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Pineapple Coconut Cheesecake Minis

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Delightful mini cheesecakes with a tropical twist of pineapple and coconut, perfect for any occasion.

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 granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup shredded coconut
  • 1/4 cup pineapple juice
  • Whipped cream (for garnish)
  • Toasted coconut flakes (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, melted butter, and sugar in a bowl. Press 1 tbsp of mixture into each liner to form the crust.
  3. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla, mixing well.
  4. Fold in crushed pineapple, shredded coconut, and pineapple juice until combined.
  5. Spoon filling over crusts, filling each liner almost to the top.
  6. Bake for 20-25 minutes or until set. Let cool, then refrigerate for at least 2 hours.
  7. Garnish with whipped cream and toasted coconut flakes before serving.

Notes

You can customize the seasonings to taste.

Find it online: https://www.rapidrecipes.blog/pineapple-coconut-cheesecake-minis/