Pineapple Coconut Cheesecake Minis
Delightful dessert that is both creamy and bursting with flavor, perfect for any occasion.
Servings: 12 servings
Equipment
- Mixing Bowl
- Mini Cheesecake Pan or Muffin Tin
Ingredients
Ingredients
- 1 cup Crushed pineapple, drained
- 1 cup Cream cheese, softened
- 1/2 cup Coconut cream
- 1/4 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Crushed graham crackers
- 1/4 cup Melted butter
- 1/2 cup Shredded coconut (for topping)
Instructions
- In a mixing bowl, combine the crushed graham crackers with melted butter. Stir until all the crumbs are evenly coated. Press the mixture firmly into the bottom of mini cupcake liners or a mini cheesecake pan to form your crust.
- In another bowl, beat together the softened cream cheese, coconut cream, powdered sugar, and vanilla extract until smooth and creamy.
- Gently fold in the drained crushed pineapple until well incorporated.
- Spoon the cheesecake filling over the prepared graham cracker crusts, smoothing the tops with a spatula for an even finish.
- Place the filled mini cups in the fridge for at least 2 hours to set properly.
- Before serving, sprinkle shredded coconut on top for a delightful texture and an extra pop of flavor.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months.