Imagine taking the creamy, rich goodness of cheesecake and pairing it with the tropical delight of coconut—what do you get? Coconut Cream Cheesecake Cupcakes, of course! These little bites of heaven combine a smooth, velvety cheesecake filling with a hint of coconut flavor and a buttery graham cracker crust. They’re the perfect individual-sized dessert for any occasion, whether it’s a summer party, a holiday gathering, or a simple treat for yourself. Trust me, one bite of these will have you hooked!

Why You’ll Love Coconut Cream Cheesecake Cupcakes

Perfectly Creamy: These cupcakes have that melt-in-your-mouth cheesecake texture everyone loves.
Coconut Twist: The coconut adds a tropical flair that pairs beautifully with the rich, tangy cream cheese.
Individual Servings: No need to slice—just grab and go for a mess-free, portion-controlled dessert.
Easy to Make: With just a few simple steps, you’ll have these delicious treats ready to enjoy.

Ingredients

These coconut cream cheesecake cupcakes come together with simple ingredients that pack big flavor:

Graham Cracker Crumbs: The classic base for the crust that adds a crunchy texture.
Butter: To bind the graham cracker crumbs together and create a buttery, golden crust.
Cream Cheese: The key to that creamy, rich cheesecake filling.
Sugar: Sweetens up the filling without overpowering the flavors.
Eggs: To help set the cheesecake filling to perfection.
Sour Cream: Adds a bit of tanginess that balances the richness of the cream cheese.
Shredded Coconut: For that coconut flavor and texture in the filling.
Vanilla Extract: Enhances the flavor and adds warmth to the cheesecake filling.
Coconut Cream or Coconut Milk: For that coconut essence that makes these cupcakes extra special.

(Note: Full ingredient list with measurements provided in the recipe card below.)

Instructions

Here’s how to make these irresistible coconut cream cheesecake cupcakes:

Preheat the Oven: Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners.

Make the Crust: In a bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated. Spoon about a tablespoon of the mixture into the bottom of each cupcake liner and press it down gently with a spoon or your fingers to form a crust.

Prepare the Cheesecake Filling: In a large mixing bowl, beat together the cream cheese and sugar until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the sour cream, shredded coconut, vanilla extract, and coconut cream. Mix until fully combined and smooth.

Fill the Cups: Spoon the cheesecake filling into each cupcake liner, filling it up to about ¾ full. Tap the tin gently on the counter to remove any air bubbles.

Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the edges are set and the centers are just slightly jiggly. Don’t worry if they look a little soft—they’ll firm up as they cool.

Cool and Chill: Allow the cupcakes to cool at room temperature for 10 minutes, then transfer to the fridge to chill for at least 3 hours or overnight for the best texture.

Serve: Once the cupcakes are chilled and set, they’re ready to be enjoyed! For an extra coconut touch, top each cupcake with a sprinkle of toasted coconut before serving.

Nutrition Facts

Servings: 12
Calories per serving: 220

Preparation Time

Prep Time: 15 minutes
Cook Time: 18-22 minutes
Total Time: 3 hours 40 minutes (including chill time)

How to Serve Coconut Cream Cheesecake Cupcakes

With Toasted Coconut: For a beautiful presentation, sprinkle toasted coconut on top just before serving.
Pair with Fresh Berries: These cupcakes would pair wonderfully with fresh berries like raspberries or strawberries for a touch of tartness to balance out the sweetness.
With Whipped Cream: Add a dollop of freshly whipped cream for an extra creamy and indulgent treat.

Additional Tips

Toasting Coconut: For extra flavor, toast the shredded coconut before using it in the filling or as a garnish. Simply place it in a dry skillet over medium heat and stir frequently until golden brown.
Make Ahead: These cupcakes are a great make-ahead dessert. Just store them in the fridge in an airtight container for up to 3 days, or freeze them for up to a month.
Serving Suggestions: Serve these cupcakes on a dessert platter with other mini cheesecakes or cupcakes for a fun treat spread.

FAQ Section

Q1: Can I make these without coconut?
A1: Yes! If you’re not a fan of coconut, you can simply omit it from the filling and still have a delicious cheesecake cupcake. You could also add a different flavor like lemon zest or chocolate chips if you prefer.

Q2: Can I use a different type of crust?
A2: Yes! If you don’t like graham crackers, you can use crushed cookies, like digestive biscuits or shortbread, for the crust.

Q3: Can I freeze these cupcakes?
A3: Absolutely! To freeze, place them on a baking sheet to freeze individually, then transfer them to an airtight container. You can freeze them for up to a month. Thaw them in the fridge before serving.

Q4: Can I use regular milk instead of coconut cream?
A4: Yes! If you don’t have coconut cream, you can substitute it with regular milk or heavy cream, though the coconut flavor will be less pronounced.

Q5: Can I use a store-bought crust?
A5: Sure! If you’re short on time, feel free to use pre-made graham cracker crusts instead of making your own. Just be sure to adjust the portion size as needed.

Q6: Can I add toppings to these cupcakes?
A6: Yes! You can top them with fresh fruit, whipped cream, or even a drizzle of chocolate ganache for a decadent treat.

Q7: How do I know when the cupcakes are done?
A7: The cupcakes are done when the edges are set, and the center is slightly jiggly but not liquid. They’ll firm up as they chill.

Q8: Can I make these cupcakes without cupcake liners?
A8: You can, but the liners help prevent sticking and make serving easier. If you don’t have them, be sure to grease the muffin tin well.

Q9: Can I add more coconut to the filling?
A9: Yes, you can adjust the amount of coconut to your taste. Just be mindful that adding too much may affect the texture of the filling.

Q10: Can I double the recipe?
A10: Absolutely! If you need more cupcakes, simply double the ingredients and use a second muffin tin. You may need to adjust the baking time slightly.

Conclusion

These Coconut Cream Cheesecake Cupcakes are a perfect balance of rich, creamy cheesecake and tropical coconut goodness. With a buttery graham cracker crust, a smooth filling, and the option to add extra coconut or toppings, they’re truly a treat that anyone will love. Whether you’re hosting a party, celebrating a special occasion, or just treating yourself, these cupcakes will definitely impress. So go ahead, make them, and prepare to be wowed!