Description
Creamy coconut cream cheesecake cupcakes bring tropical paradise to your dessert table with irresistible charm. Rich, velvety filling nestled in delicate cupcake shells promises pure indulgence that will transport you to a blissful culinary escape.
Ingredients
Scale
Cupcake Ingredients:
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 2 large eggs
- 1 cup (240 milliliters) graham cracker crumbs
- 1/2 cup (120 milliliters) coconut cream
Sweeteners:
- 3/4 cup (180 milliliters) granulated sugar
- 1 tablespoon (15 milliliters) pure vanilla extract
Crust and Topping Ingredients:
- 1/4 cup (60 milliliters) unsalted butter, melted
- 1/4 cup (60 milliliters) unsweetened shredded coconut
- 1 cup (240 milliliters) whipped cream or whipped topping
- 1/4 cup (60 milliliters) toasted shredded coconut
Instructions
- Heat oven to 325F (163C) and prepare a muffin tin with 12 cupcake liners.
- Create a rustic base by blending graham cracker crumbs, shredded coconut, sugar, and melted butter until thoroughly combined.
- Distribute the crust mixture evenly across cupcake liners, pressing firmly to create a compact foundation.
- In a spacious mixing bowl, whip cream cheese and sugar until achieving a silky, uniform texture.
- Incorporate eggs individually, ensuring thorough integration after each addition.
- Gently fold in vanilla extract and coconut cream, mixing until perfectly harmonized.
- Carefully pour cheesecake mixture into liners, filling approximately three-quarters full.
- Eliminate potential air pockets by gently tapping the muffin tin against the countertop.
- Bake for 18-20 minutes, watching for centers to become delicately set.
- Allow cupcakes to cool naturally at room temperature.
- Refrigerate for minimum 2 hours to achieve complete chilling and optimal texture.
- Adorn each cupcake with a luxurious whipped cream crown.
- Sprinkle toasted coconut shreds for an elegant finishing touch.
- Delicately extract cupcakes from liners and serve thoroughly chilled.
Notes
- Ensure cream cheese is at room temperature for smooth, lump-free mixing and creamy texture.
- Toast coconut beforehand by spreading on a baking sheet and baking at 325F for 5-7 minutes, stirring occasionally for even golden color.
- Use full-fat cream cheese for richer, more decadent cheesecake cupcakes that hold their shape perfectly.
- Swap graham crackers with gluten-free alternatives like almond flour or gluten-free cookie crumbs for celiac-friendly version.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 287 kcal
- Sugar: 15 g
- Sodium: 114 mg
- Fat: 23 g
- Saturated Fat: 17 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 58 mg