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
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Ingredients
- Crust
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2/3 cup
whole wheat pastry flour (or all-purpose)
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1/4 teaspoon
baking powder
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1/4 teaspoon
salt
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3 tablespoons
granulated sugar
-
5 tablespoons
unsalted butter
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2/3 cup
rolled oats
- Topping
-
1/2 cup
raspberry jam
-
2 tablespoons
unsalted butter, melted
-
2/3 cup
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)
Directions
-
Preheat the oven to 350°F.
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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.
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While the crusts are baking, make the topping. Whisk together the melted butter, sugar, and egg. Stir in the coconut and vanilla.
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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.
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Cool completely on a wire rack. Carefully remove the cooled treats from the pan. Sprinkle with powdered sugar. Top with a fresh raspberry.
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