Dulce de Leche and Coconut Mini Cheesecakes

Dulce de Leche and Coconut Mini Cheesecakes is a dessert that serves 12. One serving contains 70 calories, 1g of protein, and 4g of fat. For 11 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. 378 people found this recipe to be yummy and satisfying. Head to the store and pick up unsalted butter, graham cracker crumbs, granulated sugar, and a few other things to make it today. It is brought to you by My Colombian Recipes. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns an improvable spoonacular score of 2%. Dulce de leche mini cheesecakes, Mini Churros with Dulce de Leche Hot Chocolate, and Dulce de Leche Milkshake (Malteada de Arequipe o Dulce de Leche) are very similar to this recipe.

Servings: 12

 

Ingredients:

5 tablespoons of sweet shredded coconut, plus more for garnish

1 cup cinnamon graham cracker crumbs

2 tablespoons granulated sugar

3 tablespoons unsalted butter, melted

Equipment:

muffin tray

bowl

oven

hand mixer

wire rack

frying pan

spatula

plastic wrap

Cooking instruction summary:

Preheat an oven to 325°F. Line a 12-cup muffin pan with liners. In a medium bowl, combine the graham cracker crumbs, butter, shredded coconut and the 2 tablespoons of granulated sugar and stir until blended. Divide the mixture among the prepared pan. Using the bottom of a small glass or a spoon, press the mixture evenly into the bottom of the liners. Bake the crusts for about 8 minutes. Transfer the pan to a wire rack and let cool.Make the cheesecake mixture: Using an electric mixer, add the cream cheese and dulce de leche and beat on low speed until smooth, scraping down the sides of the bowl often.Add the sugar and continue mixing until combined. Add the eggs one at a time, then the coconut milk and coconut extract, using a spatula to scrape down the bowl between additions, and beat until just combined.Pour the filling into the crusts, dividing it evenly among each liner. Bake until the filling is set, 15 to 18 minutes. Transfer the pan to the wire rack and let cool to room temperature. Cover the pan with plastic wrap and refrigerate for at least 3 hours or up to 2 days before serving. Top with shredded coconut before serving.

 

Step by step:


1. Preheat an oven to 325°F. Line a 12-cup muffin pan with liners. In a medium bowl, combine the graham cracker crumbs, butter, shredded coconut and the 2 tablespoons of granulated sugar and stir until blended. Divide the mixture among the prepared pan. Using the bottom of a small glass or a spoon, press the mixture evenly into the bottom of the liners.

2. Bake the crusts for about 8 minutes.

3. Transfer the pan to a wire rack and let cool.Make the cheesecake mixture: Using an electric mixer, add the cream cheese and dulce de leche and beat on low speed until smooth, scraping down the sides of the bowl often.

4. Add the sugar and continue mixing until combined.

5. Add the eggs one at a time, then the coconut milk and coconut extract, using a spatula to scrape down the bowl between additions, and beat until just combined.

6. Pour the filling into the crusts, dividing it evenly among each liner.

7. Bake until the filling is set, 15 to 18 minutes.

8. Transfer the pan to the wire rack and let cool to room temperature. Cover the pan with plastic wrap and refrigerate for at least 3 hours or up to 2 days before serving. Top with shredded coconut before serving.


Nutrition Information:

Quickview
69k Calories
0.59g Protein
4g Total Fat
7g Carbs
0% Health Score
Limit These
Calories
69k
3%

Fat
4g
7%

  Saturated Fat
2g
16%

Carbohydrates
7g
3%

  Sugar
3g
4%

Cholesterol
7mg
3%

Sodium
46mg
2%

Get Enough Of These
Protein
0.59g
1%

Iron
0.34mg
2%

Vitamin A
87IU
2%

Phosphorus
17mg
2%

Fiber
0.43g
2%

Manganese
0.03mg
2%

Vitamin B3
0.28mg
1%

Magnesium
4mg
1%

Vitamin B1
0.02mg
1%

Vitamin B2
0.02mg
1%

Zinc
0.16mg
1%

covered percent of daily need
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Food Trivia

Octopuses are eaten alive in Korea.

Food Joke

Copyright 1999 W. Bruce Cameron Every Wednesday morning for the past nine years, my wife has interrupted the usual flow of chaos by shrieking, "oh my gosh, it's trash day!" The children, all three of whom are in various stages of school preparation, react to this statement as if she has just spoken Romanian, stopping and staring at her in numb incomprehension. "Hurry!" my wife urges them. Being obedient children, they immediately proceed to hurry. However, with no specific instructions beyond that, they don't seem to be hurrying to do anything in particular--certainly, trash collection is in no way involved. They bump into each other in the hallway a lot, shouting at each other to "get out of the way!" "Gather up all the garbage!" my wife and I command. The kids respond by forming a committee to debate the fairness of this directive. After a brief discussion, they reach the consensus that everyone should be held responsible for his or her "own" junk. As corollary to this absurd principle, they initiate an anthropologic study into the contents of each receptacle. For example, since the parents cook, most of the trash under the sink is "theirs." My oldest daughter haughtily declares that she "never" throws anything away. My son, checking through the downstairs trash can to gather evidence that he's not accountable for that one, begins to feel remorse over some of the things he's discarded, and starts pulling items out. "We're running late!" my wife warns. This could be our Official Family Motto. I recently purchased a shredder for my confidential documents, only to discover I don't have any confidential documents. However, a fifteen-year-old girl's entire life is cause for secrecy, and I can hear her using the device now, grinding up correspondence from her friends in school. "We don't have time for that!" I tell her. A few minutes later, my son joins her and begins shredding what sounds like a potato. The school bus chugs by, and I pick up the phone to call the attendance line. "For absences, press 1," the recording tells me. "For late arrivals, press 2. If you're the Camerons calling because it's trash day, press 3." "We're pigs," my oldest daughter announces. I regard her warily. "We throw away too much stuff." "It would be better just to dump it all on the floor in your bedroom like you do," I agree. Despite my expectations, a single garbage can has now found its way to the curb. My son places it in the center of the driveway, so that no one will be able to drive to work. A gusty wind blows an empty milk jug out of the container and into the woods. My boy responds with the reflexes of a glacier, watching the carton bounce away. I open the door. "Hey!" I tell him. "Go get that!" He stares at me blankly. "The milk jug!" I yell. "Oh, okay, Dad!" he responds cheerfully. Having seen his bus pass by has put him in a euphoric mood. He picks up a second plastic milk container and, to my amazement, tosses it into the wind, jubilantly clapping his hands as it flies into the trees. "Why did you do that?" I shriek. "Well it seemed like a waste of time to go after just one!" he responds logically. He'll make someone a fine husband someday. All week long my children have been denying that the kitchen trash needs to be emptied, jumping up and down on the contents to compress them. As a result, when I drag the plastic container from under the sink, it weighs as much as a collapsed star. I wrestle it to the end of the driveway and the neighborhood dogs trot up to see what the Camerons will have on the breakfast buffet this morning. My daughter is right; we do throw too much stuff away. By the time we're finished, we've dragged so much junk out to the end of my driveway it resembles the inside of my garage. The shredder falls silent and the kids go to school, and what passes for peace at the Cameron house settles over the morning. Until next Wednesday.

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