Wednesday, July 30, 2014

Gluten-Free Mini Cheesecakes with Toasted Coconut Crust


Cheesecake.

Amiright?

No, but really. I think one of the first things I learned to bake all by myself without adult supervision were my mom's mini cheesecakes. I think I still have the original magazine cutout, wrinkled with age and spotted with bits of cheesecake past, for our family's favorite recipe.

Usually I topped them with cherry pie filling with a single Nilla wafer playing the role of the crust. They were perfectly balanced: sweet Nilla wafers, tangy cheesecake, a refreshing fruit topping... These little cheesecakes taste like childhood, and my first attempts at creating things in the kitchen.

These mini cheesecakes are an homage to the cheesecakes of days past, but where the Nilla wafers were, now there is toasted coconut. It'd be the perfect base for a tropical twist (coconut creme in the cheesecake? topped with pineapple?) or simply as a sub for those of us who are unsure about gluten.

Why the cheesecake post? A bunch of us food bloggers just decided today was Cheesecake Day and decided to share our favorite recipes with you all. Be sure to check out the blogger pages below for more amazing cheesecakes!





Mini Cheesecakes with a Gluten-Free Crust

  • 1 1/2 cup shredded coconut
  • 1/4 cup coconut flour
  • 1/2 stick butter
  • 2 packages cream cheese, softened
  • 3/4 cup sugar + 1 tbs sugar
  • 2 eggs
  • 1 teaspoon vanilla extract


-Preheat oven to 350 degrees F. Line a cupcake tray with liners (there will be about 12).

-Over low heat, melt butter. Once melted, toss in coconut and coconut flour and the tablespoon of sugar. It should be sticky, but not liquidy.

-Press a heaping tablespoon of the coconut mixture into each liner. Place in oven to toast while you make the cheesecake (~10 minutes).

-In a stand mixer, cream together the cream cheese and sugar. Add egg and vanilla extract.

-Pour into prepared liners, and bake for 20 minutes or until set. Top with fruit topping of choice, or eat plain!









13 comments:

  1. So much cheesecake, so much love! I used to despise cheesecake when I was a kid, but now I want to make every single one of these recipes!

    Sues

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  2. these are way too cute! and i'm sure they taste delicious. :) can't go wrong with coconut!

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  3. Coconut is one of my favorite flavors and love that you used it to make the crust! Your mini cheesecake are so cute!
    Thanks for joining us Ashley!

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  4. Coconut makes these stand out! Awesome recipe!!

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  5. I used to make those Nilla wafer cheesecakes topped with canned pie filling, too! These minis are a bit more sophisticated...and that coconut crust would not be safe around me!! YUM!

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  6. This post really brought me back, Ashley, to the days where I'd consume Nilla wafers like they were going out of style, and the canned pie filling cheesecakes I used to eat. I love how you updated that classic version, especially since I adore coconut. These mini cheesecakes are adorable!

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  7. Perfection! Love the coconut crust- so toasty and tropical!

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  8. I love just a little bite and the coconut crust has be swooning!!

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  9. It is really interesting, I hope everybody lick this Post.

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  10. There is nothing better than walking into a kitchen and smelling toasted coconut. Except maybe eating whatever is being made WITH the toasted coconut. Yummm

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  11. toasted coconut is my favorite thing ever in the entire world! so it's safe to say that i NEED these! PINNED!

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  12. Individual cheesecakes are so cute - and perfect for portion control.

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