Indulge in a taste of the tropics with these delightful Pineapple Coconut Cheesecake Minis. These bite-sized treats feature a creamy coconut-infused cheesecake filling studded with pineapple, all nestled in a buttery graham cracker crust. Topped with more pineapple, toasted coconut flakes, and a drizzle of condensed milk, these minis are perfect for any occasion. Let’s dive into this luscious and tropical recipe.
Ingredients
For the Crust:
- 1 cup crushed graham crackers
- 1/4 cup melted butter
For the Filling:
- 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
For the Topping:
- 1/2 cup diced pineapple
- 1/4 cup toasted coconut flakes
- 1/4 cup condensed milk
Instructions
- Prepare the Crust
- Preheat your oven to 325°F (163°C).
- In a medium bowl, mix the crushed graham crackers and melted butter until well combined.
- Press the mixture into the bottom of a mini muffin tin or silicone mini cheesecake molds, ensuring it is firmly packed.
- Bake the crusts for 5 minutes, then remove from the oven and set aside to cool.
- Make the Filling
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add the coconut milk, sour cream, eggs, and vanilla extract, and continue to beat until fully incorporated.
- Gently fold in the finely chopped pineapple.
- Fill and Bake
- Spoon the cheesecake filling over the cooled crusts, filling each mold almost to the top.
- Bake in the preheated oven for 18-20 minutes, or until the centers are set and the edges are slightly golden.
- Remove from the oven and allow the cheesecakes to cool in the pan. After cooling, place in the refrigerator for a minimum of 2 hours, or until thoroughly chilled.
- Prepare the Topping
- In a small bowl, combine the diced pineapple and toasted coconut flakes.
- Once the cheesecakes are chilled, top each mini cheesecake with a spoonful of the pineapple and coconut mixture.
- Drizzle a small amount of condensed milk over each mini cheesecake for added sweetness and tropical flavor.
- Serve
- Carefully remove the mini cheesecakes from the muffin tin or molds.
- Arrange them on a serving platter and enjoy these tropical Pineapple Coconut Cheesecake Minis.
Conclusion
Pineapple Coconut Cheesecake Minis are the perfect blend of creamy cheesecake, tropical fruit, and crunchy coconut. These delightful treats are easy to make and packed with flavor, making them ideal for parties, potlucks, or simply enjoying a taste of the tropics at home. Try this recipe and transport yourself to a tropical paradise with every bite!