Mini Pineapple Coconut Heaven Cheesecake – Irresistible Tropical Delight!

Looking for a dessert that screams vacation vibes? These Mini Pineapple Coconut Heaven Cheesecakes are the perfect answer. Combining creamy cheesecake, sweet pineapple, and toasted coconut, these mini desserts are easy to make, bursting with tropical flavors, and guaranteed to impress your guests!

Ingredients

For the Crust:

• 1 1/4 cups (150g) graham cracker crumbs
• 1/4 cup (50g) granulated sugar
• 1/4 cup (60g) melted butter

For the Cheesecake Filling:

• 2 (8 oz) packages cream cheese, softened
• 1/2 cup (100g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup (120g) crushed pineapple, drained

For the Topping:

• 1 cup (240ml) heavy cream, chilled
• 2 tbsp powdered sugar
• 1/2 tsp coconut extract (optional)
• 1/4 cup (30g) toasted shredded coconut

Equipment

• Muffin tin (12-count)
• Cupcake liners
• Mixing bowls
• Electric mixer or stand mixer
• Spatula

Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.
2. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
3. Press about 1–2 tablespoons of the mixture into the bottom of each cupcake liner, creating a firm, even crust.
4. Bake for 5 minutes, then remove from the oven and let cool.

Step 2: Make the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
2. Add the eggs, one at a time, mixing well after each addition.
3. Stir in the vanilla extract and crushed pineapple. Mix until fully incorporated.
4. Divide the cheesecake filling evenly among the prepared crusts.

Step 3: Bake the Cheesecakes

1. Bake in the preheated oven for 18–20 minutes, or until the centers are set.
2. Remove from the oven and let cool to room temperature. Then, refrigerate for at least 2 hours, or until fully chilled.

Step 4: Prepare the Whipped Topping

1. In a chilled bowl, whip the heavy cream, powdered sugar, and coconut extract (if using) until stiff peaks form.

Step 5: Assemble and Garnish

1. Pipe or spoon the whipped cream onto the chilled cheesecakes.
2. Sprinkle toasted shredded coconut over the top for a beautiful garnish.

Tips

• For a more intense pineapple flavor, add a tablespoon of pineapple juice to the cheesecake batter.
• Toast the shredded coconut in a dry skillet over medium heat until golden brown for extra flavor.
• These mini cheesecakes can be made a day ahead—just add the topping before serving!

Mini Pineapple Coconut Heaven Cheesecakes are the ultimate tropical indulgence. With their rich, creamy filling, vibrant pineapple, and crunchy coconut topping, they’re a crowd-pleasing treat perfect for any occasion. Whether you’re hosting a party or simply treating yourself, these bite-sized delights are sure to transport you to dessert paradise!

Mini Pineapple Coconut Heaven Cheesecake - Irresistible Tropical Delight!

Transport your taste buds to a tropical paradise with these Mini Pineapple Coconut Heaven Cheesecakes! Perfectly creamy, fruity, and topped with coconut, these bite-sized delights are a dessert dream come true.

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Equipment

• Muffin tin (12-count)
• Cupcake liners
• Mixing bowls
• Electric mixer or stand mixer
• Spatula

Ingredients

  

• For the Crust:
• 1 1/4 cups 150g graham cracker crumbs
• 1/4 cup 50g granulated sugar
• 1/4 cup 60g melted butter
• For the Cheesecake Filling:
• 2 8 oz packages cream cheese, softened
• 1/2 cup 100g granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup 120g crushed pineapple, drained
• For the Topping:
• 1 cup 240ml heavy cream, chilled
• 2 tbsp powdered sugar
• 1/2 tsp coconut extract optional
• 1/4 cup 30g toasted shredded coconut

Instructions

 

• Step 1: Prepare the Crust
• Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.
• In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
• Press about 1–2 tablespoons of the mixture into the bottom of each cupcake liner, creating a firm, even crust.
• Bake for 5 minutes, then remove from the oven and let cool.
• Step 2: Make the Cheesecake Filling
• In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
• Add the eggs, one at a time, mixing well after each addition.
• Stir in the vanilla extract and crushed pineapple. Mix until fully incorporated.
• Divide the cheesecake filling evenly among the prepared crusts.
• Step 3: Bake the Cheesecakes
• Bake in the preheated oven for 18–20 minutes, or until the centers are set.
• Remove from the oven and let cool to room temperature. Then, refrigerate for at least 2 hours, or until fully chilled.
• Step 4: Prepare the Whipped Topping
• In a chilled bowl, whip the heavy cream, powdered sugar, and coconut extract (if using) until stiff peaks form.
• Step 5: Assemble and Garnish
• Pipe or spoon the whipped cream onto the chilled cheesecakes.
• Sprinkle toasted shredded coconut over the top for a beautiful garnish.