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Adding whipped cream and pineapple topping to mini cheesecakes

Pineapple Coconut Cheesecake Minis

A delightful tropical treat, these bite-sized cheesecake minis are bursting with pineapple and coconut flavors.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 2 hours 45 minutes
Servings: 12 minis
Course: Dessert
Cuisine: Tropical
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Crust Ingredients
  • 1 cup Graham cracker crumbs Provides the base for the cheesecake.
  • 1/4 cup Unsweetened shredded coconut Adds a tropical flavor to the crust.
  • 1/4 cup Granulated sugar Sweetens the crust.
  • 1/2 cup Unsalted butter Melted, binds the crust ingredients together.
Cheesecake Filling Ingredients
  • 16 oz Cream cheese Softened, forms the base of the cheesecake filling.
  • 1/2 cup Granulated sugar Sweetens the cheesecake filling.
  • 1 teaspoon Vanilla extract Adds flavor to the filling.
  • 1/2 cup Sour cream Adds creaminess and tang to the filling.
  • 1/2 cup Crushed pineapple Drained, adds moisture and flavor.
  • 1/4 cup Unsweetened shredded coconut Adds texture and flavor to the filling.
  • 2 large Eggs Bind the filling together.
Topping Ingredients
  • 1/2 cup Whipped cream For topping the cheesecake minis.
  • 1/4 cup Crushed pineapple Drained, for topping.
  • Toasted coconut flakes For garnish.

Equipment

  • mixing bowl
  • Muffin tin
  • electric mixer
  • Paper liners
  • Refrigerator

Method
 

  1. In a mixing bowl, combine the graham cracker crumbs, shredded coconut, granulated sugar, and melted butter. Mix until well combined.
  2. Line a muffin tin with paper liners. Evenly distribute the crust mixture into each liner, pressing down firmly to create a compact base.
  3. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  4. Gradually add the granulated sugar and vanilla extract, mixing until well combined.
  5. Add the sour cream and mix until smooth.
  6. Gently fold in the crushed pineapple and shredded coconut.
  7. Beat in the eggs one at a time, mixing just until combined. Do not overmix.
  8. Pour the cheesecake filling over the prepared crusts in the muffin tin, filling each liner about 3/4 full.
  9. Preheat the oven to 325°F (160°C) and bake for 20-25 minutes, or until the centers are set but still slightly jiggly.
  10. Remove from the oven and allow to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to set.
  11. Once the cheesecake minis are chilled, top each with a dollop of whipped cream.
  12. Add a spoonful of crushed pineapple on top and sprinkle with toasted coconut flakes for an extra tropical touch.

Notes

Enjoy your Pineapple Coconut Cheesecake Minis, a perfect bite-sized dessert bursting with tropical flavors!