For this recipe, I fancied up the crust by incorporating some crushed pretzels and coconut oil (in addition to the butter) into the crushed graham crackers included in the boxed mix. I, then, subbed in canned coconut milk in place of the regular milk. Finally, I topped the cheesecakes with toasted coconut.
When it all comes together, it is heavenly. A little saltiness is present in the crust due to the pretzel inclusion. The cheesecake is ultra creamy and luxurious with just a hint of coconut flavor. And, the toasted coconut brings amazing texture and really drives home the coconut flavor.
NOTE: I choose to utilize my muffin tins that have jumbo/king size wells. However, this could be made in traditional muffin tins, if desired. Obviously, the result would be smaller cheesecakes, but the recipe would yield a larger quantity of cakes. Additionally, this could easily be made into one large cheesecake by using a large pie pan or medium size casserole-style glass dish.
In a small saucepan set over low heat, gently toast coconut. Watch carefully and stir often. Remove pan from heat and set aside for coconut to cool.
Place pretzels in a large zip-top plastic bag. Seal. Crush pretzels with rolling pin. Open bag. Add in both packets of crushed graham crackers from cheesecake mix boxes. Add in sugar. Melt butter and coconut oil in a small bowl in microwave. Pour melted butter/coconut oil into bag. Seal. Massage butter into crumb mixture until well-incorporated. Shake bag as needed while massaging. Set aside.
Line 8 wells of your muffin tin(s) with paper liners. Equally distribute the pretzel/graham cracker mixture between the wells. Using the bottom of a small cup, press firmly into mixture to compact crust evenly. Set aside.
In a large mixing bowl, whisk together both packets of cheesecake mix with coconut milk. (Electric mixer can be used, if desired.) Whisk/beat until filling begins to thicken. Equally distribute filling on top of crusts.
Equally distribute toasted coconut atop the cheesecake.
Loosely cover muffin tin(s) with plastic wrap. Refrigerate, at least, 2 - 3 hours prior to service.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (51g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 273 | ||
Calories from Fat: 222 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.7g | 33 % | |
Saturated Fat 18.9g | 94 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 2241.3mg | 77 % | |
Potassium 91.5mg | 2 % | |
Total Carbohydrate 14g | 4 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 11.8g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 273
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