These mini coconut cheesecakes are creamy, coconut-packed, and surprisingly easy to make. Each one brings that rich cheesecake texture in a bite-sized form that’s perfect for parties, snacking, or freezing ahead.
They’re not just easy coconut cheesecakes—they’re mini showstoppers. Smooth filling, light coconut flavor, and that perfect pop of sweetness make them hard to resist.
What Makes These Mini Coconut Cheesecakes a Must-Try
You get creamy mini coconut cheesecakes, sweet Raffaello chocolates, and a crunchy cookie base in every bite. The texture and coconut flavor work perfectly together.
They're simple to make with easy steps and basic ingredients. I throw them together quickly, and they still look bakery-worthy.
Ingredients for Mini Coconut Cheesecakes
- Golden Oreos or any biscuit/cookie – Crushed and mixed with melted unsalted butter for a firm, crunchy base.
- Gelatine + hot water – Helps the filling set without baking.
- Raffaello chocolates – Adds coconut and almond flavor.
- Milk, cream cheese, powdered sugar, vanilla extract, heavy cream – Makes the filling smooth, sweet, and creamy.
- Heavy cream, powdered sugar, vanilla extract – Whipped for a fluffy finish.
- Pink food color – Optional, for a soft pastel touch.
- Extra Raffaello chocolates – For decoration and more coconut flavor.
- Freeze-dried raspberry powder – Adds color and a tart finish to your mini coconut cheesecakes.
How To Make Mini Coconut Cheesecakes
Crush the biscuits using a food processor or stick blender until fine. I use Golden Oreos, but any cookie works.
Melt the butter and mix it into the crumbs until the texture feels like damp sand.
Line a muffin tin with cupcake liners, or use silicone moulds if you want an easier release later.
Spoon the biscuit base into each liner and press it down firmly. I use the back of a spoon or a small cup to get a smooth, even layer.
Dissolve the gelatine in hot water in a small bowl. Stir until fully dissolved—no lumps should be visible.
Mix the cream cheese and powdered sugar in a large bowl until smooth. Room temperature cream cheese makes this step much easier.
Blend the Raffaello chocolates until fine, then add them to the cream cheese mix. Pour in the vanilla and stir until fully combined.
Slowly mix in the heavy cream, then add the dissolved gelatine. Keep stirring until the filling thickens slightly and looks smooth.
Take the bases out of the fridge and spoon or pipe the cheesecake filling on top. Fill each one right to the rim.
Smooth the tops using a spatula or the back of a spoon for a clean finish.
Freeze the cheesecakes overnight. If you’re using a muffin tin, cover it with cling film after an hour to prevent freezer burn.
Whip the cream with powdered sugar and vanilla until stiff peaks form. Add a touch of pink food coloring and mix until the color is even.
Pipe swirls of the pink whipped cream on top using a star nozzle for a neat finish.
Top each cheesecake with half a Raffaello chocolate. Finish with a light sprinkle of freeze-dried raspberry powder.
Before serving, transfer the cheesecakes to the fridge and let them thaw for about 2 hours.
Pro Tip for Perfect Mini Coconut Cheesecakes
Getting the gelatine right makes all the difference in texture.
Dissolve it fully in hot water—no lumps. Then keep it warm in a water bath so it stays liquid. When you're ready to add it, pour it in slowly while stirring to blend smoothly into the cheesecake mix.
This step keeps your mini coconut cheesecakes firm, smooth, and set just right.
Substitutions and Variations
Cookies – Swap Golden Oreos for graham crackers, digestives, or any cookie you like.
Gluten-free base – Use ground almonds or pecans mixed with melted butter.
Cream cheese – Go lighter with low-fat cream cheese, or choose a dairy-free version made from soy, nuts, or coconut.
Heavy cream – Light whipping cream works if you want a less rich filling. Coconut cream is perfect for a dairy-free option and boosts the coconut flavor.
No Raffaellos? – Mix shredded coconut and chopped almonds into the filling for a similar taste.
Flavor twists – Try white chocolate chips, coconut extract, or almond extract for different flavor notes.
Color options – Use beetroot powder for a natural pink tint or skip coloring altogether.
Raspberry alternatives – Use fresh raspberries or a drizzle of raspberry sauce over your cheesecake bites if you don’t have freeze-dried powder.
More Mini Cheesecakes
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Common Questions
Yes, you can use any type of cookie or biscuit you prefer. Graham crackers, digestive biscuits, or even chocolate cookies can be great alternatives.
Yes, you can use dairy-free cream cheese and coconut cream instead of regular cream cheese and heavy cream. Also, for the topping, whipped coconut cream can be used.
It's best to freeze them overnight to ensure they set properly. However, a minimum of 4-6 hours can also work if you're short on time.
Absolutely! These mini cheesecakes can be made a couple of days in advance. Just keep them in the freezer and move to the refrigerator a couple of hours before serving.
Leftovers can be stored in the refrigerator for up to 5 days. For longer storage, you can keep them in the freezer for up to a month.
Fresh raspberries or a raspberry sauce make great alternatives if you can't find freeze-dried raspberry powder. They add a similar tartness and color contrast.
Yes, you can use low-fat cream cheese and light whipping cream. Keep in mind that this may slightly alter the texture and richness of the cheesecake bites.
Yes, you can press the crust into a pie dish and pour the filling over it to make a regular-sized cheesecake.
Mini Coconut Cheesecakes
INGREDIENTS
Base
- 265 g (1 ⅔ cups) oreo cookies
- 100 g (7 ⅐ tablespoon) unsalted butter
Cheesecake Filling
- 2 teaspoon (2 teaspoon) gelatine powder
- 2 tablespoon (2 tablespoon) water hot
- 6 (6) Raffaello
- ⅓ cup (⅓ cup) milk
- 250 g (8 ⅚ oz) cream cheese
- ¾ cup (¾ cup) powdered sugar
- 2 teaspoon (2 teaspoon) vanilla extract
- 400 ml (1 ⅔ cups) heavy cream
Topping
- 1 cup (1 cup) heavy cream
- 1 tablespoon (1 tablespoon) powdered sugar
- 1 teaspoon (1 teaspoon) vanilla extract
- 2 drops (2 drops) food gel
Garnish
- 6 (6) Raffaello
- 1 tablespoon (1 tablespoon) raspberry freeze-dried powder
INSTRUCTIONS
Base
- Place the Golden Oreo biscuits or your choice of cookies in a food processor or use a stick blender to crush them into fine crumbs.
- In a mixing bowl, combine the cookie crumbs with melted unsalted butter. Stir until the mixture resembles wet sand.
- Line a 12-cup muffin tin with cupcake liners. Alternatively, use 8-cavity silicone moulds for easy removal.
- Distribute the crumb mixture evenly among the liners or moulds. Press down firmly with the back of a spoon or a flat-bottomed glass to create a compact base.
- Place the tray in the refrigerator to chill while you prepare the cheesecake filling. This will help the base to set and hold together better.
Cheesecake Filling
- In a small bowl, sprinkle 2 teaspoons of gelatine over 2 tablespoons of hot water. Stir until the gelatine dissolves completely. Keep this bowl in a larger bowl of hot water to maintain its fluidity.
- In a large mixing bowl, combine 250g of room-temperature cream cheese with ¾ cup of powdered sugar. Use an electric mixer or a whisk to blend until the mixture is smooth and creamy, with no lumps.
- Add 6 Raffaello, and milk, a food processor or a stick blender and process.
- Add the processed Raffaello and vanilla extract to the cream cheese mixture. Mix well until everything is evenly combined.
- Pour the heavy cream into the mixture. Begin mixing at a low speed, gradually increasing to medium-high. As you mix, slowly pour in the dissolved gelatine. Continue to mix until the filling is well combined and starts to thicken.
- Take the muffin tin or silicone moulds from the refrigerator. Spoon or pipe the cheesecake filling on top of the biscuit bases, filling each to the rim.
- Use an angled spatula to smooth and level the tops of the cheesecakes.
- Cover the tray with cling wrap and freeze the cheesecakes overnight. This will allow them to set firmly.
Topping/Garnish
- In a mixing bowl, combine heavy cream with powdered sugar, vanilla extract, and a few drops of pink food colouring.
- Using an electric mixer, whip the cream until it forms stiff peaks. Be careful not to over-whip, as the cream can become grainy and butter-like.
Serving
- Remove the cheesecakes from the freezer. If using silicone moulds, gently push each cheesecake out from the bottom.
- Fit a piping bag with a 2D piping tip and fill it with the whipped cream. Pipe swirls of cream onto each mini cheesecake.
- Cut 6 Raffaello chocolates in half and place one half on top of each cheesecake as a garnish. For an added touch, lightly sprinkle each cheesecake with freeze-dried raspberry powder.
- Place the cheesecakes on a serving platter and refrigerate for at least two hours to thaw. This step is important for achieving the best texture and flavor.
Patricia says
Hola con esta receta de los mini Rafael cuantos salen ?
Fay says
La receta rinde 12. Es posible que rindan más dependiendo del tamaño del molde. Puede ver la cantidad de porciones en la tarjeta de recetas en la parte inferior de la publicación del blog.
johnny and Alejandro says
Thank you for sharing your thoughts, your amazing talent and wonderful way to share your knowledge, we have a small cafe and your ideas have helped us immesely
Fay says
How fabulous! I’m so thrilled! Thank you for taking the time to rate and comment. I appreciate it 🙂 I am so happy my content is helping in your cafe.