Description
These delightful minis blend the tropical flavors of pineapple and coconut in a creamy cheesecake that’s easy to love and even easier to make. Born from a love of tropical flavors and the desire to create bite-sized treats that can be enjoyed anytime, these cheesecake minis are a fusion of textures and tastes that promise to transport you straight to paradise.
Ingredients
Scale
- For the Crust:
- 1 cup crushed graham crackers
- 1/4 cup melted butter
- For the Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 cup coconut milk
- 1/2 cup sour cream
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup finely chopped pineapple
- For the Topping:
- 1/2 cup diced pineapple
- 1/4 cup toasted coconut flakes
- 1/4 cup condensed milk
Instructions
- Prepare the Crust:
- Mix crushed graham crackers with melted butter. Press into the bottoms of a muffin tin lined with cupcake liners.
- Cheesecake Filling:
- Beat cream cheese and sugar until smooth. Blend in coconut milk, sour cream, and vanilla. Add eggs one at a time, mixing just until incorporated. Stir in chopped pineapple.
- Pour the filling over the crusts in the muffin tin.
- Baking:
- Bake at 325°F (165°C) for 22-25 minutes, or until set.
- Remove from oven and cool to room temperature. Refrigerate for at least 4 hours, or overnight.
- Prepare the Topping:
- Top each mini cheesecake with diced pineapple and a sprinkle of toasted coconut flakes. Drizzle with condensed milk before serving.
Notes
- Ensure all ingredients, especially the cream cheese and eggs, are at room temperature to achieve a smooth, lump-free filling.
