COCONUT CREAM CHEESECAKE CUPCAKES

These Coconut Cream Cheesecake Cupcakes were a special request for a friend who wanted to serve them at a birthday party. Since I had broken down the recipe for her into a cupcake version, I decided to post it as a stand-alone recipe for Rock Recipes readers who have fallen in love with the idea of mini cheesecakes.

As I’ve written about before, a full 9 or 10 inch cheesecake can weigh in at several pounds and is meant to serve up to 16 people. That can be more than a lot of people want to bake, for more reasons than one.

Portion control is something that is essential for dessert to prevent over indulgence. Having half a whole leftover cheesecake in the oven is a constant source of temptation for many, myself included.

Ingredients

• For the Graham crumb base
• ¾ cup graham wafer crumbs or chocolate cookie crumbs
• 1 1/2 tbsp toasted coconut
• 2½ tbsp melted butter
• 1 tbsp sugar
• For the Cheesecake Batter
• 1 cup cream cheese one 8 oz block
• ⅓ cup sugar
• ½ tsp pure vanilla extract
• ½ tsp Pure Coconut Extract 8 oz, 8 Ounce" target="_blank" rel="nofollow">pure coconut extract
• 1/4 cup coconut milk
• 1 egg
• 2 tbsp whipping cream
• 3 tbsp toasted coconut
• For the Coconut Whipped Cream (to garnish)
• 3/4 cup whipping cream
• 1/4 tsp coconut extract or vanilla extract
• 1 1/2 Tbsp icing sugar powdered sugar
• US Customary - Metric

Instructions

1. First toast about 1/2 cup of dried coconut (see note)
2. For the Graham crumb base
3. Preheat oven to 300 degrees F.
4. Mix together the crumbs, 1 1/2 tbsp toasted coconut, butter and sugar.
5. Divide evenly between the 12 paper lined muffin cups and presss the crumbs firmly into the bottom of each.
6. ................................

for full instruction please see : www.rockrecipes.com

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