Pineapple Coconut Cheesecake Minis
Ingredients:
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
Directions:
Mix the crushed graham crackers with melted butter until combined and press the mixture firmly into the bottoms of a lined muffin tin to form the crusts.
In a mixing bowl, beat the softened cream cheese with sugar until smooth. Blend in the coconut milk, sour cream, and vanilla extract. Add the eggs one at a time, mixing gently after each until just combined. Fold in the finely chopped pineapple.
Spoon the cheesecake filling over the prepared crusts in the muffin tin. Bake at 325°F (165°C) for 22-25 minutes, or until set in the center. Remove from oven and allow to cool to room temperature, then refrigerate for at least 4 hours or overnight for best results.
Before serving, top each mini cheesecake with diced pineapple and a sprinkle of toasted coconut flakes. Drizzle with condensed milk for a luscious finish.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes + chill time
Kcal: 240 kcal per mini | Servings: 12 minis
#pineapplecheesecake #coconutdessert