The idea for coconut mini cheesecakes came form
coconut cappuccino muffins. The cream cheese filling was so tasty that I decided to bake it separately as small cheesecakes with of course coconut streusel on top. As it was an experiment I baked only 5 of them. They were divine :)
Ingredients for 5 mini cheesecakes coconut streusel:
- 30g flour
- 40g sugar
- 20g dessicated coconut
- 2 tbsp melted butter
Melt the butter. Put all dry ingredients into a small bowl and whisk them. Then stir in the melted butter. Set the mixture aside.
Preheat the oven to 180C. Line muffin tins with paper cases. I used slightly bigger ones so it was easy to remove baked cheesecakes form them to serve.
Prepare the cream cheese layer.
Ingredients for cream cheese:
- 100g cream cheese
- 50g mascarpone
- 70g sugar
- 1 egg
- 1/2 tsp vanilla extract
Put all ingredients into an electric mixer bowl and beat them until just combined. Set aside.
And now is the time to prepare the last layer. The cheesecakes bottoms.
Ingredients for cheesecakes bottoms:
- 73g digestives cookies (6 cookies)
- 20g margarine
Place the cookies and margarine into a blender and whisk them until well combined.
Take prepared earlier muffin tin lined with paper cases and place it font of you. Spoon the digestive cookies mixture on the bottom of each paper case. Press the crumbs with a back of the spoon. Divide evenly among all paper cases. Then put a layer of cheese mixture again divide evenly among all paper cases. Then sprinkle with coconut streausel.
Bake for 25 minutes. After baking time remove form the oven and leave in baking tin to cool down. Serve when completely cooled. You can keep them in the fridge to cool down.
Enjoy !
