Description
Delicious mini cheesecakes with a tropical twist, featuring pineapple and coconut flavors.
Ingredients
Scale
- 1 cup crushed graham crackers
- 1/4 cup melted butter
- 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
- 1/2 cup diced pineapple (for topping)
- 1/4 cup toasted coconut flakes (for topping)
- 1/4 cup condensed milk (for topping)
Instructions
- Mix crushed graham crackers with melted butter. Press into the bottoms of a muffin tin lined with cupcake liners.
- 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.
- 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.
- Top each mini cheesecake with diced pineapple and a sprinkle of toasted coconut flakes. Drizzle with condensed milk before serving.
Notes
- For best results, refrigerate overnight to allow flavors to meld.
- Can substitute fresh pineapple with canned if necessary.
- Ensure cream cheese is softened for easier mixing.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Pineapple Coconut Cheesecake Minis, tropical cheesecake mini bites