It features a buttery shortbread base, a creamy cheesecake filling, and a final layer of raspberry coconut mousse. SO. GOOD.
Let’s get started!
Preheat oven to 325°F. Line a standard muffin pan with silicone liners.
Mix together the flour, sugar, and sea salt. Then add the shredded butter and combine until it forms sandy crumbs. Press about a tablespoon into the bottom of each liner. Bake for about 10 minutes, until golden.
In a large bowl, beat the cream cheese and granulated sugar on medium-high speed until smooth and creamy, about 1 minute. Add the heavy cream, yogurt, vanilla, egg, melted butter and lemon juice then beat until fully combined.
Divide the batter between all the liners. Bake until the edges are set and the centers only slightly jiggle, about 18–20 minutes.
Allow to cool at room temperature for 30 minutes, then transfer to the refrigerator and chill for at least 1 hour.
In a small bowl, add the milk and sprinkle with gelatin. Let sit until gelatin softens, 3 minutes.
Add the raspberries to a blender and puree. Strain and discard seeds. Transfer puree to a pot and combine with the sugar, cook over medium-high heat until it begins to bubble.
Remove from heat and immediately add the gelatin mixture and stir until smooth. Allow to cool for half an hour.
In a large bowl beat the heavy cream on medium-high until firm peaks form, about 4 minutes. With a rubber spatula, gently fold in raspberry puree mixture and desiccated coconut until combined. Pour atop the cheesecake layer and refrigerate for another hour.
Garnish with more desiccated coconut and enjoy!
These turned out so adorable, I can’t wait for you to try it!
Check out the video on how to make it:
View this post on Instagram
Mini Raspberry Coconut Cheesecake
Ingredients
Shortbread Crust:
- ½ cup all-purpose flour
- 2 tbsp granulated sugar
- ¼ tsp fine sea salt
- 5 tbsp unsalted butter cut into cubes
Cheesecake:
- 300 g cream cheese softened
- ½ cup granulated sugar
- ½ cup yogurt
- 3 tbsp heavy cream
- ½ tbsp cornstarch
- 1 tsp pure vanilla paste
- ¼ tsp almond extract
- 2 eggs at room temperature
Raspberry Mouse:
- 1½ tbsp milk
- 1¼ tsp powdered gelatin
- 1 cup fresh raspberries
- ⅓ cup sugar
- 1 cup cold heavy cream
- ¼ cup dessicated coconut
Instructions
- Preheat oven to 325°F. Line a standard muffin pan with silicone liners.
For the crust:
- Mix together the flour, sugar, and sea salt. Then add the shredded butter and combine until it forms sandy crumbs. Press about a tablespoon into the bottom of each liner. Bake for about 10 minutes, until golden.
For the cheesecake:
- In a large bowl, beat the cream cheese and granulated sugar on medium-high speed until smooth and creamy, about 1 minute. Add the heavy cream, yogurt, vanilla, egg, melted butter and lemon juice then beat until fully combined.
- Divide the batter between all the liners. Bake until the edges are set and the centers only slightly jiggle, about 18–20 minutes.
- Allow to cool at room temperature for 30 minutes, then transfer to the refrigerator and chill for at least 1 hour.
For the mousse:
- In a small bowl, add the milk and sprinkle with gelatin. Let sit until gelatin softens, 3 minutes.
- Add the raspberries to a blender and puree. Strain and discard seeds. Transfer puree to a pot and combine with the sugar, cook over medium-high heat until it begins to bubble.
- Remove from heat and immediately add the gelatin mixture and stir until smooth. Allow to cool for half an hour.
- In a large bowl beat the heavy cream on medium-high until firm peaks form, about 4 minutes. With a rubber spatula, gently fold in raspberry puree mixture and dessicated coconut until combined. Pour atop the cheesecake layer and refrigerate for another hour.
- Garnish and enjoy!
0 Comments