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Pineapple Coconut Cheesecake Minis

Delightful mini cheesecakes with tropical pineapple and coconut flavors, perfect for individual servings.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup melted butter
  • 2 (8 oz) packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup crushed pineapple, drained
  • 1/4 cup shredded coconut
  • 1 tsp vanilla extract

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 and melted butter. Press 1 tablespoon into each liner to form the crust.
  3. Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each.
  4. Stir in pineapple, coconut, and vanilla extract until combined.
  5. Spoon filling over crusts, filling each liner about 3/4 full.
  6. Bake for 20-25 minutes until set. Cool completely before refrigerating for at least 2 hours.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett