Mini Coconut Cheesecakes

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 5/8 cup Coconut milk

• Baking & Spices

  • 1 1/2 tbsp Flour
  • 2 tbsp Powdered sugar
  • 7 tbsp Sugar
  • 1/2 tsp Vanilla

• Nuts & Seeds

  • 1/2 cup Coconut
  • 2 tsp Coconut extract

• Snacks

  • 9 oz Vanilla or coconut-flavored cookies

• Dairy

  • 6 tbsp Butter
  • 12 oz Cream cheese
  • 3/4 cup Heavy cream
  • 1/4 cup Sour cream

Found on iheartnaptime.net

Ingredients

• 9 ounces vanilla or coconut-flavored cookies, crushed (I used macaroon cookies, but vanilla wafers would work well too)
• 1 tablespoon sugar
• 6 tablespoons butter, melted
• For the cheesecake:
• 6 tablespoons sugar
• 1 1/2 tablespoons flour
• 12 ounces cream cheese, softened
• 2 large eggs
• 1/2 cup coconut milk
• 1/4 cup sour cream
• 1 teaspoon coconut extract
• 1/2 teaspoon vanilla
• 3/4 cup heavy cream
• 2 tablespoons powdered sugar
• 2 tablespoons coconut milk
• 1 teaspoon coconut extract
• 1/2 cup shredded coconut

Directions

• Preheat the oven to 325. In a small bowl, mix together crushed cookies, sugar, and butter. Divide evenly between 12 paper-lined muffin cups or 12 wells of a mini cheesecake pan. Press down to form an even layer and bake 5 minutes. Remove from oven and let cool while you prepare the filling. In a medium bowl or the bowl of a stand mixer, mix sugar, flour, and cream cheese until smooth. Beat in the eggs, then add the coconut milk, sour cream, coconut extract, and vanilla, and mix until smooth. Divide the filling evenly between the muffin cups, filling nearly to the top. Tap lightly on the counter to release any trapped air. Bake 20-24 minutes, or until just slightly jiggly in the center. Remove and let cool at room temperature 30 minutes, then cover with plastic wrap and chill in refrigerator for several hours. To make the topping, beat the heavy cream until light and airy. Add the powdered sugar, coconut milk, and coconut extract, and beat until smooth. Toast the coconut by heating in a skillet over medium low heat, tossing frequently, until lightly browned, then let cool. Top cheesecakes with a dollop of whipped cream and a sprinkle of toasted coconut. Store leftover cheesecakes in the refrigerator.