Description
These Coconut Pineapple Cheesecake Minis are delightful bite-sized treats featuring a crunchy pecan crust, a creamy pineapple-infused cream cheese filling, and a sweet coconut topping. Perfect for parties or a refreshing dessert, these minis combine tropical flavors with a smooth, velvety texture baked to perfection.
Ingredients
Scale
For the Crust
- 1 cup all-purpose flour
- 1 cup pecans
- 3/4 cup granulated white sugar
- 1/2 cup butter, melted
For the Filling
- 16 ounces cream cheese, softened
- 4 tablespoons granulated white sugar
- 4 tablespoons milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 16 ounces crushed pineapple, drained
- 1.5 cups flaked coconut, sweetened
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) so it’s fully heated and ready when you start baking the crust and cheesecakes.
- Prepare the Crust: In a food processor, combine the pecans, all-purpose flour, granulated white sugar, and melted butter. Pulse until the mixture turns into fine crumbs resembling wet sand.
- Portion the Crust: Spoon approximately 2-3 tablespoons of the crust mixture into each cup of an ungreased mini cheesecake pan or mini muffin pans. Press gently with your fingers or a spoon to create an even, compact base in each cup.
- Bake the Crust: Place the crust-filled pans into the preheated oven and bake for 15 minutes. After baking, remove the pans and let the crusts cool slightly while you prepare the filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with the granulated white sugar, milk, and eggs until the batter becomes thick and smooth. Gently fold in the vanilla extract and the well-drained crushed pineapple to combine evenly.
- Assemble the Cheesecakes: Divide the cream cheese mixture evenly among the crusts, filling each cup almost to the top. Then sprinkle flaked coconut evenly over the surface of each mini cheesecake.
- Bake the Cheesecakes: Return the pans to the oven and bake for 15 to 20 minutes, or until the centers are set and the edges are slightly golden. Remove from the oven and allow the cheesecakes to cool completely.
- Cool and Serve: Once cooled, carefully release the mini cheesecakes from the pans. Refrigerate any leftovers to maintain freshness. If preparing additional batches, store extra crust and filling in the fridge until ready to use.
Notes
- Ensure the crushed pineapple is well-drained to avoid extra moisture that could affect the cheesecake texture.
- Using softened cream cheese is key for smooth filling and easy mixing.
- You can substitute pecans with walnuts or almonds if preferred.
- These minis are best served chilled for a creamy texture.
- Store leftovers covered in the refrigerator for up to 4 days.
- For a toastier coconut flavor, sprinkle the coconut on the cheesecakes after baking and briefly broil or toast separately before adding.
