Coconut Cream Mini Cheesecakes for our Vintage Recipe Swap
Simple no bake coconut cheesecake that tastes like coconut cream pie.
Ingredients
For the Crust:
- 1½ cups graham crumbs
- 3 tablespoons coconut sugar
- 3 tablespoons butter melted
For the Cheesecake Filling:
- 1 package 250g of cream cheese, softened
- 1 tub of Cool Whip Topping
- 3 tablespoons of coconut sugar
- 1 cup of flaked coconut
For the Topping:
- 1 tub of Cool Whip
- optional toasted coconut
Instructions
- For the Crust:
- In a large bowl combine graham crumbs and sugar, mix well.
- Now add your melted butter and mix well.
- Press into mini cupcake tins you’ve sprayed with non stick spray.
- Pop in the fridge while you do the filling.
- For the Cheesecake Filling:
- Whip the cream cheese in your stand mixer with the sugar until light and fluffy.
- Add the cool whip and coconut and whip again until well combined.
- Pour into the mini muffin tins over top the graham crust.
- Place in fridge for 2 to 4 hours to set.
- For the Topping:
- Put your Cool Whip in a piping bag and pipe onto the tops of your cheesecakes.
- Top with more coconut, toasted or untoasted is fine.
- Serve with a big old coconutty smile!
Notes
Inspired from Old Spinning Wheel's Mint Pie
I used mini tins but also normal tins so the yield is questionable. This made 24 mini’s for me plus 6 full size muffin ones. Just so you can gauge yours.
I used a honey dipper for tamping down the crust. If you use the big end it’s perfect for pressing your crusts into tins and jars.
When smoothing out your cheesecake into pans, spray a spoon with non stick spray. Makes smoothing things out easy peasy.