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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
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup shredded coconut
  • 1/2 cup whipped cream
  • Maraschino cherries for garnish

Instructions

1. Prepare the Crust:

  1. Preheat oven to 325°F (165°C). Line a muffin tin with cupcake liners.
  2. Mix graham cracker crumbs and melted butter. Press 1 tablespoon of the mixture into each liner to form the crust.
  3. In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla.
  4. Fold in crushed pineapple and shredded coconut.
  5. Spoon the filling over the crusts, filling each liner about 3/4 full.
  6. Bake for 20-25 minutes or until set. Let cool, then refrigerate for at least 2 hours.
  7. Top with whipped cream and a cherry before serving.

Notes

You can customize the seasonings to taste.

  • Author: Trusted Blog