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:
- Preheat oven to 325°F (165°C). Line a muffin tin with cupcake liners.
- Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press 1 tbsp of mixture into each liner to form the crust.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla, mixing well.
- Fold in crushed pineapple, shredded coconut, and pineapple juice until combined.
- Spoon filling over crusts, filling each liner almost to the top.
- Bake for 20-25 minutes or until set. Let cool, then refrigerate for at least 2 hours.
- Garnish with whipped cream and toasted coconut flakes before serving.
Notes
You can customize the seasonings to taste.