Description
These Coconut Cream Cheesecake Cupcakes are a delightful blend of creamy cheesecake and tropical coconut flavor, all nestled on a buttery graham cracker crust. Perfectly portioned for 12 servings, these cupcakes combine a rich cream cheese filling with toasted shredded coconut topping, making them a delicious treat 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, 1/4 cup sugar, and melted butter. Stir until the mixture is evenly mixed. Spoon about 1 tablespoon of this crust mixture into each cupcake liner, pressing it down firmly to form a base.
- Bake the Crust: Preheat the oven to 325°F (163°C). Bake the crust-lined cupcake liners for 5 minutes. Once baked, remove from the oven and set aside to cool while preparing the filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add 1 cup sugar and continue beating until well combined and creamy. Add eggs one at a time, mixing well after each addition to ensure a smooth texture. Stir in the vanilla extract and sour cream until fully incorporated.
- Add Coconut: Gently fold in the 1 cup sweetened shredded coconut into the cheesecake batter, distributing it evenly without overmixing.
- Assemble and Bake the Cupcakes: Spoon the cheesecake filling evenly over the pre-baked crust in each cupcake liner. Bake in the preheated oven for 18-20 minutes, or until the edges are set and the center remains slightly jiggly when gently shaken.
- Cool and Chill: Remove the cupcakes from the oven and allow them to cool completely at room temperature. Once cooled, refrigerate for at least 2 hours to let the cheesecake set properly.
- Prepare the Topping: Before serving, garnish each cupcake with toasted shredded coconut and, if desired, a dollop of whipped cream for extra indulgence.
Notes
- Be sure to use softened cream cheese for a smooth filling.
- Press the crust firmly into the cupcake liners to prevent it from crumbling when serving.
- Do not overbake the cheesecake; the center should be slightly jiggly when done to ensure creamy texture.
- For toasted coconut, spread shredded coconut on a baking sheet and toast in the oven at 350°F (177°C) for 5-7 minutes or until golden brown, stirring occasionally.
- These cupcakes are best served chilled and can be stored in the refrigerator for up to 3 days.
