Mini Coconut Cheesecakes

These Mini Coconut Cheesecakes combine the creamy texture of cheesecake with the exotic flavor of Raffaello chocolates, topped off with a deliciously tart and flavorful garnish of freeze-dried raspberry powder. The result is a beautiful dessert that's as pleasing to the eye as it is to the palate. Enjoy your baking!

Prep Time 1

Chill Time 8

Total Time 9

Servings Mini Cheesecakes

Calories 519kcal

Author Fay

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.

Notes

To prevent the gelatine from clumping, ensure it's completely dissolved in the hot water before adding it to the cream cheese mixture.

You can experiment with different cookie types for the base to vary the flavor profile of your cheesecakes.

If you don't have Raffaello chocolates, try substituting with other coconut-flavored chocolates or treats for a similar taste.

Nutrition