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Author Notes: Scrumptious layers: buttery, whole-grain crust, raspberry jam center, and a sweet, toasted coconut topper.
I’m not a big fan of specialty baking pans, but my mini cheesecake pans are an exception. I use mine for more than just cheesecakes. They’re great for brownies and super chewy chocolate chip cookies. They make the perfect sized corn muffins too. If you don’t have a mini cheesecake pan and I haven’t convinced you to buy one, you can make these with a muffin pan and paper liners. - Bob Vivant
- 2/3 cups whole wheat pastry flour (or all-purpose)
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons granulated sugar
- 5 tablespoons unsalted butter
- 2/3 cups rolled oats
- 1/2 cup raspberry jam
- 2 tablespoons unsalted butter, melted
- 2/3 cups granulated sugar
- 1 large egg
- 2 cups unsweetened coconut flakes
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar for finishing (optional)
- 12 fresh raspberries (optional when in season)
- Preheat the oven to 350°F.
- In a medium bowl, combine the flour, baking powder, salt, and sugar. Using a pastry cutter or two knives, cut in the butter. Bring the dough together with your hands. Divide the dough equally among the 12 cells of a mini cheesecake pan. Using the blunt end of a wooden spoon or similar, tamp the dough until firmly and evenly compacted.
- Bake for 20 minutes or until golden brown. Immediately make a deep indentation in each mini crust. You’re making a bowl for the jam to sit in.
- While the crusts are baking, make the topping. Whisk together the melted butter, sugar, and egg. Stir in the coconut and vanilla.
- Spoon two teaspoons of jam into each crust. Equally divide the coconut topping among the jam covered crusts. Bake for 18-20 minutes until the coconut is deeply toasted and golden.
- Cool completely on a wire rack. Carefully remove the cooled treats from the pan. Sprinkle with powdered sugar. Top with a fresh raspberry.