Pineapple Coconut Cheesecake Minis
Delightful bite-sized cheesecakes infused with pineapple and coconut, perfect for summer gatherings and celebrations.
Ingredients
For the crust
- 1 cup crushed graham crackers These buttery crumbs form a crunchy, aromatic crust.
- 1/4 cup melted butter Binds the crust together, adding delightful taste.
For the filling
- 8 oz cream cheese, softened The creamy base of the filling.
- 1/4 cup granulated sugar Sweetens the filling.
- 1/2 cup coconut milk Infuses the cheesecake with tropical creaminess.
- 1/2 cup sour cream Adds tanginess to the cheesecake.
- 2 pcs eggs Act as a binding agent.
- 1 tsp vanilla extract Adds warmth and depth to the flavor.
- 1/2 cup finely chopped pineapple Provides bursts of juiciness.
For topping
- 1/2 cup diced pineapple For vibrant topping.
- 1/4 cup toasted coconut flakes Provides crunch and additional coconut flavor.
- 1/4 cup condensed milk Drizzled on top for creaminess.
Instructions
Preparation
- Preheat your oven to 325°F (165°C).
- Combine the crushed graham crackers and melted butter in a medium bowl.
- Press this mixture firmly into the bottoms of a muffin tin lined with cupcake liners.
Filling
- Beat the cream cheese and sugar together in a mixing bowl until smooth.
- Add the coconut milk, sour cream, and vanilla extract, mixing well.
- Incorporate the eggs one at a time, mixing well before adding the next.
- Gently fold in the finely chopped pineapple.
Baking
- Pour the filling over the crusts in the muffin tin, filling each liner about three-quarters full.
- Bake for 22-25 minutes until set with a slight jiggle in the center.
- Let the mini cheesecakes cool to room temperature.
- Refrigerate them for at least four hours, preferably overnight.
Topping
- Before serving, sprinkle diced pineapple and toasted coconut flakes over each mini cheesecake.
- Drizzle with condensed milk.
Notes
For best results, ensure cream cheese is at room temperature. Can prepare crust and filling in advance.