Description
These Coconut Pineapple Cheesecake Minis combine a crunchy pecan and flour crust with a rich, creamy pineapple-filled cheesecake center, all topped with sweetened flaked coconut. Perfectly portioned as individual treats, these bite-sized cheesecakes are baked to a golden finish, making them an irresistible dessert for any occasion.
Ingredients
Scale
Crust
- 1 cup all-purpose flour
- 1 cup pecans
- 3/4 cup granulated white sugar
- 1/2 cup butter, melted
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) to ensure it’s fully heated and ready for baking your cheesecake minis.
- Prepare the Crust: Place pecans, all-purpose flour, granulated sugar, and melted butter into a food processor and blend until the mixture turns into fine crumbs, creating the crust base.
- Portion the Crust: Spoon about 2-3 tablespoons of the crust mixture into each cup of an ungreased mini cheesecake pan or mini muffin pans. Press the mixture gently to form an even and compact base for each mini cheesecake.
- Bake the Crust: Bake the crust bases in the preheated oven for 15 minutes. After baking, remove the pan and let the crusts cool slightly while preparing the filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat softened cream cheese with granulated sugar, milk, and eggs until the batter is smooth and thick. Fold in vanilla extract and the well-drained crushed pineapple carefully to distribute evenly.
- Assemble the Cheesecakes: Divide the cream cheese filling evenly among the crust-lined pans, filling each cup almost to the top. Evenly sprinkle the sweetened flaked coconut over each portion to add texture and flavor.
- Bake the Cheesecakes: Return the assembled cheesecakes to the oven and bake for 15 to 20 minutes, or until the centers are set and the tops are slightly golden brown. Remove from the oven and allow them to cool completely.
- Cool and Serve: Once the mini cheesecakes have cooled, gently remove them from the pan. Refrigerate any leftovers to enjoy later. If preparing more batches, store leftover crust and filling in the refrigerator until ready to use.
Notes
- Use an ungreased pan to get a better crust texture and easy removal.
- Ensure pineapple is well-drained to avoid watery filling.
- Allow cheesecakes to cool completely before removing to keep their shape intact.
- Store leftovers covered in the refrigerator for up to 3 days.
- For an extra crunchy crust, lightly toast the crust mixture before pressing into the pans.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
