Pineapple Coconut Cheesecake Minis: Tropical Treat
These Pineapple Coconut Cheesecake Minis are tropical delights combining creaminess and fruity flavors in bite-sized treats.
Equipment
- muffin tin
- mixing bowl
- electric mixer
Ingredients
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 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup finely chopped pineapple
For the Topping
- ½ cup diced pineapple
- ¼ cup toasted coconut flakes
- ¼ cup condensed milk
Instructions
Preparation
- Mix crushed graham crackers with melted butter. Press into the bottoms of a muffin tin lined with cupcake liners.
- Beat cream cheese and sugar until smooth. Blend in coconut milk, sour cream, and vanilla. Add eggs one at a time, mixing just until incorporated. Stir in chopped pineapple.
- Pour the filling over the crusts in the muffin tin.
- Bake at 325°F (165°C) for 22-25 minutes, or until set.
- Remove from oven and cool to room temperature. Refrigerate for at least 4 hours, or overnight.
- Top each mini cheesecake with diced pineapple and a sprinkle of toasted coconut flakes. Drizzle with condensed milk before serving.
Notes
Ensure all ingredients, especially the cream cheese and eggs, are at room temperature to achieve a smooth, lump-free filling.
Nutrition
Serving: 1miniCalories: 220kcalCarbohydrates: 28gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 95mgFiber: 1gSugar: 12gVitamin A: 250IUVitamin C: 2mgCalcium: 70mgIron: 0.5mg
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