Description
These Coconut Pineapple Cheesecake Minis are a delightful tropical treat, combining a crunchy pecan crust with a creamy, fruity cheesecake filling topped with sweet flaked coconut. Perfectly portioned as bite-sized desserts, they’re ideal for parties, gatherings, or anytime you crave a refreshing, indulgent dessert.
Ingredients
Scale
Crust
- 1 cup all-purpose flour
- 1 cup pecans
- 3/4 cup granulated white sugar
- 1/2 cup butter, melted
Cheesecake Filling
- 16 ounces cream cheese, softened
- 4 tablespoons granulated white sugar
- 4 tablespoons milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 16 ounces crushed pineapple, drained
Topping
- 1.5 cups sweetened flaked coconut
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to ensure it’s properly heated and ready for baking the cheesecakes.
- Prepare the Crust: In a food processor, combine the pecans, all-purpose flour, granulated white sugar, and melted butter. Pulse or blend the mixture until it forms fine, crumbly bits resembling wet sand.
- Portion the Crust: Spoon about 2 to 3 tablespoons of the crust mixture into each cup of an ungreased mini cheesecake pan or mini muffin tins. Press the crust down gently and evenly to form a solid base for each mini cheesecake.
- Bake the Crust: Place the pans in the preheated oven and bake the crusts for 15 minutes. After baking, remove them and let cool slightly while you prepare the cheesecake filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with granulated white sugar, milk, and eggs until the batter is smooth and thick. Gently fold in the vanilla extract and the well-drained crushed pineapple to incorporate evenly.
- Assemble the Cheesecakes: Divide the cream cheese mixture evenly among the crust-lined pans, filling each almost to the top. Sprinkle the sweetened flaked coconut evenly over each filled mini cheesecake.
- Bake the Cheesecakes: Return the filled pans to the oven and bake for 15 to 20 minutes, or until the centers are set and the edges turn slightly golden. Avoid overbaking to maintain a creamy texture.
- Cool and Serve: Remove the cheesecakes from the oven and allow them to cool completely at room temperature. Then, carefully pop each mini cheesecake out of the pan. Refrigerate any leftovers to enjoy later, and store any extra crust or filling in the fridge if you plan to make additional batches.
Notes
- Ensure the crushed pineapple is well-drained to prevent excess moisture that can make the cheesecake soggy.
- Use softened cream cheese for a smoother filling and easier mixing.
- If you don’t have a mini cheesecake pan, mini muffin tins work perfectly as a substitute.
- For added texture, lightly toast the flaked coconut before sprinkling it on top, if desired.
- These mini cheesecakes keep well in the refrigerator for up to 3 days.
- Allow the cheesecakes to cool completely before refrigeration to prevent condensation and soggy crusts.
