Mini Coconut Cheesecakes


By Alicia of The Baker Upstairs for I Heart Nap Time.

Mini Coconut Cheesecakes on

Hello again, I Heart Nap Time readers! Can you believe it’s May already? I’m really excited about this amazing and delicious dessert that I have to share this month… these mini coconut cheesecakes are to die for! Doesn’t making things mini just make them more awesome? It’s like somehow the cuteness of the mini serving size makes the dessert taste even better. (Right? Or is it just me who feels that way…?) I bought a mini cheesecake pan (similar to this one) a few months ago, and since then I’ve been trying it out with every cheesecake recipe I can get my hands on. These mini coconut cheesecakes are my favorite yet!

Mini Coconut Cheesecakes on


If you don’t have a mini cheesecake pan, no problem! The cheesecakes will work equally well baked in a muffin tin, and they’ll still be just as delicious. These little cheesecakes are so decadent and creamy. The subtle coconut flavor is just perfect without being overpowering, and the little dollop of coconut-flavored whipped cream on top really complements the slightly denser cheesecake layer. The mini size also means that each bite is perfectly balanced with crust, cheesecake, and whipped cream. If you want to go the full cheesecake route, the recipe should work equally well (although I can’t say that with 100% certainty because I haven’t tried it for myself). Whether you make them mini size, or make a full size cheesecake, you have to try this delicious dessert for yourself!

Did you make this recipe?

Mini Coconut Cheesecakes


For the crust:

  • 9 ounces vanilla or coconut-flavored cookies, crushed (I used macaroon cookies, but vanilla wafers would work well too)
  • 1 tablespoon sugar
  • 6 tablespoons butter, melted
  • For the cheesecake:
  • 6 tablespoons sugar
  • 1 1/2 tablespoons flour
  • 12 ounces cream cheese, softened
  • 2 large eggs
  • 1/2 cup coconut milk
  • 1/4 cup sour cream
  • 1 teaspoon coconut extract
  • 1/2 teaspoon vanilla

For the topping:

  • 3/4 cup heavy cream
  • 2 tablespoons powdered sugar
  • 2 tablespoons coconut milk
  • 1 teaspoon coconut extract
  • 1/2 cup shredded coconut


Preheat the oven to 325. In a small bowl, mix together crushed cookies, sugar, and butter. Divide evenly between 12 paper-lined muffin cups or 12 wells of a mini cheesecake pan. Press down to form an even layer and bake 5 minutes. Remove from oven and let cool while you prepare the filling.
In a medium bowl or the bowl of a stand mixer, mix sugar, flour, and cream cheese until smooth. Beat in the eggs, then add the coconut milk, sour cream, coconut extract, and vanilla, and mix until smooth.
Divide the filling evenly between the muffin cups, filling nearly to the top. Tap lightly on the counter to release any trapped air. Bake 20-24 minutes, or until just slightly jiggly in the center. Remove and let cool at room temperature 30 minutes, then cover with plastic wrap and chill in refrigerator for several hours.
To make the topping, beat the heavy cream until light and airy. Add the powdered sugar, coconut milk, and coconut extract, and beat until smooth. Toast the coconut by heating in a skillet over medium low heat, tossing frequently, until lightly browned, then let cool. Top cheesecakes with a dollop of whipped cream and a sprinkle of toasted coconut. Store leftover cheesecakes in the refrigerator.

All images and text ©

Mini Coconut Cheesecakes on


If you’re looking for more yummy desserts, you’ll love these:


Lemon Brownies


Strawberry Cheesecake Mousse

Caramel brownies on I Heart Nap Time

Chocolate Fudge Caramel Brownies

more by Alicia »


Hi! I’m Alicia and I blog at The Baker Upstairs. I am in love with all things food! I love to bake bread, cupcakes, cookies… you name it! When I’m not baking, I am running after my two adorable little girls, working as an RN, knitting, reading, and trying to squeeze in time with my husband every day. I’m also into photography and graphic design, and I love learning new things. I’d love for you to stop by The Baker Upstairs and say hi!

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11 comments on “Mini Coconut Cheesecakes”

  1. Why is it that the word ‘cheesecake’ always stops me dead in my tracks!! :-)

  2. Carpet cleaning Hampstead Reply

    I`m in love with these coconut cheesecakes. I`ll make them for my mum`s birthday party. Thanks for sharing.

  3. These look so yummy, I’m a sucker for anything coconut!

  4. This looks so good, and the strawberry one looks just as yummy too, just my kind of desert. Thanks

  5. These sound amazing! Love coconut…love cheesecake. Can’t wait to try this recipe!

  6. YUMMMMM!! Thanks, Alicia!

  7. great presentation.. Thanks described within ..I’ll try as soon as possible..

  8. Could I use Ricotta cheese instead of cream cheese?

    • Hi Sandra! You could, but the cheesecake will likely not be as thick as cream cheese.

      I would strain it overnight in the fridge, to try to get as much moisture out of the ricotta before using, and even with that it won’t be as thick.

      Let us know how it goes!

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