I love all three of these things separately, and I love them even more when they're together!

Abby St Claire
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a skillet over medium heat; cook and stir coconut until fragrant and toasted, about 5 minutes. Remove skillet from heat.

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  • Preheat oven to 275 degrees F (135 degrees C). Line 12 muffin cups with paper liners. Place 1 cookie into the bottom of each muffin cup.

  • Beat cream cheese in a bowl using an electric mixer until smooth and creamy. Gradually beat sugar, coconut extract, vanilla extract, amaretto liqueur, and almond extract into cream cheese until smooth. Pour eggs into cream cheese mixture, a little at a time, and beat, scraping sides after each addition, until smooth. Beat sour cream and salt into cream cheese mixture; pour into the prepared muffin cups, filling almost to the top.

  • Bake in the preheated oven for 11 minutes; rotate pan and continue cooking until cheesecake is set, 11 to 14 minutes more. Cool cheesecake in pan for 15 minutes on a wire rack. Transfer cheesecakes to a plate and refrigerate until chilled, at least 4 hours.

  • Top each cheesecake with whipped cream and toasted coconut.

Nutrition Facts

244 calories; 16.1 g total fat; 60 mg cholesterol; 137 mg sodium. 22.3 g carbohydrates; 3.6 g protein; Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/12/2016
Oh these are DELICIOUS!!!!! Only thing...I couldn't bring myself to add a tablespoon of coconut extract (I use pure coconut extract) so I did reduce that amount to 1/4 teaspoon and that was absolutely perfect. As a lover of both coconut and cheesecake I knew I was gonna love these. Oh also I did have to leave these in the oven a bit longer so just keep an eye on that. These were so simple to make and the flavors are wonderful. I will be making these over and over YUM YUM YUM!!!!!!!!! Thanks for sharing.:) Read More
(1)
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/12/2016
Oh these are DELICIOUS!!!!! Only thing...I couldn't bring myself to add a tablespoon of coconut extract (I use pure coconut extract) so I did reduce that amount to 1/4 teaspoon and that was absolutely perfect. As a lover of both coconut and cheesecake I knew I was gonna love these. Oh also I did have to leave these in the oven a bit longer so just keep an eye on that. These were so simple to make and the flavors are wonderful. I will be making these over and over YUM YUM YUM!!!!!!!!! Thanks for sharing.:) Read More
(1)
Rating: 5 stars
08/12/2016
Oh these are DELICIOUS!!!!! Only thing...I couldn't bring myself to add a tablespoon of coconut extract (I use pure coconut extract) so I did reduce that amount to 1/4 teaspoon and that was absolutely perfect. As a lover of both coconut and cheesecake I knew I was gonna love these. Oh also I did have to leave these in the oven a bit longer so just keep an eye on that. These were so simple to make and the flavors are wonderful. I will be making these over and over YUM YUM YUM!!!!!!!!! Thanks for sharing.:) Read More
(1)
Rating: 5 stars
03/16/2018
Followed the recipe instructions... Great! The only change I made was to the topping. I mixed a caramel ice cream topper with shredded coconut & chopped up Samoa cookies & it was well received. Easy to make! Don't hesitate to try this. Read More
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