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Pineapple Coconut Cheesecake Minis

Individual tropical cheesecakes with a coconut crust, creamy pineapple filling, and toasted coconut topping.

Ingredients

Scale

For the Crust:

  • 1 cup graham cracker crumbs
  • 1/2 cup sweetened shredded coconut
  • 1/4 cup melted butter
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup crushed pineapple, drained
  • 1/4 cup coconut milk
  • 1 tsp vanilla extract
  • 1/4 cup toasted coconut for garnish

Instructions

1. Prepare the Crust:

  1. Preheat oven to 325°F. Line a muffin tin with 12 liners.
  2. Mix graham cracker crumbs, shredded coconut, and melted butter. Press into liners to form crusts.
  3. Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in pineapple, coconut milk, and vanilla.
  4. Divide filling among crusts. Bake 20-25 minutes until set. Cool completely, then refrigerate 2 hours.
  5. Garnish with toasted coconut before serving.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett