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Coconut Milk Mini Cheesecakes

Creamy, dairy-free mini cheesecakes made with coconut milk and a crunchy almond crust.

Ingredients

Scale

For the Crust:

  • 1 cup almond flour
  • 2 tbsp coconut oil, melted
  • 1 tbsp maple syrup
  • 16 oz dairy-free cream cheese
  • 1/2 cup full-fat coconut milk
  • 1/2 cup coconut sugar
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F. Line a muffin tin with 12 liners.
  2. Mix almond flour, melted coconut oil, and maple syrup. Press into liners to form crusts.
  3. Blend cream cheese, coconut milk, sugar, cornstarch, vanilla, and salt until smooth.
  4. Pour filling over crusts. Bake for 20-25 minutes until set. Chill for 4 hours before serving.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett