Description
Creamy, tropical mini cheesecakes with a graham cracker crust, sweetened with condensed coconut milk and topped with pineapple.
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons melted coconut oil
- 8 ounces cream cheese, softened
- 1/2 cup sweetened condensed coconut milk
- 1/2 cup canned crushed pineapple, drained
- 1 teaspoon vanilla extract
- 1/4 cup shredded coconut, toasted
- Pinch of salt
Instructions
- Preheat oven to 325°F (165°C). Line a muffin tin with paper liners.
- Mix graham cracker crumbs with melted coconut oil until combined. Press about 1 tablespoon into each liner to form the crust.
- In a bowl, beat cream cheese until smooth. Add condensed coconut milk, vanilla, and salt, mixing until creamy. Fold in crushed pineapple.
- Spoon the filling over the crusts, filling each about 3/4 full. Bake for 20-25 minutes until set. Let cool, then chill for at least 2 hours.
- Top each cheesecake with toasted shredded coconut before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American