Description
Indulge in the exotic allure of Pineapple Coconut Cheesecake Minis, a tropical treat that beckons with the promise of paradise in every bite. These petite cheesecakes are a culinary journey to a tropical island, where the creamy texture of cheesecake meets the flavorful burst of pineapple and subtle crunch of coconut.
Ingredients
Scale
- 1 cup crushed graham crackers
- 1/4 cup melted butter
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 cup coconut milk
- 1/2 cup sour cream
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup finely chopped pineapple
- 1/2 cup diced pineapple (for topping)
- 1/4 cup toasted coconut flakes
- 1/4 cup condensed milk
Instructions
- Combine the crushed graham crackers with melted butter in a medium bowl. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of each muffin tin compartment lined with cupcake liners.
- In a large mixing bowl, beat together the softened cream cheese and sugar until it reaches a smooth consistency. Gradually add in the coconut milk, sour cream, and vanilla extract, beating until well combined. Add the eggs one at a time, mixing well. Fold in the finely chopped pineapple.
- Spoon the cheesecake filling evenly over the prepared crusts in the muffin tin. Bake in the preheated oven for 22-25 minutes until set but slightly jiggly in the center. Cool to room temperature, then refrigerate for at least 4 hours.
- Before serving, top each cheesecake with diced pineapple and a sprinkle of toasted coconut flakes. Drizzle condensed milk over the top.
Notes
Ensure cream cheese is very soft to avoid lumps. Chill overnight for best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
Nutrition
- Calories: 160 kcal
- Sodium: 80 mg
- Protein: 3 g