Description
Creamy Coconut Milk Mini Cheesecakes are a luxurious yet guilt-free dessert that will elevate any occasion. These dairy-free treats boast a velvety texture and rich coconut flavor, making them perfect for summer parties or cozy evenings at home. Easy to prepare and beautifully impressive, these mini cheesecakes are sure to become a favorite among friends and family. Serve them with fresh fruit or a drizzle of chocolate for an indulgent touch!
Ingredients
Scale
- 1 cup full-fat coconut milk
- 8 oz dairy-free cream cheese
- 1/3 cup maple syrup
- 2 tsp pure vanilla extract
- 1 cup almond flour
- 1/4 cup melted coconut oil
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- In a bowl, mix almond flour and melted coconut oil until combined. Press into the bottom of each muffin liner to form the crust.
- In another bowl, blend dairy-free cream cheese, coconut milk, maple syrup, and vanilla extract until smooth.
- Spoon the cheesecake filling over each crust evenly.
- Bake for 20-25 minutes until slightly set. Cool before refrigerating for at least 2 hours.
- Serve chilled with toppings like fresh fruit or dairy-free whipped cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Dairy-Free
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 8g
- Sodium: 45mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg