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Coconut and raspberry mini cheesecakes

A light and creamy coconut cheesecake with a tart raspberry topping and a biscuit base. The coconut cheesecake batter is delicious and is served with raspberry jelly (or fruit filling) on top. It tastes of summer!

Ingredients for 10 mini cheesecakes:

  • 5 digestive biscuits (or any other wholegrain biscuits)
  • 250 g full-fat or semi-fat curd cheese, minced three times
  • 250 g ricotta cheese
  • 1/2 cup caster sugar
  • 1 large egg
  • 125 ml coconut cream*
  • 1/4 cup desiccated coconut
  • 15 g potato or cornstarch

All ingredients should be at room temperature.

Line a muffin tin with muffin cases. Crush up half of a digestive biscuit and place it at the bottom of each muffin case. If the biscuits are small, you can add more than half.

Add curd cheese, ricotta cheese, sugar, an egg, potato starch, desiccated coconut, and coconut cream in a mixing bowl. Mix until the cheesecake batter is smooth. However, don’t mix too long so the batter isn’t aerated. Divide the cheesecake batter evenly between the muffin cases.

Bake at 160°C for about 28-30 minutes. Remove from the oven and cool.

Serve with raspberry jelly or fruit filling.

* I used canned coconut milk: place one can of coconut milk in the fridge to cool for 24 hours. After this time, carefully remove the milk from the refrigerator, turn the can upside down and open it. Pour the coconut water into a separate bowl (it’s not needed). Remove the remaining thick coconut cream and measure how much you need for the recipe.


Coconut and raspberry mini cheesecakes


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