Mini Coconut Cheesecake Food

MINI COCONUT CHEESECAKES BITES

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.

MINI COCONUT CHEESECAKE

Steps:

• Preheat oven to 175C / 350F. Line a baking sheet with baking parchment then place 4 2.5-inch cake rings on top.
• Process the biscuits in a food processor or bash with a rolling pin until it resembles fine crumbs. Stir in coconut flakes and butter until the crumbs are moist. Divide the crumbs among the 4 cake rings and chill in the refrigerator while you prepare the cheesecake batter.
• Place the cream cheese and sugar in a mixing bowl. Beat on low speed with an electric mixer for 1 to 2 minutes. Add in egg and beat on low speed until incorporated, about 1 minute. Beat in corn starch, vanilla, salt and coconut milk until incorporated, another 1 minute. Scrape the sides with a rubber spatula to make sure everything is incorporated.
• Remove the cake ring crusts from the refrigerator. Poke holes with a skewer / toothpick / fork on the bottom of the crust so that the crust will not separate from the cheese layer. Divide the cheesecake batter among the cake rings. Gently bang the baking sheet 4 to 5 times on the table counter to release air bubbles.
• Bake the cheesecakes for 30 to 35 minutes until the cheesecakes wobble just slightly and a skewer inserted into the center comes out with very little crumbs. Place the baking sheet on a wire rack and let cool completely. Chill the cheesecakes in the refrigerator for at least 4 hours or overnight.
• Place butter and sugar in a small pot. Heat on medium heat until the butter has melted. Continue to cook, stirring frequently, until the mixture is liquid-y and less grainy.
• Turn down the heat and whisk in the cream. The mixture will bubble but not to worry. Turn the heat back up to medium and cook until bubbles appear on the sides of the pot, stirring frequently.
• Remove the pot from heat and stir in vanilla. Taste the sauce (be careful it's very hot!) and stir in additional salt if needed. Let cool to room temperature.
• Rinse a tea towel in hot water (as hot as your hands can manage) and squeeze dry. Wipe the exterior of a cake ring with the tea towel then using your hands, push out the cheesecake. Place the mini cheesecake on a serving plate. Repeat with other cheesecakes.
• Drizzle the butterscotch sauce generously over the mini cheesecakes then sprinkle the toasted coconut flakes on top before serving.

MINI CHEESECAKES

Steps:

• Preheat the oven to 325 degrees F.
• Add the graham crackers to a food processor and pulse a few times to break up the crackers. Add the melted butter and pulse until the mixture is finely ground and resembles wet sand, with no large pieces remaining. (Alternatively, you can crush the graham crackers in a resealable bag with a rolling pin. Pour the crumbs into a bowl and stir in the melted butter to combine.)
• Line 4 cups in a muffin tin with paper liners. Divide the graham cracker mixture evenly between the cups. Use a small shot glass or the end of a wooden spoon to press the crumbs firmly into an even crust. Set aside.
• Beat the cream cheese and sugar in a stand mixer fitted with a paddle attachment. Add the lemon juice and vanilla and beat on medium speed until completely combined, about 30 seconds. Remove the bowl from the stand and stir the egg in by hand (do not use a mixer for this step).
• Divide the batter among the cups and tap the tin on the counter to release any air bubbles. Bake for 20 minutes, then let the cheesecakes cool near the oven--no drastic temperature changes. Chill the cheesecakes overnight, covered, in the fridge.
• Before serving, melt the chocolate and coconut oil in a double boiler or a heat-proof bowl fitted over a small saucepan of simmering water. (Alternatively, you can melt the chocolate and coconut oil in the microwave on low in 20-second intervals, stirring between each.)
• To make the strawberry hearts, slice 2 to 3 planks off each strawberry and use a 1/2-inch heart-shaped pie crust cutter to cut out hearts from each plank. Reserve the rest of the berry for another use.
• Decorate each cheesecake with 2 teaspoons melted chocolate and sprinkle the hearts on the cheesecakes like you own the place.

PHILADELPHIA EASTER MINI CHEESECAKES

Steps:

• Heat oven to 325°F.
• Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin cups.
• Beat cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
• Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
• Top each cheesecake with 1 Tbsp. coconut; shape to resemble bird's nest. Fill with malted milk eggs.

MINI CHEESECAKES

Steps:

• 1. Line muffin pan with paper muffin cups. Place one wafer cookie in the bottom of each cup, set aside.
• 2. Mix cream cheese, sugar, and vanilla and almond extracts until smooth. Slowly add eggs and sour cream, mix until creamy. Stir in chopped SNICKERS® Bars.
• 3. Spoon mixture into muffin cups and bake in a preheated 375°F oven until set, about 25 minutes. Cool completely and refrigerate until ready to serve. To serve:
• 4. Combine coconut with a few drops of food coloring to desired shade of green. Arrange on top of cheesecakes to resemble a nest. Fill nests with M&M'S® Brand Speckled Chocolate Eggs. Serve at room temperature.

COCONUT CHEESECAKE

Steps:

• Preheat oven to 325 degrees F. Wrap outside of 9 inch diameter springform pan with
• 2 3/4-inch high sides with foil. Mix graham cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and butter in small bowl. Press mixture onto bottom and up sides of pan.
• Beat cream cheese and sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Add cream of coconut, cream, 1 cup coconut, vanilla extract and lemon juice and beat until well blended. Pour filling into crust. Bake until puffed and set in center, about 1 hour 25 minutes. Transfer to rack and cool completely. Cover and refrigerate overnight.
• Cut around pan sides to loosen cake. Remove pan sides. Sprinkle remaining coconut around edge of cake.