These Mini Coconut Cheesecakes have a flaky crust and a sweet, tropical filling. Topped with whipped cream and toasted coconut, they are the perfect dessert for coconut lovers.
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Mini Coconut Cheesecakes
We love making mini cheesecakes for parties and events. They are much easier to make than a full-sized cheesecake. A few that have gotten rave reviews are these turtle cheesecakes and these peanut butter cheesecakes.
Now that warm weather has arrived, it's time to bake tropical desserts. My husband and I love coconut, so I added it to a cheesecake filling and created a tray of mini desserts.
The sweet shredded coconut added a fantastic texture to the cream cheese filling, which tasted amazing. Instead of a traditional graham cracker crust, I opted for a flaky pie crust for the mini bites.
Why You Will Love This Recipe
Whether you're hosting a summer barbecue or celebrating a special occasion, these bite-sized treats will impress everyone. They're the perfect size to share, but we won't judge you if you want to keep them all to yourself.
- Easy to make. Sure, cheesecake might sound fancy, but mini versions are actually pretty simple. You can whip up a batch quickly and impress everyone with your baking skills.
- Tropical vibes. Coconut flavor screams vacation, doesn't it? It's like a mini getaway in each bite.
- Perfect portions. Their smaller size makes them great for a dessert tray at parties, gatherings, or just enjoying yourself when no one is looking.
Main Ingredients
Prepare to bake a batch of these coconut cheesecake bites with just a handful of ingredients and a mini muffin tin.
- Pie Crust: Use a box of refrigerated pie crusts to keep things simple.
- Cream Cheese: Set one block of full-fat cream cheese out beforehand so it can soften. Cream cheese that is too cold can result in a lumpy filling when mixed with sugar.
- Granulated Sugar: Sweetens the filling and helps break the cream cheese into a light, creamy texture.
- Extract: I used a combination of rum and coconut flavoring to add more tropical flair. If you can't find coconut extract, you can use almond extract.
- Egg: Binds the ingredients together and adds moisture.
- Shredded Coconut: Feel free to use sweetened or unsweetened coconut flakes.
- Cool Whip: Add a swirl to the top of each cheesecake bite before serving. You can also make and use this easy whipped cream recipe.
How To Make Mini Coconut Cheesecakes
You can make mini-baked cheesecakes in under 30 minutes with just a little prep time. Enjoy them any night of the week.
- Prepare the crust. Preheat oven. Roll out the pie crusts and cut out 24 small circles with a round cookie cutter or glass. Press each one into a greased mini muffin cup and refrigerate the pans.
- Make the filling. Beat the cream cheese, sugar, and extracts with a stand or hand mixer until smooth and creamy. Add the egg and flour and mix again just until combined.
- Add mixins. Gently stir in the shredded coconut. Fill the prepared crusts with the cheesecake mixture.
- Bake and chill. Place the pan in the oven and bake for 15 minutes. Allow the mini muffins to cool in the pan. Then, place them on a wire rack to cool at room temperature for an hour before refrigerating.
BruCrew Tip: Add a swirl of Cool Whip and toasted coconut before serving.
Storage Recommendations
In the Refrigerator: Store the cheesecake cupcakes in an airtight container for 5-6 days.
In the Freezer: Place the cooled cheesecakes on a tray and freeze for 30 minutes. Wrap each individually in plastic wrap, then place it in a freezer bag or container. Freeze for 2-3 months.
Thaw in the refrigerator overnight, then add Cool Whip and toasted coconut flakes before serving.
Tips and Tricks
- Use a small cutter. For the perfect fit, use a small round cookie cutter or the rim of a glass slightly smaller than your muffin cup's diameter.
- Chill the crust. Press the crust into the muffin cups and chill it in the refrigerator for 15-20 minutes before adding the filling. This firms up the crust and keeps it from shrinking during baking.
- Make ahead. This dessert is excellent for the day before because it needs time to chill in the fridge.
- Get creative with toppings. Top your mini cheesecakes with pie filling, melted chocolate, caramel sauce, whipped cream, or toasted coconut flakes.
FAQs
While most cheesecakes are best with a steaming pan of water, this little cheesecake recipe does not require it.
Place the cooled bites on a tray in the freezer for an hour, then remove them and wrap them in plastic wrap or a freezer-safe bag. Freeze for 2-3 months, then thaw overnight before serving.
More Mini Cheesecakes
- Lemon Blueberry Cheesecakes
- Chocolate Cheesecake Bites
- Pumpkin Cheesecake Bites
- Triple Chocolate Cheesecakes
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Recipe
Mini Coconut Cheesecakes
Mini desserts are always welcome on dessert trays. These sweet little Coconut Cream Cheesecake Pie Bites have plenty of coconut goodness packed into one tiny mouthful.
Ingredients
- 2 refrigerated pie crusts
- 1 - 8 ounce package cream cheese, softened
- ¼ cup sugar
- ½ teaspoon coconut extract
- ½ teaspoon rum extract
- 1 egg
- 1 Tablespoon flour
- 1 cup shredded sweetened coconut
- 1 cup Cool Whip, thawed
- ¼ cup toasted coconut
Instructions
- Preheat the oven to 350 degrees. Spray a mini muffin tin with nonstick spray.
- Cut 24 round circles out of the pie crust using a 2 ½ inch cookie cutter or cup. Press each circle into the prepared muffin tin.
- Beat the cream cheese until creamy. Add the sugar and extracts and beat again.
- Add the egg and beat until just mixed in. Stir in the flour and shredded coconut.
- Fill the pie crusts with the coconut mixture. Bake for 15-16 minutes. Remove and let cool 10 minutes in the pan.
- Remove the pies gently and place on a wire rack to cool for one hour. Refrigerate until chilled all the way through.
- Pipe the Cool Whip on top of each pie and sprinkle with toasted coconut. Refrigerate in a sealed container.
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 141Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 17mgSodium: 106mgCarbohydrates: 13gFiber: 1gSugar: 5gProtein: 2g
This post was first published in November 2016. It was updated and republished in April 2024.
Margie
Can you substitute vanilla extract for rum extract. I really don’t like rum flavoring.
Jocelyn
Yes, that's totally fine to do too!
Rod Smith
Will these tarts freeze?
Jocelyn
Yes, you could freeze these in a freezer safe bag or container for 1-2 months. Thaw overnight in the fridge and then enjoy the next day. I hope that helps and you enjoy the pie bites.
Terry Messer Jackson
I found cupcake size phyllo dough cups in the frozen section
Tasha
Have you ever made this as one big pie instead of the minis? Wondering about cook time. Thanks
Jocelyn
I have actually only made this particular recipe as minis. It is totally doable as a big pie. I think you would need to double the cheesecake portion of the recipe to fill a 9 or 10 inch pie crust though, and then bake it at 350 degrees for 45 minutes. I hope that helps and you enjoy the pie!
Jessica @ A Kitchen Addiction
These bites look like the perfect addition to the holiday dessert table!