Mini Coconut Cheesecakes Bites Recipes
MINI COCONUT CHEESECAKES BITES
Try coconut cheesecake bites with tropical spin! The taste of toasted coconut in Mini Coconut Cheesecake Bites make for a great, bite-sized dessert.
Provided by My Food and Family
Categories Recipes
Time 1h59m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Roll cookie dough into 24 (1-inch) balls; place 1 ball in each of 24 mini muffin pan cups sprayed with cooking spray.
- Bake 11 to 14 min. or until lightly browned. Immediately use handle of wooden spoon to make shallow indentation in center of each cookie cup. Cool 10 min. Run knife around edges of cups to loosen from sides of pan. Remove from pan to wire racks; cool completely.
- Beat cream cheese and butter in medium bowl with mixer until blended. Add sugar and vanilla; mix well. Gently stir in COOL WHIP and 1 cup coconut.
- Spoon cream cheese mixture into resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe cream cheese mixture into cookie cups. Top with remaining coconut.
- Refrigerate 1 hour.
Nutrition Facts : Calories 180, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 25 mg, Sodium 130 mg, Carbohydrate 18 g, Fiber 0 g, Sugar 12 g, Protein 2 g
MINTY MINI CHEESECAKE BITES
Mini cheesecake bites with a minty crust. The mint and the pure cheesecake complement each other perfectly.
Provided by Sue
Categories Desserts Cakes Cheesecake Recipes
Time 1h35m
Yield 48
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners.
- Spread a heaping teaspoon of crushed cookies over the bottom of each muffin cup.
- Beat cream cheese and sugar in a large bowl using a electric mixer until smooth. Blend in milk. Add eggs, 1 at a time, mixing well after each addition. Add sour cream, flour, and vanilla extract; mix until smooth. Fill each muffin cup half-full with batter.
- Bake in the preheated oven until the center of a cupcake no longer jiggles when pressed, 25 to 35 minutes. Let cool, 1 to 2 hours.
Nutrition Facts : Calories 139.2 calories, Carbohydrate 11.4 g, Cholesterol 38.4 mg, Fat 9.4 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 5.6 g, Sodium 85.6 mg, Sugar 8.4 g
MINI CHEESECAKE BITES
I am always asked to make my cheesecake for gatherings & holidays. But the problem is everyone likes something different. So around times like Thanksgiving when I would have to make 3 different kinds to please everyone, I make bite sized mini's instead!
Provided by Stacie Lora
Categories Dessert
Time 25m
Yield 12 mini pies, 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Place foiled muffin cups into mini-muffin tin (12 total).
- Add one vanilla wafer to each muffin cup.
- In a medium bowl, mix cream cheese, sugar and vanilla on medium speed until smooth.
- Add eggs, one at a time, mixing well after each addition, then mix until creamy.
- Fill each muffin cup 3/4 full.
- Bake 12 to 15 minutes or until the center is set and bounces back after lightly tapping it.
- Cool completely on wire rack.
- Refrigerate at least 3 hours, overnight is best.
- Top with fresh sliced berries, or berries with powdered sugar, whip cream or berry glaze before serving. Even try your favorite candy bar crushed.
COCONUT CREAM MINI CHEESECAKES
Bye-bye, pie. Coconut cream teams up with cheesecake in these delectable minis. Super easy, with an ingenious "crust" you're gonna love.
Provided by My Food and Family
Categories Dairy
Time 4h
Yield 24 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Place 1 wafer, flat side down, in each of 24 paper-lined muffin cups. Beat cream cheese and 1/2 cup sugar with mixer 2 min. or until blended. Add eggs, 1 at a time, beating after each just until blended. Stir in zest. Spoon over wafers.
- Bake 13 to 15 min. or until centers are almost set. Cool completely.
- Mix sour cream and remaining sugar. Spoon over cheesecakes; spread to evenly cover tops. Sprinkle with coconut. Refrigerate 3 hours.
Nutrition Facts : Calories 130, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
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