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Tuesday, November 3, 2015

Rainbow Coconut Mini Cheesecakes

rainbow coconut mini cheesecake

Mini cheesecakes are one thing I`ve been wanting to do for months already, since I found this recipe on pinterest. Just kind of never found the right occasion for these little fellows, until it happened to be the third Birthday of one of my godsons. Because I guess small children love mini sweets, especially if they look like cute rainbows. What do you think, perfect right? Ok, let`s be honest, I was actually just searching for a reason so I could disguise them as rainbow, because I`m obviously the biggest child walking around. 

rainbow coconut mini cheesecake ingredients for crust

You may probably ask now, why coconut and not something more fall-ish? Well my grandson is Brazilian and it`s always one big party with lots of music, children and Brazilian sweets. One of these classic desserts is made out of coconut, they call it Beijinhos de coco. My friend serves this  at almost every party, but just this year she wasn`t able to make them. So I thought why not make a fusion of Beijinhos de coco and cheesecake. And that`s how this mini rainbow coconut mini cheesecakes were created - The End....

Just kidding!


rainbow coconut mini cheesecake making the crust

What you need (for 12 mini cheesecakes):

for the crust:
  • 1/2 cup grated butter sabl├ęs, shortbread or butter biscuits
  • 1/2 cup grated coconut 
  • 2 tablespoons brown sugar
  • 2 tablespoons sweetened condensed milk
  • 30g butter, room temperature
  • vegetable oil
for the cheesecake 
  • 200g cream cheese (Philadelphia)
  • 1 egg
  • 2 tablespoons sour cream
  • 1/4 coconut milk 
  • 1/2 cup brown sugar
  • 1 teaspoon butter vanilla extract
  • 3 tablespoons cornstarch
for the frosting:
  • 50g cream cheese (Philadelphia) 
  • 1/4 cup grated coconut
  • 1/4 cup confectioner`s sugar
  • 2 teaspoons food colouring
  • sour-sweet rainbow noodles

rainbow coconut mini cheesecake with a crusty bottom

preparing rainbow coconut mini cheesecake


Instructions:
  • preheat the oven at 150° degrees, grease a cupcake/muffin tin with vegetable oil, line out paper liners
  • grind butter biscuits in a mortar
  •  add all ingredients for the crust in a bowl and mix well
  • press about 2 tablespoons of the crust mixture at the bottom of your paper liners
  • add all cream cheese in a bowl, mix until homogeneous and smooth
  • add the egg, mix until well combined, then add the rest of the ingredients, mix well again
  • pour cheesecake filling above your crusty coconut bottoms, I used about 2 to 3 tablespoons for each mini cheesecake, then split the rest of the filling amongst all of them 
  • bake for about 20 minutes
  • in the meantime mix all the ingredients for the frosting in a bowl until you get a fluffy but still firm cream cheese frosting
  • let completely cool down the mini cheesecakes, then take off paper liners
  • spread frosting on with a spatula
  • cut rainbow noodles in the middle, stick them into the frosting forming little rainbows
rainbow mini cheesecakes with coconut

rainbow mini cheesecakes with coconut, perfect for a kids birthday

Aren`t these the cutest mini cheesecakes? The kids and invited guests really loved them, which made it even better. I mean, who doesn`t get happy if people do not only think your food looks good, but actually also really like it, right?
 
Read you soon,
xoxo 





 

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