Dulce de Leche and Coconut Mini Cheesecakes

Dulce de Leche and Coconut Mini Cheesecakes is a dessert that serves 12. One serving contains 70 calories, 1g of protein, and 4g of fat. For 11 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. 378 people found this recipe to be yummy and satisfying. Head to the store and pick up unsalted butter, graham cracker crumbs, granulated sugar, and a few other things to make it today. It is brought to you by My Colombian Recipes. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns an improvable spoonacular score of 2%. Dulce de leche mini cheesecakes, Mini Churros with Dulce de Leche Hot Chocolate, and Dulce de Leche Milkshake (Malteada de Arequipe o Dulce de Leche) are very similar to this recipe.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat an oven to 325°F. Line a 12-cup muffin pan with liners. In a medium bowl, combine the graham cracker crumbs, butter, shredded coconut and the 2 tablespoons of granulated sugar and stir until blended. Divide the mixture among the prepared pan. Using the bottom of a small glass or a spoon, press the mixture evenly into the bottom of the liners. Bake the crusts for about 8 minutes. Transfer the pan to a wire rack and let cool.Make the cheesecake mixture: Using an electric mixer, add the cream cheese and dulce de leche and beat on low speed until smooth, scraping down the sides of the bowl often.Add the sugar and continue mixing until combined. Add the eggs one at a time, then the coconut milk and coconut extract, using a spatula to scrape down the bowl between additions, and beat until just combined.Pour the filling into the crusts, dividing it evenly among each liner. Bake until the filling is set, 15 to 18 minutes. Transfer the pan to the wire rack and let cool to room temperature. Cover the pan with plastic wrap and refrigerate for at least 3 hours or up to 2 days before serving. Top with shredded coconut before serving.

 

Step by step:

1. Preheat an oven to 325°F. Line a 12-cup muffin pan with liners. In a medium bowl, combine the graham cracker crumbs, butter, shredded coconut and the 2 tablespoons of granulated sugar and stir until blended. Divide the mixture among the prepared pan. Using the bottom of a small glass or a spoon, press the mixture evenly into the bottom of the liners.

2. Bake the crusts for about 8 minutes.

3. Transfer the pan to a wire rack and let cool.Make the cheesecake mixture: Using an electric mixer, add the cream cheese and dulce de leche and beat on low speed until smooth, scraping down the sides of the bowl often.

4. Add the sugar and continue mixing until combined.

5. Add the eggs one at a time, then the coconut milk and coconut extract, using a spatula to scrape down the bowl between additions, and beat until just combined.

6. Pour the filling into the crusts, dividing it evenly among each liner.

7. Bake until the filling is set, 15 to 18 minutes.

8. Transfer the pan to the wire rack and let cool to room temperature. Cover the pan with plastic wrap and refrigerate for at least 3 hours or up to 2 days before serving. Top with shredded coconut before serving.

Nutrition Information:

covered percent of daily need