Vanilla Bean Mini Cheesecakes

Jennifer, Bake or Break

Despite what many people think, cheesecake is not a difficult thing to bake. In fact, it’s one of my go-to desserts when I need something simple.

These little treats are given a boost in a few ways. First, there’s one of my favorites, toasted coconut, in the crust. Second, the cheesecakes are bumped up in flavor and appearance with vanilla beans. And, if all that weren’t enough, each one is topped off with a sweet blueberry sauce.

Shortcut alert! You can use canned pie filling to top these off if you can’t find fresh berries.

Vanilla Bean Mini Cheesecakes
By Jennifer
Makes 12 mini cheesecakes


For the crust:

1/2 cup sweetened flake coconut
1 cup all-purpose flour
1/2 cup unsalted butter, cut into small pieces
3 tablespoons granulated sugar
pinch salt

For the filling:

8 ounces cream cheese, softened
1/4 cup granulated sugar
1 large egg
seeds from 1 vanilla bean or 1 tablespoon vanilla bean paste

For the sauce:
1 cup blueberries
1-2 teaspoons lemon juice, to taste
2 tablespoons sugar
1-2 tablespoons water


Preheat oven to 325°F. Spread coconut onto bottom of small baking pan. Bake for 10-12 minutes, stirring every few minutes, until toasted. Set aside to cool slightly.

Increase oven temperature to 350°F. Butter 12 cups of a mini cheesecake pan or line 12 cups of a miniature muffin pan with paper liners.

Mix flour, butter, 3 tablespoons sugar, and salt with a fork, pastry blender, or your hands. Mix in toasted coconut.

Press 1 & 1/2 to 2 tablespoons of mixture into bottom and partially up the sides of prepared pan. Bake for 15 minutes. Set aside to cool slightly.

Beat cream cheese, 1/4 cup sugar, egg, and vanilla until smooth. Pour batter onto crusts, filling each cup. Bake 15-18 minutes, or until cheesecakes are set. Cool in pan on wire rack for about an hour. Refrigerate at least 2 hours before serving.

Place blueberries, lemon juice, 2 tablespoons sugar, and 1 tablespoon water in a saucepan. Bring to a boil over medium-high heat, stirring frequently. Continue to boil for 2-3 minutes. Reduce heat and simmer for another 2-3 minutes, stirring to desired consistency. Add more water if necessary. Remove from heat and cool slightly. Refrigerate until ready to use. Serve cold or warm over cheesecakes.

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10 thoughts on “Vanilla Bean Mini Cheesecakes

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  1. Tim said:

    To FABULOUS for words!!! GENIUS!!!

  2. Ernst Hill said:

    awesomely yummy looking.

  3. Carole said:

    What is all purpose flour? do you mean plain flour, or self raising flour, or something different?

  4. realbutter said:

    Hi Carole, all-purpose flour is the same as plain flour.

  5. Jennifer said:

    please consider a print tab to only print the recipe – I would appreciate a 3×5 or 4×6 recipe card reicpe

  6. lgadillon said:

    What other fruits could be used in this recipe?

  7. Heather said:

    Self rising flour is all purpose flour WITH the baking powder AND salt already added. Ap flour is the go to flour unless it’s supposed to be really delicate then you need cake flour.

    Igadillon: I bet you could use strawberries, raspberries, blackberries or chocolate/caramel on top!

  8. Sweetness said:

    Do you have an alternative for the sweetened flaked coconut? Is fresh ok? I just like to avoid the packaged kind because of the additives. Thanks!

  9. realbutter said:

    Sweetness, you should be able to use fresh grated coconut.