Recipe Mini Kingston cheesecakes : Easy, Special and Delicious

Recipe Mini Kingston cheesecakes : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Mini Kingston cheesecakes. This Recipe Mini Kingston cheesecakes : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Mini Kingston cheesecakes was necessary 7h 20m, cook 25m and serving 12. Attention: allergies . Without having to wait long, let's just check the Recipe Mini Kingston cheesecakes

You'll love these mini baked Kingston cheesecakes with their creamy coconut cheesecake filling, decorated with choc-dipped Kingston biscuits.

Mini Kingston cheesecakes


14 Ingredients












  • 2 x 200g pkts Arnott’s Kingston biscuits










  • 25g butter, melted










  • 2 x 250g pkts cream cheese, chopped, at room temperature










  • 100g (1/2 cup) caster sugar










  • 1/2 tsp vanilla extract










  • 2 eggs










  • 270g can coconut cream










  • 60g dark chocolate melts, melted, plus 100g, melted, extra










  • 25g (1/2 cup) coconut flakes










  • 300ml ctn thickened cream










  • 125g (1/2 cup) sour cream










  • 2 tbsp icing sugar










  • 1/2 tsp vanilla extract










  • Fresh raspberries, torn, to serve









  • Select all ingredients










5 Method Steps








  • Step 1


    Preheat oven to 160C/140C fan forced. Line the bases and sides of twelve 80ml (1/3 cup) muffin pans with baking paper. Process 9 Kingston biscuits in a food processor until fine crumbs form. Add the melted butter and process until well combined. Divide the biscuit mixture evenly among the prepared pans. Press the mixture firmly over the bases.







  • Step 2


    Use electric beaters to beat the cream cheese, sugar and vanilla in a large bowl for 2-3 minutes or until smooth and combined. Add the eggs, 1 at a time, beating well after each addition. Add the coconut cream and beat until combined.







  • Step 3


    Pour about 80ml (1/3 cup) of the cream cheese mixture over each of the biscuit crumb bases. Spoon the melted chocolate into a small snap-lock bag and snip off 1 corner. Drizzle a little chocolate over each cheesecake and use a skewer to create a swirled effect. Bake for 25 minutes or until just set in the centre. Turn off oven. Leave cheesecakes in the oven, with the door slightly ajar, for 1 hour to cool. Place in the fridge for 3 hours to chill.







  • Step 4


    Meanwhile, take 12 of the remaining biscuits and dip half of each in the extra melted chocolate. Sprinkle coconut flakes over the chocolate. Place on a tray lined with baking paper and set aside until set. Use electric beaters to beat the combined creams, icing sugar and vanilla in a bowl until firm peaks form.







  • Step 5


    Remove the cheesecakes from the paper cases. Top with a dollop of cream mixture, chocolate-covered biscuits and raspberries. Drizzle with the remaining extra melted chocolate, reheating the chocolate if necessary.


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