Coquito Cheesecake with Coconut Cream and Nilla Wafers

A creamy and rich mini cheesecake inspired by traditional Puerto Rican coquito, featuring coconut cream and a crunchy Nilla wafer crust. Perfect for a single serving dessert with tropical flavors.

Steps

1. Crush the Nilla wafers finely and mix with melted butter until well combined. 2. Press the mixture firmly into the bottom of a small ramekin or dessert glass to form the crust. Chill in the fridge while preparing the filling. 3. In a bowl, beat the softened cream cheese until smooth. 4. Add coconut cream, sweetened condensed milk, coquito, vanilla extract, powdered sugar, and a pinch of cinnamon. Mix until well combined and creamy. 5. Pour the filling over the chilled crust and smooth the top. 6. Refrigerate for at least 2 hours or until set. 7. Before serving, optionally top with whipped cream and a sprinkle of cinnamon for garnish.

5-6 Nilla wafers 2 tbsp unsalted butter, melted 4 oz cream cheese, softened 2 tbsp coconut cream 1 tbsp sweetened condensed milk 1 tbsp coquito (Puerto Rican coconut eggnog) or spiced rum 1 tsp vanilla extract 1 tbsp powdered sugar Pinch of ground cinnamon Whipped cream and cinnamon for garnish (optional)