Description
Mini Pineapple Coconut Cheesecakes are a delightful tropical dessert featuring a creamy cheesecake filling with crushed pineapple and coconut, all on a buttery graham cracker crust.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup coconut milk
- 1 cup crushed pineapple, drained
- 1 teaspoon gelatin (optional, for firmness)
- 1/4 cup shredded coconut (for topping)
Instructions
- Preheat the oven to 325°F. Line a muffin tin with paper liners.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until well combined. Press about 1 tablespoon of the mixture into the bottom of each muffin cup to form a crust.
- In a large mixing bowl, beat the softened cream cheese and 1/2 cup sugar until smooth and creamy. Add the vanilla extract and coconut milk, and mix until well combined. If using gelatin, dissolve it in 2 tablespoons of warm water and stir it into the mixture.
- Fold in the crushed pineapple gently until evenly distributed.
- Spoon the cheesecake mixture over the crusts in the muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes or until the edges are set but the centers are slightly jiggly. Remove from the oven and let cool to room temperature.
- Refrigerate for at least 2 hours to set before serving. Top with shredded coconut before serving.
Notes
- For a tropical twist, add a splash of rum extract to the cheesecake mixture.
- You can substitute the crushed pineapple with other fruits like mango or berries for different flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cheesecake
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg