Description
Indulge in the tropical paradise of mini pineapple coconut cheesecakes. These no-bake delights feature a buttery graham cracker crust, a creamy cream cheese filling infused with sweet pineapple, and a luscious coconut topping. Perfect for parties or a cozy night in, each bite transports you to sun-soaked beaches.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter (melted)
- 16 oz cream cheese (softened)
- ½ cup granulated sugar
- ¼ cup pineapple juice (fresh or canned)
- 1 cup coconut cream
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 cup whipped topping (store-bought or homemade)
Instructions
- Preheat your oven to 350°F (175°C). In a bowl, mix graham cracker crumbs with melted butter until combined. Press into the bottoms of lined muffin tins.
- In another bowl, beat softened cream cheese until smooth. Gradually add sugar, mixing well, then stir in pineapple juice until uniform.
- Gently fold in chopped pineapple chunks into the cream cheese mixture.
- Spoon the cheesecake filling over the crusts in each muffin tin, filling them three-quarters full.
- Bake for 15-18 minutes until set but slightly jiggly in the center. Allow cooling at room temperature before chilling in the fridge.
- Once cooled, mix coconut cream with whipped topping and dollop on top of each cheesecake. Garnish with extra pineapple if desired.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cheesecake (70g)
- Calories: 240
- Sugar: 12g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: For an adult twist, consider adding a splash of rum to the filling. Store mini cheesecakes in an airtight container in the fridge for up to five days; enjoy them cold.