Description
A tropical twist on classic cheesecake, these mini cheesecakes feature a buttery graham cracker crust, creamy coconut filling, and a sweet pineapple topping. Perfect for parties or a refreshing dessert.
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup sweetened shredded coconut, plus extra for garnish
- 1/4 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/4 cup coconut milk
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup crushed pineapple, drained
Instructions
- Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
- In a bowl, combine graham cracker crumbs, shredded coconut, and melted butter. Press about 1 tablespoon of mixture into the bottom of each liner. Bake for 5 minutes, then set aside.
- In a large bowl, beat cream cheese and sugar until smooth. Add coconut milk, egg, and vanilla extract; beat until well combined.
- Spoon the filling over the crusts, filling each about 3/4 full. Bake for 20-25 minutes, until set. Cool completely, then refrigerate for at least 2 hours.
- Before serving, top each cheesecake with crushed pineapple and sprinkle with additional shredded coconut.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American