Print

Coconut Pineapple Cheesecake Minis: Irresistibly Light Delight

Coconut Pineapple Cheesecake (Minis)
Print Recipe

These Coconut Pineapple Cheesecake Minis are the perfect bite-sized dessert to satisfy your sweet tooth while remaining light and airy. A delightful combination of coconut and pineapple, they are sure to impress!

Ingredients

Scale
  • 1 cup crushed pineapple, drained
  • 1 cup cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup shredded coconut
  • 1 cup graham cracker crumbs
  • 1/4 cup melted butter

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, combine the graham cracker crumbs and melted butter, then press into the bottom of mini muffin tins.
  3. In a separate bowl, beat together the cream cheese, sour cream, and powdered sugar until smooth.
  4. Add the vanilla extract and crushed pineapple, mixing until well combined.
  5. Fold in the shredded coconut gently.
  6. Pour the cheesecake mixture over the crust in the muffin tins.
  7. Bake for 15-20 minutes or until set.
  8. Allow to cool, then refrigerate for at least 2 hours before serving.

Notes

  • These can be topped with additional pineapple or toasted coconut for extra flavor.
  • For a vegan option, substitute cream cheese and sour cream with plant-based alternatives.

Nutrition

Keywords: Coconut Pineapple Cheesecake, Minis, Dessert, Light Dessert

Find it online: https://www.kitchenofmuse.com/coconut-pineapple-cheesecake/