Ingredients
Method
Preparation
- Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners.
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until it resembles wet sand.
- Press about 1 tablespoon of this mixture into each muffin cup to form the crust.
- Bake the crusts for 5 minutes, then let them cool.
Making the Filling
- In a large bowl, beat the cream cheese until smooth and fluffy.
- Add the sugar and mix until creamy.
- Gradually add the eggs, one at a time, mixing gently.
- Stir in the sour cream, coconut cream, and vanilla extract until fully combined.
- Fold in the shredded coconut.
Assembling and Baking
- Spoon the filling over each crust until nearly full.
- Bake for 18 to 22 minutes, until the edges are set and the centers are slightly jiggly.
- Allow to cool completely in the pan and then chill in the fridge for at least 3 hours.
- Before serving, sprinkle extra shredded coconut on top.
Notes
Store in an airtight container in the refrigerator for up to 1 week. Can be made a day in advance. Freeze tightly wrapped for future enjoyment.
