Coconut Vanilla Mini Cheesecakes

Coconut Vanilla Cheesecakes –

I accidentally discovered the secret to luxuriously silky cheesecake during a rushed trip to the grocery store. Now I’m sharing it with you. These are the creamiest cheesecakes you will ever make. The texture is almost custard-like. The coconut macaroon crusts add a welcome chewy bite and a shiny ganache glaze provides a nice contrast to the vanilla.

Secret Cheesecake Ingredient, Coconut Vanilla Oikos Greek Yogurt

Yes, that’s a picture of yogurt. The best yogurt I have ever tasted! The yogurt company isn’t sponsoring me or this post, I just really like this stuff.

I thought I tossed fat-free Greek Yogurt into my cart but I grabbed the traditional version. I didn’t think there would be much difference between this and my usual yogurt but when the spoon hit my mouth, the luxurious texture captured me. Plus the toasted coconut and vanilla flavors wrap around each other perfectly.

You’ve heard of “light bulb moments.” This was more like a “Fourth of July fireworks extravaganza moment.” I knew I had to bake with it.

Preparing Coconut Cheesecake Crust

Another grocery situation led to this crust recipe. I originally planned to make a coconut cookie crust but the grocery store was out of coconut cookies. I never knew they were in such high demand! So I improvised and went with a pure coconut crust.

Coconut Crusts for Mini Coconut Cheesecakes

You just mix sweetened coconut with an egg white then bake for about ten minutes. You end up with sweet and chewy crusts that taste like coconut macaroons. I could eat these all by themselves or dipped in chocolate. Isn’t just about everything better dipped in chocolate?

Pouring sugar on cream cheese for cheesecake

For the filling mix sugar, cream cheese, and flavorings until smooth.

An egg in cheesecake batter

Beat in the eggs one at a time. This recipe has two eggs and one egg yolk. The extra yolk adds to the creamy texture.  

Coconut Cheesecake Batter

Now for the secret ingredient! If you can’t find Coconut Vanilla Greek Yogurt you can use one container of vanilla and one container of coconut. Can’t find coconut either? You can use vanilla, then just add an extra half teaspoon of coconut extract to the recipe. I recommend traditional style Greek Yogurt rather than the non-fat version.

Scooping Cheesecake Batter

Pour batter onto each crust. An ice cream scoop will help you fill the cups cleanly and make sure they all have the same amount of batter so they bake evenly. Bake these for 15-18 minutes. They won’t look done. The edges will be set but the center will be slightly wobbly. I know it seems scary to take them out when they don’t look ready but they continue to cook after you remove them from the oven.

Pouring Chocolate Ganache onto Cheesecakes

You can see  I used paper wrappers here. I’ve made these since, and found I prefer foil wrappers. They help the filling hold up better.

Let the cakes cool while you make chocolate ganache. It’s equal parts heavy cream and semi-sweet chocolate. I add a teaspoon of corn syrup for extra shine. If you don’t have any, it’s no problem.

Mini Coconut Cheesecake with Chocolate Topping

Add a sprinkle of coconut on top for decoration. For an extra special touch, you could top your cheesecakes with homemade vanilla whipped cream.

Mini Coconut Greek Yogurt Cheesecakes

I’m happy these luxurious little bites of cheesecake bliss came from my grocery store mishaps! Did you ever have a mishap turn into something great? You can tell me about it in the comments.   

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Coconut Vanilla Cheesecakes

Serves 15
Miniature cheesecakes with a secret creamy ingredient. They have chewy coconut crusts and chocolate ganache glaze.

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For the crusts
  1. 1 and 1/2 cups sweetened coconut
  2. 1 egg white
For the filling
  1. 2 (8 ounce) packages cream cheese at room temperature
  2. 2 whole eggs
  3. 1 egg yolk
  4. 2/3 cup sugar
  5. 1 teaspoon vanilla extract
  6. 1 teaspoon coconut extract
  7. 2 (5.3 ounce) containers Traditional Toasted Coconut Vanilla Greek Yogurt
For the glaze
  1. 1/2 cup (four ounces) heavy cream
  2. 1/2 cup (four ounces) semi-sweet chocolate chips
  3. 1 teaspoon corn syrup (optional)
For the whipped cream
  1. 1 cup heavy cream
  2. 3 tablespoons powdered sugar
  3. 1/2 teaspoon vanilla

For the crusts
  1. Preheat oven to 350 degrees.
  2. Place cupcake wrappers inside standard size muffin or cupcake tins.
  3. Combine sweetened coconut and egg white. Scoop one tablespoon of mixture into lined muffin tins.
  4. Bake 8-10 minutes until edges are lightly browned.
For the filling
  1. Beat cream cheese, sugar, vanilla extract, and coconut extract until smooth and fluffy. Add eggs and egg yolk one at a time. Beat until combined and scrape the sides of the bowl after each addition. Add yogurt. Mix until smooth.
  2. Scoop filling over each baked crust. Fill almost to the top.
  3. Bake at 350 degrees for 15-18 minutes until edges are set but centers remain slightly wobbly.
  4. Remove pans from oven. Let cakes cool 20 minutes. Remove from pans.
For the glaze
  1. Heat heavy cream over medium heat until it just boils. Pour hot cream over chocolate. Add corn syrup.
  2. Let mixture sit for five minutes. Stir until smooth. Let cool for one hour.
  3. Pour ganache over cooled cheesecakes. Let cool completely.
  4. Top with whipped cream.
For the whipped cream
  1. Beat cream, sugar, and vanilla until the mixture holds firm peaks.
  1. Make sure to line your baking pans with cupcake liners.
  2. Cheesecakes should be stored in the refrigerator. They should be unwrapped just before serving.
  3. If you can’t find the toasted coconut vanilla flavor, you can use one container of vanilla and one container of coconut.
  4. If you can only find vanilla, use two containers of vanilla then add an additional 1/2 teaspoon of coconut extract to the recipe.
Frosting and a Smile


10 comments on Coconut Vanilla Cheesecakes

  1. Medeja
    January 19, 2014 at 6:53 pm (9 years ago)

    They look just wonderful! Perfect little treats. Would be really nice for Valentine’s day:)

    • Laurie (Frosting and a Smile)
      January 20, 2014 at 10:13 am (9 years ago)

      Thank you. They would be nice for Valentine’s Day. You can make it a date and bake them with your sweetheart.

  2. Tiffany
    March 6, 2014 at 4:21 pm (8 years ago)

    Does the uncooked egg pose any health risks?

    • Laurie @ FrostingAndASmile
      March 6, 2014 at 4:45 pm (8 years ago)

      Hello Tiffany!
      The eggs in this recipe are fully cooked when you bake the cheesecakes so you are safe.

      • Tiffany
        March 6, 2014 at 5:17 pm (8 years ago)

        Thanks! I’m just seeing the baking step. Sorry. Your desserts look very appetizing. I’m going to try the strawberry cheesecake tonight.

  3. Amanda
    March 24, 2014 at 10:13 pm (8 years ago)

    I made these and they were a hit! They were better the next day, if that’s possible!

    • Laurie @ FrostingAndASmile
      March 25, 2014 at 8:03 am (8 years ago)

      Happy to hear it, Amanda! I also like them on the second day.

  4. Carol
    August 26, 2014 at 11:31 am (8 years ago)

    The flavor is amazing however mine caved in in the center. How can I avoid this? Also what size eggs should be used? I had extra large so I left out a little of the second whole egg. Could this have been the problem?

    • Laurie @ FrostingAndASmile
      September 4, 2014 at 10:02 pm (8 years ago)

      Hello Carol,
      I’m glad you liked the flavor. It’s hard to say for sure what caused yours to collapse since every baker/kitchen work a little differently. I do know that cheesecakes sometimes collapse when they are overbeaten. Mix in your eggs one at a time on low speed and stop the mixer as soon as they are combined. You should use large eggs. Depending on how much you left out, that could have also caused the problem. Eggs give cheesecakes their structure. Let me know how it works out if you try with large eggs and slow, easy mixing!