum 🙂
The more coconut the better! Sounds like you agree, Medha. 🙂
I love mini desserts Marcie and these have coconut – one of my favorite flavors! Pinned!
Thank you, Deb! Mini desserts are much more fun…especially with plenty of coconut! 🙂
These are absolutely adorable. I can totally see myself making these for Easter. Thank you. 😉
Thank you, Erin! 🙂
These are SO beautiful Marcie!! I so need to make these to grace my Easter table!! 🙂
Thank you so much, Renee! These were beyond easy to make, and mini desserts are just too fun, aren’t they? 🙂
I feel the same way, can’t believe Easter is just around the corner! These cheesecakes look so adorable and festive! Love all the coconut you packed in them! Yum!
Thank you, Kelly! 🙂
Love mini desserts, especially when they are made for one of my favorite holidays! These are too cute! Pinned to try them!
Thank you, Mira! 🙂
Coconut cream always adds the perfect flavor and texture!! These look amazing!! And since they are mini I can indulge in more than one right?
Yes! That’s the glory of the mini dessert — you definitely get more than one (with less guilt). 🙂
They’re so tiny but packed with cuteness and zest. I want these in my easter basket!
Thank you, Kelsey! 🙂
I can’t believe easter is so close either! I haven’t even started thinking about what I want to make yet!! Eeek! haha
I love these little cheesecakes Marcie! Considering how much I love anything coconut, I know these would go over well at our house!
I got whipped into the Easter planning mode last week…well, at least I’m thinking about it now. 🙂 Thanks, Ashley, and anything coconut is always a hit here. The more the better! 🙂
This year is definitely flying by way too fast! These little cakes are just too cute to handle, Marcie! Pinned!
Thank you, Justine! 🙂
I can’t seem to stop making mini cheesecakes — they’re so delicious and SO easy! Thanks, Stacy, and Happy Monday! 🙂
If Easter snuck up on me, I know it’s done that to you being crazy busy in school and all. This year is flying! And putting things off does work out nicely sometimes! 🙂
Thank you, Dannii! 🙂
I would go crazy for these!! The perfect cheesecake, for sure.
Thank you, Dorothy! 🙂
These are beautiful. Your coconut whipped cream sounds amazing!
Thank you, Kathy! 🙂
Dude, the *only* reason I eeeked out an Easter recipe today is because I completely skipped and forgot about St. Patrick’s Day! Hahaha! You know I love these cheesecakes Marcie!
You’re on the ball for Easter for sure! haha If I get another recipe out for Easter it will be a miracle…time will tell. 🙂
I definitely can’t believe Easter is so soon! Count me in as another big coconut fan over here – these cheesecakes look so good. And how cute are they? Love them!
Thank you, Alyssa!
So much coconutty goodness going on in these! Love them! Cadbury mini eggs are my downfall this Easter season, I seriously can’t stop eating them. How funny that they all lost their color!!
These cheesecakes are adorable Marcie! I love mini desserts! Pinned! 🙂
PS: I know how and why is Easter just around the corner? I haven’t even thought of a single recipe! Urghh 🙁
Thank you, Manali, and no matter about Easter recipes — your recipes are phenomenal whether they’re specific to a holiday or not!
They’re definitely becoming my go-to desserts too. haha Thanks, Sherri! 🙂
These are adorable and SO perfect for Easter!
Hi! do I have to wait until serving time to top them with the coconut cream? Thanks!
No — I’ve done it a few hours in advance without a problem!
Have you tried it the day before? I’m concerned it might flatten.
I’m not understand the push your finger up through the whole and the metal insert part……what am I missing?
This is in regard to the mini cheesecake pan that I’ve used in this recipe.
These are FANTASTIC!! I made these for Father’s Day when I couldn’t find a coconut cream pie. The coconut in the crust and the coconut flavored whipped cream gives this the perfect amount of subtle sweetness that’s light and not overbearing. Will definitely make again!
I’m glad that these were a good substitute for your coconut cream pie! Thanks so much for the feedback. 🙂