Description
These Coconut Pineapple Cheesecake Minis are a delightful tropical twist on the classic cheesecake. Featuring a nutty pecan crust with a creamy pineapple-infused filling, topped with sweetened flaked coconut, these bite-sized treats are perfect for parties or a refreshing dessert any time of year.
Ingredients
Scale
Crust
- 1 cup pecans
- 1 cup all-purpose flour
- 3/4 cup white sugar
- 1/2 cup melted butter
Filling
- 16 ounces softened cream cheese
- 4 tablespoons white sugar
- 4 tablespoons milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 16 ounces crushed pineapple, drained
- 1.5 cups sweetened flaked coconut
Instructions
- Preheat the oven. Set your oven to 350° F (175° C) to ensure it reaches the perfect temperature by the time your cheesecake minis are ready to bake.
- Prepare the crust. In a food processor, pulse together pecans, all-purpose flour, and 3/4 cup white sugar until finely ground. Add the melted butter and pulse until the mixture holds together when pressed. Divide this mixture evenly into mini muffin cups and press firmly to form the crust base.
- Make the filling. In a large bowl, beat the softened cream cheese with 4 tablespoons sugar until smooth and creamy. Add milk, eggs, and vanilla extract, mixing well to combine all ingredients. Gently fold in the drained crushed pineapple and sweetened flaked coconut until evenly distributed.
- Assemble the minis. Spoon the cream cheese and pineapple mixture over the prepared crusts in the mini muffin pan, filling nearly to the top but leaving a small gap for expansion.
- Bake and cool. Place the muffin pan in the preheated oven and bake for about 35 minutes, or until the filling is set and lightly golden on top. Remove from the oven and allow the cheesecake minis to cool completely before removing from the pan and serving.
Notes
- Make sure the pineapple is well-drained to prevent excess moisture that can make the filling too soft.
- Allow the cream cheese to soften at room temperature for easier mixing and a smoother filling texture.
- You can substitute pecans with walnuts if preferred.
- These minis can be refrigerated for up to 3 days and are great served chilled.
- For an extra garnish, sprinkle additional toasted coconut flakes on top before serving.
