Description
Indulge in these delightful Coconut Pineapple Cheesecake Minis for a taste of the tropics in every bite. Creamy cheesecake with a hint of coconut and pineapple, topped with more tropical goodness.
Ingredients
Scale
For the Crust:
- 1 cup graham cracker crumbs
- 1/4 cup shredded sweetened coconut
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup canned crushed pineapple, drained
- 1/4 cup coconut cream or full-fat coconut milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional)
For Topping:
- Additional crushed pineapple
- Toasted shredded coconut
Instructions
- Preheat oven and prepare crust: Preheat oven to 325°F (163°C). Line a 12-cup muffin pan with paper liners. Mix crust ingredients and press into each liner. Bake for 5 minutes, then cool.
- Prepare filling: Beat cream cheese, add sugar, mix well. Beat in eggs, then add pineapple, coconut cream, vanilla, and coconut extract. Divide among crusts.
- Bake: Bake for 18–22 minutes until set. Cool and refrigerate for 2 hours.
- Top and serve: Before serving, top with crushed pineapple and toasted coconut.
Notes
- To toast coconut, heat in a dry skillet until golden. Use fresh pineapple finely chopped and drained. Garnish with pineapple or cherry for extra flair.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 260
- Sugar: 18g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
