Description
Delight in these creamy Coconut Cream Cheesecake Cupcakes, perfect for a tropical twist on a classic dessert. Featuring a buttery vanilla wafer crust and a smooth coconut-infused cream cheese filling, these individual cheesecakes are topped with whipped cream and toasted coconut for extra flavor and texture.
Ingredients
Scale
Crust
- 12 vanilla wafer cookies
Filling
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- ½ cup canned coconut cream
- â…“ cup shredded sweetened coconut
- ¼ cup sour cream
Topping
- Whipped cream for topping
- Toasted shredded coconut for garnish
Instructions
- Prepare oven and pans: Preheat your oven to 325°F (163°C) and line a muffin tin with paper cupcake liners. Place one vanilla wafer at the bottom of each liner to form the crust base.
- Make cream cheese mixture: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy, ensuring no lumps remain for a silky texture.
- Add eggs: Incorporate eggs one at a time, beating well after each addition to fully combine and create a light batter.
- Mix flavorings and dairy: Blend in the vanilla extract, coconut extract, coconut cream, and sour cream until the mixture is fully combined, giving the cheesecake its rich coconut flavor and creamy consistency.
- Fold in shredded coconut: Gently fold in the shredded sweetened coconut to add texture and enhance the coconut taste.
- Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about ¾ full to allow room for rising without overflow.
- Bake: Bake for 20 to 22 minutes, or until the centers are set and just slightly jiggly in the middle, indicating perfect doneness without overbaking.
- Cool in pan: Let the cupcakes cool in the pan for about 10 minutes to firm up before removing them.
- Transfer and chill: Carefully transfer cupcakes to a wire rack to cool completely, then refrigerate for at least 2 hours or ideally overnight to let flavors meld and the texture fully set.
- Add toppings: Before serving, top each cupcake with a dollop of whipped cream and sprinkle with toasted shredded coconut for garnish and extra coconut crunch.
Notes
- For the best flavor and texture, chill overnight before serving.
- You can substitute Greek yogurt for the sour cream if preferred.
- To toast the coconut, spread shredded coconut on a baking sheet and bake at 350°F for 5–7 minutes, stirring occasionally to prevent burning.
