Description
These Coconut Cream Cheesecake Cupcakes combine creamy cheesecake filling with a crunchy graham cracker crust, infused with shredded coconut for a tropical twist. Topped with toasted coconut and optional whipped cream, they are perfect for a sweet treat or special occasion dessert.
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
Garnish
- 1/2 cup sweetened shredded coconut, toasted (for garnish)
- Whipped cream (optional)
Instructions
- Prepare the crust mixture: In a small bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Stir until the mixture is evenly combined and crumbly.
- Form the crust base: Spoon about 1 tablespoon of the crust mixture into each cupcake liner, pressing it down firmly and evenly to create a compact crust layer.
- Bake the crust: Preheat the oven to 325°F (163°C). Bake the crusts for 5 minutes, then remove from the oven and set aside to cool while preparing the filling.
- Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup granulated sugar, beating until well combined.
- Add eggs: Incorporate eggs one at a time, mixing well after each addition to ensure a smooth mixture.
- Add flavor and texture: Stir in vanilla extract and sour cream until fully combined. Gently fold in 1 cup sweetened shredded coconut to distribute evenly without overmixing.
- Fill cupcake liners: Spoon the cheesecake batter over the pre-baked crusts, filling each liner about three-quarters full.
- Bake the cupcakes: Bake at 325°F (163°C) for 18-20 minutes, or until the edges are set and the centers still have a slight jiggle to them.
- Cool and chill: Allow the cupcakes to cool completely at room temperature. Then refrigerate for at least 2 hours or until fully chilled to set the cheesecake properly.
- Add final touches: Before serving, garnish each cupcake with a dollop of whipped cream if desired and sprinkle with toasted shredded coconut for an added crunch and flavor.
Notes
- The cupcakes are best served chilled to maintain their creamy texture.
- To toast the coconut, spread 1/2 cup shredded coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.
- Make sure the cream cheese is softened to room temperature for a smooth batter without lumps.
- You can substitute sour cream with Greek yogurt if preferred, though it may slightly alter the texture.
- Use standard size cupcake liners to ensure proper baking and portion size.
