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Pineapple Coconut Cheesecake Minis

These mini cheesecakes blend creamy comfort with tropical pineapple and coconut, perfect for potlucks and family desserts.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 4 hours 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Southern, Tropical
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 cup crushed graham crackers
  • 1/4 cup melted butter
For the Filling
  • 8 oz cream cheese, softened Use room-temperature cream cheese for a silky filling.
  • 1/4 cup granulated sugar
  • 1/2 cup coconut milk Full-fat coconut milk gives the creamiest results.
  • 1/2 cup sour cream
  • 2 large eggs Don't overmix once the eggs are added.
  • 1 tsp vanilla extract
  • 1/2 cup finely chopped pineapple If using canned, drain and pat dry.
For the Topping
  • 1/2 cup diced pineapple
  • 1/4 cup toasted coconut flakes Toast carefully in a dry skillet.
  • 1/4 cup condensed milk

Method
 

Preparation of Crust
  1. Mix crushed graham crackers with melted butter.
  2. Press into the bottoms of a muffin tin lined with cupcake liners.
Cheesecake Filling
  1. Beat cream cheese and sugar until smooth.
  2. Blend in coconut milk, sour cream, and vanilla.
  3. Add eggs one at a time, mixing just until incorporated.
  4. Stir in chopped pineapple.
  5. Pour the filling over the crusts in the muffin tin.
Baking
  1. Bake at 325°F (165°C) for 22-25 minutes, or until set.
  2. Remove from oven and cool to room temperature.
  3. Refrigerate for at least 4 hours, or overnight.
Prepare the Topping
  1. Top each mini cheesecake with diced pineapple and a sprinkle of toasted coconut flakes.
  2. Drizzle with condensed milk before serving.

Notes

Serve chilled on a dessert plate with a fork and a glass of iced tea. Store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 1 month, thaw in the fridge overnight before adding fresh toppings.