Name: Coconut Pineapple Cheesecake Minis Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 2 h 35 min
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 2 tablespoons granulated sugar; 4 tablespoons unsalted butter, melted; 16 ounces cream cheese, softened; 1/3 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon coconut extract (optional); 1/4 cup crushed pineapple, well-drained; 1/4 cup canned coconut milk; 1/4 cup shredded sweetened coconut; Whipped cream; Toasted coconut flakes

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If you’re hunting for a little burst of sunshine on a plate, look no further than these Coconut Pineapple Cheesecake Minis. Each bite is a tropical vacation for your taste buds, with creamy coconut-kissed filling, bright tangy pineapple, and a buttery graham cracker crust—all in a perfectly portioned treat. These minis are downright irresistible, making them the star of any dessert table, picnic, or casual weeknight craving.

Coconut Pineapple Cheesecake Minis Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Coconut Pineapple Cheesecake Minis is how easily they come together with a handful of pantry staples, transformed by just a few tropical touches. Every ingredient joins the party for a reason—crunch, creaminess, or a pop of flavor—each essential to making these minis unforgettable.

Graham cracker crumbs: These form the sweet, sturdy base, bringing a bit of crunch and nostalgia to every mini cheesecake.
Granulated sugar: Sprinkled into both the crust and filling for just-right sweetness without overwhelming the natural fruit flavors.
Unsalted butter, melted: Holds the crust together while adding rich, buttery notes.
Cream cheese, softened: The heart of the cheesecake, delivering that classic creamy and tangy richness.
Eggs: Help set the filling and give it a silky, decadent texture.
Vanilla extract: Rounds out the flavors and brings in subtle warmth.
Coconut extract (optional): For an even deeper coconut flavor, take this tropical touch for a spin.
Crushed pineapple, well-drained: Adds a sweet and tangy brightness—be sure to drain it well to avoid a watery filling.
Canned coconut milk: Makes the filling extra smooth and infuses every bite with coconut goodness.
Shredded sweetened coconut: Scattered throughout the filling for both chewy texture and coconut flavor.
Whipped cream and toasted coconut flakes for garnish (optional): These take your Coconut Pineapple Cheesecake Minis from cute to showstopper with visual flair and extra flavor.

How to Make Coconut Pineapple Cheesecake Minis

Step 1: Prepare the Crust

Start by preheating your oven to 325°F and lining a 12-cup muffin pan with paper liners. In a small bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until the texture resembles wet sand. This mixture forms the crunchy, buttery base that will hold your minis together. Spoon about 1 tablespoon of the crust mixture into each liner, then press down firmly with the back of a spoon or your fingers. Bake for 5 minutes, just to help set the crust, and then let them cool slightly so they’re ready to support that luscious filling.

Step 2: Make the Creamy Filling

While the crusts are cooling, it’s time to whip up the irresistibly creamy filling. In a large mixing bowl, beat together the softened cream cheese and the remaining 1/3 cup granulated sugar until the mixture is silky smooth and completely free of lumps. Take your time here; smooth cream cheese equals velvety cheesecakes! Add the eggs, one at a time, beating just until each is incorporated. Over-mixing risks incorporating too much air, so keep it gentle. Then, stir in the vanilla, coconut extract (if using), very well-drained crushed pineapple, coconut milk, and shredded coconut. This is where the magic happens—the aromas alone will transport you straight to a tropical island.

Step 3: Assemble and Bake

Spoon the creamy filling evenly over each prepared crust, filling each cup almost to the top. Give the muffin pan a gentle tap on the counter to level the filling and release any stray air bubbles. Slide the pan into the oven and bake for 18 to 20 minutes, just until the centers are set but still a tiny bit wobbly. Don’t overbake! The secret to truly luscious Coconut Pineapple Cheesecake Minis is a barely-set, magically creamy texture that finishes setting as it cools.

Step 4: Cool and Chill

Once your minis are done baking, let them cool in the pan for about 30 minutes—this allows the cheesecakes to gently finish cooking from residual heat. Then, transfer the pan to the fridge (or move the cooled minis to a plate) and let them chill for at least 2 hours. This waiting game might be the hardest part, but the reward is a cheesecake that’s luxuriously creamy, holds its shape, and is supremely snackable.

Step 5: Garnish and Serve

When you’re ready to serve, pull out your Coconut Pineapple Cheesecake Minis and top with clouds of whipped cream and a scattering of toasted coconut flakes. Each mini looks like a tiny, edible island paradise—utterly irresistible and ready to impress.

How to Serve Coconut Pineapple Cheesecake Minis

Garnishes

The right garnish can make your Coconut Pineapple Cheesecake Minis look as dazzling as they taste. Pile on billowy whipped cream, shower on a handful of golden toasted coconut flakes, or even add a wedge of fresh pineapple or a cherry for a total holiday vibe. These finishing touches not only add color and texture but also cue your guests that something special is waiting in every bite.

Side Dishes

While these cheesecake minis can certainly steal the show solo, they pair beautifully with a little something extra on the side. Try serving them with a bowl of fresh tropical fruit—think mango slices, kiwi, or papaya—to play up the vacation-in-a-bite theme. For parties, a platter of crisp shortbread cookies or dainty fruit salads makes for a lovely contrast alongside each rich, creamy mini.

Creative Ways to Present

Serve your Coconut Pineapple Cheesecake Minis in colorful cupcake liners for fuss-free parties, or plate them up on a gorgeous cake stand for a more elegant dessert table. For fun, tropical flair, nestle the minis in slices of hollowed-out pineapple or coconut shells, or add tiny cocktail umbrellas for a playful nod to beachy cocktails. They’re delightful tucked into lunchboxes or as the headliner on a pretty dessert tray for showers, brunches, or summer BBQs.

Make Ahead and Storage

Storing Leftovers

Got extras? Lucky you! Simply cover your Coconut Pineapple Cheesecake Minis in an airtight container and store them in the refrigerator. They’ll stay fresh, creamy, and flavorful for up to 3 days, making them perfect for prepping ahead for parties or personal cravings alike.

Freezing

These minis are surprisingly freezer-friendly! After chilling completely, place the cheesecakes (ungarnished) in a single layer on a baking tray and freeze until firm. Then transfer them to a freezer-safe container, with parchment between layers. They’ll keep well for up to a month. Just thaw overnight in the fridge before adding those luscious finishing touches.

Reheating

You don’t actually need to reheat Coconut Pineapple Cheesecake Minis—they’re best enjoyed straight from the fridge, cold and creamy. If you’ve frozen them, just let them thaw fully in the refrigerator. If you prefer your cheesecake closer to room temperature, let them sit out for 20 to 30 minutes before serving so the flavors shine even brighter.

FAQs

Can I make Coconut Pineapple Cheesecake Minis without coconut extract?

Absolutely! The coconut flavor comes through nicely from the shredded coconut and coconut milk alone, so coconut extract is just an optional boost. If you love a more pronounced coconut punch, add it—but these minis are delicious either way.

How do I keep the filling from becoming watery?

The most important tip is to drain the crushed pineapple as thoroughly as possible. Excess liquid can cause your filling to be too loose. Press the pineapple in a fine mesh sieve or even squeeze gently in some paper towels before adding it in for the best creamy result.

Can I use fresh pineapple instead of canned?

Yes, you can substitute finely crushed fresh pineapple as long as you drain it very well. Keep in mind, canned pineapple has been cooked and is a bit sweeter and softer than fresh, so you may notice a slightly firmer texture and brighter tang if using fresh fruit.

Can I make Coconut Pineapple Cheesecake Minis gluten free?

Of course! Simply swap the traditional graham cracker crumbs for gluten free graham-style or shortbread crumbs. Everything else in the recipe is naturally gluten free, so they’re easy to adapt for everyone to enjoy.

Do these cheesecake minis need a water bath?

No water bath is needed for these minis, which keeps things wonderfully simple. Thanks to the small size and the richness of the filling, they bake up creamy and crack-free without the fuss or the need for extra steps.

Final Thoughts

Whether you need a show-stopping finale for a party or just a bite of tropical sweetness on an ordinary day, these Coconut Pineapple Cheesecake Minis are always a crowd-pleaser. Their creamy texture, sun-kissed flavors, and playful presentation make every occasion feel like a celebration. Go ahead and whip up a batch—you deserve a mini getaway!

Coconut Pineapple Cheesecake Minis Recipe

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4.8 from 27 reviews

Author: admin
Total Time: 2 hours 35 minutes
Yield: 12 mini cheesecakes 1x
Diet: Non-Vegetarian

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Description

Indulge in these delightful Coconut Pineapple Cheesecake Minis for a taste of the tropics in every bite. Creamy cheesecake with hints of coconut and pineapple, topped with whipped cream and toasted coconut flakes, these mini desserts are perfect for any occasion.

Ingredients

Scale

Graham Cracker Crust:

1 cup graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted

Cheesecake Filling:

16 ounces cream cheese, softened
1/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon coconut extract (optional)
1/4 cup crushed pineapple, well-drained
1/4 cup canned coconut milk
1/4 cup shredded sweetened coconut

Garnish:

Whipped cream
Toasted coconut flakes

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Instructions

Preheat Oven: Preheat oven to 325°F and line a muffin pan with 12 paper liners.
Prepare Crust: Mix graham cracker crumbs, 2 tablespoons sugar, and melted butter. Press mixture into each liner and bake for 5 minutes.
Make Filling: Beat cream cheese and sugar until smooth. Add eggs, vanilla, coconut extract, pineapple, coconut milk, and shredded coconut. Spoon filling over crusts.
Bake: Bake for 18-20 minutes until set. Cool, then chill for at least 2 hours.
Serve: Garnish with whipped cream and toasted coconut.