Mini Ube Cheesecake Recipe

Crush the graham cracker by putting it inside a resealable plastic, crush it with a rolling pin. You can also use food processor if you have any.
In a small bowl, mix crushed graham and melted butter. Line a muffin tins with liners, put ½ tbsp of crushed graham mixture and pack it at the bottom of each liner. Refrigerate with making the cheesecake.
Make the ube halaya by heating a pan over medium heat. Melt the butter, add the coconut milk and condensed milk. Stir until well combined.
Add the grated fresh ube and stir continuously until it is very thick and smooth. Be careful not to burn the ube. Remove from the pan, set aside and let the mixture cool.
In a bowl, combine the cream cheese and sugar. Add the whipped cream and mix until creamy.
Once the ube mixture is cool enough, combine it with the cream cheese mixture. Stir until all the ingredients are well incorporated.
Put about 1-1 ½ tbsp of the mixture to the prepared muffin liners with crust. Freeze for at least 2 hours.
To prepare the toppings, heat a pan over low heat and toast the shredded coconut until golden brown.
In another bowl, whip the cream while gradually adding the confectionery sugar until stiff peaks form.
Remove the cheesecake from the freezer and pipe the icing and top with toasted coconut.