Individual Chocolate Coconut Cheesecakes |
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Prep Time: 0 Minutes Cook Time: 22 Minutes |
Ready In: 22 Minutes Servings: 12 |
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When entertaining I like to have several small serving desserts. This is a favorite because it can also be made ahead of time and then refrigerated. Ingredients:
1cup chocolate cookie crumbs |
1/4cup butter or margarine, melted |
2packages (8 ounces each) cream cheese, softened |
1/3cup sugar |
2eggs |
1teaspoon vanilla |
1/4teaspoon coconut extract (optional) |
1/2cup flaked coconut |
1/2cup semisweet chocolate chips |
1teaspoon shortening |
Directions:
1. Preheat oven to 325°F. Line twelve 2-1/2-inch muffin pan cups with foil or paper baking cups.
2. 2.Combine cookie crumbs and butter in small bowl. Press onto bottoms of baking cups.
3. 3.Combine cream cheese and sugar in large bowl. Beat 2 minutes at medium speed of electric mixer until well blended. Add eggs, vanilla and coconut extract, if desired. Beat just until blended. Stir in coconut.
4. 4.Carefully spoon about 1/4 cup cream cheese mixture into each baking cup. Bake 18 to 22 minutes or until nearly set. Cool 30 minutes in pan on wire rack. Remove from pan. Peel away foil baking cups.
5. 5.Melt chocolate chips and shortening in small saucepan over low heat, stirring frequently, until chocolate is melted. Drizzle over cheesecakes. Let stand 20 minutes. Refrigerate until ready to serve.
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