Pineapple Coconut Cheesecake Minis


**For the Crust:**
– 1 cup crushed graham crackers
– ¼ cup melted butter

**For the Filling:**
– 8 oz cream cheese, softened
– ¼ cup granulated sugar
– ½ cup coconut milk
– ½ cup sour cream
– 2 eggs
– 1 tsp vanilla extract
– ½ cup finely chopped pineapple

**For the Topping:**
– ½ cup diced pineapple
– ¼ cup toasted coconut flakes
– ¼ cup condensed milk


**Prepare the Crust:**
1. Mix the crushed graham crackers with melted butter until well combined.
2. Press the mixture firmly into the bottoms of a muffin tin lined with cupcake liners, ensuring an even layer.

**Cheesecake Filling:**
1. In a mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
2. Blend in the coconut milk, sour cream, and vanilla extract until fully incorporated.
3. Add the eggs one at a time, mixing just until each egg is fully incorporated into the mixture.
4. Stir in the finely chopped pineapple until evenly distributed throughout the batter.

1. Pour the cheesecake filling over the prepared crusts in the muffin tin, filling each liner almost to the top.
2. Bake the mini cheesecakes at 325°F (165°C) for 22-25 minutes, or until the edges are set but the centers are still slightly jiggly.
3. Remove the mini cheesecakes from the oven and allow them to cool to room temperature.
4. Once cooled, refrigerate the cheesecakes for at least 4 hours, or preferably overnight, to allow them to set properly.

**Prepare the Topping:**
1. Before serving, top each mini cheesecake with diced pineapple and a sprinkle of toasted coconut flakes for added texture and flavor.
2. Drizzle each cheesecake with condensed milk for a sweet finishing touch.

– Arrange the Pineapple Coconut Cheesecake Minis on a serving platter and garnish with additional pineapple slices or mint leaves for a visually appealing presentation.

These delightful mini cheesecakes are sure to impress with their sweet, tangy, and tropical flavors! Enjoy!

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