Mini Frozen Coconut Cheesecakes
Today’s post has been a long time coming. And I don’t even mean my recent hiatus from posting here on the blog. This is a recipe that I created for Shavuot last spring, but we all know how crazy things got. Yikes.
Anyway, I’m ready and here for these adorable little cheesecakes. I mean, who wouldn’t want one or two of these? Especially with the little sprinkles on top. Sprinkles make everything cuter, am I right?
One of my favorite parts about frozen cheesecakes is that they’re not only super easy to make, but they basically taste like ice cream. This recipe in particular is based off of a frozen peppermint cheesecake that my mom made when I was growing up. I made a few ingredient swaps and halved the recipe so it would fit into a semi-reasonable amount of mini graham cracker crusts. There will be some leftover cream of coconut (make sure it’s a sweet one like Coco Lopez). Enough for at least 2 piña colada’s, if I’m not mistaken. L’Chaim!
Wishing you all an early Chag Shavuot. Stay tuned for a most delicious drink recipe that will pair quite nicely with your new favorite cheesecake: the Flower Sour cocktail.
Mini Frozen Coconut Cheesecakes
Ingredients
- 8 Ounces Heavy Whipping Cream
- 7 Ounces Cream of Coconut
- 4 Ounces Cream Cheese
- 1/2 Cup Unsweetened Shredded Coconut
- 12 Mini Graham Cracker Crusts
- Sprinkles Optional
Instructions
- Whip the heavy whipping cream with a mixer on high until stiff peaks form. Set aside.
- Cream together the cream of coconut, cream cheese, and shredded coconut.
- Gently mix the whipped cream and coconut cream cheese mixture.
- Spoon the cheesecake filling into the mini graham cracker crusts and top with sprinkles.
- Freeze for a minimum of 4 hours, and serve the cheesecakes straight from the freezer.
Shabbat Hikes in a Jar
