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Coconut Pumpkin Pie Mini Cheesecakes
Creamy pumpkin pie mini cheesecakes have an incredibly silky pumpkin pie filling with a buttery graham cracker crust and tons of toasted coconut on top.--a perfect handheld Thanksgiving dessert!
Servings 12 mini cheesecakes
Graham Cracker Crust
- 3/4 cup graham cracker crumbs
- 1 tablespoon sugar
- 3 tablespoons butter, melted
- 6 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/3 cup pumpkin puree
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 cup canned coconut cream
- Whipped cream for garnishing
- Toasted flaked coconut for garnishing
Place cream cheese and sugar in a large bowl or stand mixer. With the paddle attachment or a handheld electric mixer, beat on medium speed 1-2 minutes until completely creamy, scraping down sides as necessary. Beat in egg, pumpkin, spice, vanilla, and coconut cream.
Spoon filling evenly over crust, filling each cup about 3/4 full. Bake cheesecakes at 350F 30-35 minutes until golden-brown and firm to the touch. Let cool 20 minutes, then remove cups from pan and let cool on a wire cooling rack. Chill cheesecakes completely before serving.
Once ready to serve, garnish cheesecakes with whipped cream and toasted coconut. Enjoy!
Serving: 1cheesecake | Calories: 165kcal | Carbohydrates: 15.1g | Protein: 2.3g | Fat: 11.2g | Saturated Fat: 7.2g | Cholesterol: 39mg | Sodium: 117mg | Potassium: 66mg | Fiber: 0.8g | Sugar: 10.7g | Calcium: 20mg | Iron: 1mg