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.
![A blue plate with three mini cream cheese pie bites on it.](https://insidebrucrewlife.com/wp-content/uploads/2016/11/Mini-Coconut-Cheesecakes-2-1.jpg)
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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
![Mini cheesecakes topped with whipped cream on a wire rack.](https://insidebrucrewlife.com/wp-content/uploads/2016/11/Mini-Coconut-Cheesecakes-4-1.jpg)
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.
- Extracts - I used a combination of rum and coconut flavoring to add more tropical flair. You can use almond extract if you can't find the coconut 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
![Little cheesecake pies topped with Cool Whip and toasted coconut.](https://insidebrucrewlife.com/wp-content/uploads/2016/11/Mini-Coconut-Cheesecakes-5-1.jpg)
With just a few minutes of prep time, you can make mini-baked cheesecakes in under 30 minutes. 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 in the refrigerator 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.
![Three cheesecake bites on a blue plate.](https://insidebrucrewlife.com/wp-content/uploads/2016/11/Mini-Coconut-Cheesecakes-1-1.jpg)
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 great 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.
FAQ's
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.
![Mini cheesecake pies on a blue plate.](https://insidebrucrewlife.com/wp-content/uploads/2016/11/Mini-Coconut-Cheesecakes-6-1.jpg)
More Mini Cheesecakes
- Lemon Blueberry Cheesecakes
- Chocolate Cheesecake Bites
- Pumpkin Cheesecake Bites
- Triple Chocolate Cheesecakes
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Recipe
![A blue plate with three mini cream cheese pie bites on it.](https://insidebrucrewlife.com/wp-content/uploads/2016/11/Mini-Coconut-Cheesecakes-7-1-720x720.jpg)
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!