Description
Silky coconut cream cheesecake cupcakes bring tropical paradise to your dessert table with luxurious layers of creamy richness. Rich Caribbean-inspired flavors meld perfectly, offering you a sweet escape in every delightful bite.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs
- 1 cup (240 milliliters) coconut cream
- 1 cup (240 milliliters) whipped cream or whipped topping
Crust Ingredients:
- 1 cup (120 grams) graham cracker crumbs
- 1/4 cup (20 grams) unsweetened shredded coconut
- 3 tablespoons (45 grams) granulated sugar
- 1/4 cup (57 grams) unsalted butter, melted
Garnish Ingredients:
- 1/4 cup (20 grams) toasted shredded coconut
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the cupcake foundation by blending graham cracker crumbs, shredded coconut, sugar, and melted butter into a cohesive mixture at 325F (163C).
- Press the crumbly base firmly into each lined muffin cavity, creating an even, compact layer.
- Whip cream cheese and sugar until achieving a silky, lump-free consistency.
- Incorporate eggs individually, stirring thoroughly between each addition to ensure smooth integration.
- Gently fold vanilla extract and coconut cream into the cheesecake mixture, maintaining a uniform texture.
- Distribute the creamy filling across cupcake liners, filling approximately three-quarters of each cavity.
- Eliminate potential air pockets by gently tapping the muffin tin against the countertop.
- Bake for 18-20 minutes until centers appear slightly set but not completely firm.
- Allow cupcakes to cool completely at room temperature, then refrigerate for a minimum of 2 hours for optimal texture.
- Enhance presentation by crowning each cupcake with a delicate swirl of whipped cream.
- Sprinkle toasted coconut shavings as a decorative and flavorful finishing touch.
- Serve chilled, carefully extracting each cupcake from its liner for an elegant dessert experience.
Notes
- Toast the coconut beforehand to enhance its nutty flavor and add a delightful crunch to the cupcake’s texture.
- Use room temperature cream cheese and eggs to ensure a smooth, lump-free cheesecake filling that blends perfectly.
- Avoid overmixing the cheesecake batter to prevent air bubbles and maintain a silky, dense consistency.
- Customize the recipe by adding a drizzle of chocolate or a sprinkle of toasted almonds for extra indulgence and variety.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 312 kcal
- Sugar: 14 g
- Sodium: 140 mg
- Fat: 25 g
- Saturated Fat: 16 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 15 g
- Fiber: 1.2 g
- Protein: 4 g
- Cholesterol: 60 mg