Description
Delight in these luscious Coconut Cream Cheesecake Cupcakes that combine a crunchy graham cracker crust with a creamy coconut-infused cheesecake filling. Topped with toasted coconut and an optional dollop of whipped cream, these cupcakes are a tropical treat perfect for any occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
Cheesecake Filling
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup sweetened shredded coconut
Topping
- 1/2 cup sweetened shredded coconut, toasted (for garnish)
- Whipped cream (optional)
Instructions
- Prepare the Crust: In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is evenly combined. Spoon about 1 tablespoon of the crust mixture into each cupcake liner, pressing it down firmly. Bake for 5 minutes, then remove from the oven and set aside to cool.
- Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth. Add the sugar and continue beating until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream. Gently fold in the shredded coconut to evenly distribute it throughout the filling.
- Assemble and Bake the Cupcakes: Spoon the cheesecake filling over the pre-baked crusts in the cupcake liners. Bake for 18-20 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and allow the cupcakes to cool completely at room temperature.
- Chill: Refrigerate the cooled cupcakes for at least 2 hours or until fully chilled and set.
- Prepare the Coconut Topping: Toast the shredded coconut in a dry skillet over medium heat until golden brown, stirring frequently to prevent burning. Allow to cool.
- Serve: Top each chilled cheesecake cupcake with toasted coconut and an optional dollop of whipped cream before serving for an extra creamy finish.
Notes
- The cupcakes must be fully chilled before serving to achieve the best texture and flavor.
- To toast the coconut evenly, keep stirring and watch closely as it can burn quickly.
- Ensure cream cheese is softened to room temperature for a smooth filling.
- Use cupcake liners for easy removal and clean presentation.
- These cupcakes can be stored in the refrigerator for up to 3 days in an airtight container.
