Dulce de Leche and Coconut Mini Cheesecakes

Name: Dulce de Leche and Coconut Mini Cheesecakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 5 Tbsps sweet shredded coconut, plus more for garnish; 237 milliliters cinnamon graham cracker crumbs; 2 Tbsps granulated sugar; 3 Tbsps unsalted butter, melted

Dulce de Leche and Coconut Mini Cheesecakes might be just the dessert you are searching for. One serving contains 70 calories, 1g of protein, and 4g of fat. This recipe serves 12. It is a good option if you're following a vegetarian diet. Head to the store and pick up butter, cinnamon graham cracker crumbs, granulated sugar, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat an oven to 325°F. Line a 12-cup muffin pan with liners. In a medium bowl, combine the graham cracker crumbs, butter, shredded coconut and the 2 tablespoons of granulated sugar and stir until blended. Divide the mixture among the prepared pan. Using the bottom of a small glass or a spoon, press the mixture evenly into the bottom of the liners.

Ingredients you will need

Graham Cracker Crumbs

Granulated Sugar

Shredded Coconut

Butter

Equipment you will use

Muffin Tray

Bowl

Oven

Bake the crusts for about 8 minutes.

Equipment you will use

Oven

Transfer the pan to a wire rack and let cool.Make the cheesecake mixture: Using an electric mixer, add the cream cheese and dulce de leche and beat on low speed until smooth, scraping down the sides of the bowl often.

Ingredients you will need

Dulce De Leche

Cream Cheese

Equipment you will use

Hand Mixer

Wire Rack

Bowl

Frying Pan

Add the sugar and continue mixing until combined.

Ingredients you will need

Sugar

Add the eggs one at a time, then the coconut milk and coconut extract, using a spatula to scrape down the bowl between additions, and beat until just combined.

Ingredients you will need

Coconut Extract

Coconut Milk

Egg

Equipment you will use

Spatula

Bowl

Pour the filling into the crusts, dividing it evenly among each liner.

Bake until the filling is set, 15 to 18 minutes.

Equipment you will use

Oven

Transfer the pan to the wire rack and let cool to room temperature. Cover the pan with plastic wrap and refrigerate for at least 3 hours or up to 2 days before serving. Top with shredded coconut before serving.

Ingredients you will need

Shredded Coconut

Wrap