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Pineapple Coconut Cheesecake Minis

Delightful mini cheesecakes with tropical pineapple and coconut flavors, perfect for a sweet treat.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup melted butter
  • 2 tbsp sugar
  • 16 oz cream cheese, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup shredded coconut
  • 1/4 cup pineapple juice

Instructions

1. Prepare the Crust:

  1. Preheat oven to 325°F (165°C). Line a muffin tin with paper liners.
  2. Mix graham cracker crumbs, melted butter, and 2 tbsp sugar. Press into the bottom of each liner.
  3. Beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, then vanilla.
  4. Fold in crushed pineapple, shredded coconut, and pineapple juice.
  5. Spoon filling over crusts. Bake for 20-25 minutes until set. Cool completely before serving.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett