Description
Transport yourself to a tropical paradise with these Mini Pineapple Coconut Cheesecakes! Each creamy bite is a delicious blend of pineapple and coconut flavors, perfect for summer gatherings or cozy nights in. Easy to make and visually stunning, these cheesecakes will impress your guests and leave them craving more.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 cup pineapple chunks, well-drained
- 1/2 cup coconut cream
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/4 cup sour cream
Instructions
- Preheat the oven to 325°F (160°C). Line a muffin tin with paper liners or grease it.
- Combine graham cracker crumbs and melted butter in a bowl. Press mixture into the bottom of each muffin cup.
- In another bowl, beat cream cheese and sugar until smooth. Mix in sour cream, vanilla extract, and coconut cream until creamy.
- Gently fold in pineapple chunks.
- Spoon the filling onto each crust. Bake for 20-25 minutes until slightly jiggly in the center.
- Cool at room temperature before refrigerating for at least two hours. Garnish with whipped cream and toasted coconut before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cheesecake (60g)
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg