Go Back
+ servings
Mini coconut cheesecake on a platter

Mini Coconut Cream Cheesecakes

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!

Leave a Review »


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.


Serving: 1mini cheesecake, Calories: 243kcal, Carbohydrates: 23g, Protein: 3g, Fat: 16g, Saturated Fat: 11g, Polyunsaturated Fat: 4g, Cholesterol: 46mg, Sodium: 129mg, Fiber: 1g, Sugar: 18g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!