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
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.
Notes
- Drain pineapple well to avoid a watery batter.
- Can be made ahead and chilled for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 13g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
