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Coconut Cottage Cheese Cupcakes

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Coconut Cottage Cheese Cupcakes is just like a classic coconut cream pie. The secret is the cottage cheese. This is such a creamy cheesecake like cupcake with a coconut accent. Your family will be asking you for more. This cupcake is perfect for summer entertaining.

This recipe makes 12 cupcakes.

Coconut Cottage Cheese Cupcakes Recipe



2/3 cup graham cracker crumbs

2 tablespoons melted butter

1 tablespoon sugar


Pre-heat your oven to 375F.

Place paper liners into regular size muffin pan.

In a small mixing bowl combine the graham cracker crumbs, butter, and sugar. Mix until fully combined.

Place the crumb mixture into the bottom of each of the baking cups. Press the crumb evenly to line the bottom of the baking cups to form the crust.

Place the muffin pan into the oven and bake for 5 minutes.

Remove the muffin pan from the oven; allow them to cool completely on a wire cooling rack.



1/3 cup sugar

1 large room temperature egg

1/2 teaspoon vanilla extract

1/2 cup unsweetened shredded coconut plus a little extra for garnish

1 1/2 cups cottage cheese

1 tablespoon all-purpose flour

1 tablespoon fresh lemon juice

1/2 cup Greek yogurt


On a cookie sheet place the shredded coconut. Place the coconut into the per-heated oven until toasted.

Remove the toasted coconut from the oven and allow it to cool completely. Set the toasted coconut aside until needed.

In a large size mixing bowl beat the cottage cheese on low speed until it is creamy smooth.

Continue beat the cottage cheese and slowly add the sugar. Once all of the sugar has been incorporated add the egg, flour, vanilla, lemon juice, and 1/2 cup toasted coconut. Beat until very well blended.

Spoon the filling evenly over the prepared crusts in the muffin pan.

Place the muffin pan into the pre-heated oven.

Bake for about 15 minutes.

Remove the Coconut Cottage Cheese Cupcakes from the oven.

Allow to cool completely in the muffin pan.

Remove the cupcakes from the muffin pan and place into the refrigerator for at least 1 hour.

Just before serving garnish with the Greek yogurt and the remainder of the toasted coconut.

You may also use cream cheese, Mascarpone cheese, or Ricotta cheese in place of the cottage cheese.

You may make the filling up to 5 days in advance and store in the refrigerator. Allow to come to room temperature before baking.


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