Description
Indulge in these delightful Coconut Pineapple Cheesecake Minis for a taste of the tropics in every bite. Creamy cheesecake with sweet pineapple and coconut, topped with whipped cream and toasted coconut – a perfect summer treat!
Ingredients
Scale
Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Cheesecake Filling:
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ cup crushed pineapple, drained
- ¼ cup sweetened shredded coconut
Topping:
- ½ cup whipped cream
- toasted coconut and pineapple tidbits for garnish (optional)
Instructions
- Preheat the oven: Preheat to 325°F (163°C) and prepare a muffin tin with liners.
- Make the Crust: Mix graham cracker crumbs, sugar, and melted butter. Press into each liner and bake for 5 minutes.
- Prepare Filling: Beat cream cheese and sugar, then add egg, vanilla, pineapple, and coconut. Fill crusts with mixture.
- Bake: Bake for 15-18 minutes until set. Cool, then refrigerate for at least 2 hours.
- Finish: Top with whipped cream, toasted coconut, and pineapple before serving.
Notes
- Ensure pineapple is well-drained.
- Can be made ahead and stored in the fridge.
- For gluten-free, use gluten-free graham crackers.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 14g
- Sodium: 130mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
