Description

Delight your taste buds with these mini Coconut Pineapple Cheesecakes—a tropical twist on a creamy classic! A buttery pecan crust is topped with rich cream cheese, sweet pineapple, and finished with flaked coconut for the perfect bite-sized dessert. Ideal for parties and gatherings, these cheesecakes are easy to make and refreshingly delicious.

Ingredients

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For Crust

1 cup all-purpose flour
1 cup pecans
3/4 cup granulated white sugar
1/2 cup butter, melted

For Cheesecake Filling

16 ounces cream cheese
4 tablespoons granulated white sugar
4 tablespoons milk
2 large eggs
2 teaspoons vanilla extract
16 ounces crushed pineapple, drained
1.5 cups flaked coconut, sweetened

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Instructions

Preheat the Oven – Set your oven to 350°F (175°C) to ensure it’s ready for baking.
Prepare the Crust – In a food processor, combine pecans, all-purpose flour, granulated white sugar, and melted butter. Blend until the mixture forms fine crumbs.
Portion the Crust – Spoon about 2-3 tablespoons of the crust mixture into each cup of an ungreased mini cheesecake pan (or mini muffin pans). Press gently to form an even base.
Bake the Crust – Bake the crusts in the preheated oven for 15 minutes, then remove and allow to cool slightly while you prepare the filling.
Make the Cheesecake Filling – In a large mixing bowl, beat together softened cream cheese, granulated white sugar, milk, and eggs until the batter is thick and smooth. Fold in vanilla extract and the well-drained crushed pineapple.
Assemble the Cheesecakes – Divide the cream cheese mixture among the cups, filling each almost to the top. Sprinkle flaked coconut evenly over each mini cheesecake.
Bake the Cheesecakes – Return to the oven and bake for 15-20 minutes, or until the centers are set and slightly golden. Remove and let cool completely.
Cool and Serve – Once cooled, gently pop the mini cheesecakes out of the pan. Refrigerate any leftovers for later enjoyment. If making more batches, store extra crust and filling in the fridge until the pans are available.

Notes

Make sure to let the cheesecakes cool completely before removing them from the pan to prevent breaking.
If using a mini muffin pan, consider lining with cupcake liners for easier removal.
Drain the pineapple thoroughly to avoid excess moisture in the filling, which can affect texture.
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
You can toast the coconut flakes before sprinkling for a richer flavor.

Nutrition

Serving Size: 1 mini cheesecake
Calories: 175
Sugar: 10g
Sodium: 95mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 2g
Cholesterol: 29mg