Craving something sweet, creamy, and bursting with tropical flavor? These Pineapple Coconut Cheesecake Minis are perfect! Each bite offers a buttery crust, smooth cheesecake filling, and a luscious pineapple-coconut topping. They’re easy to make, stunning to serve, and simply irresistible. Whether for parties, holidays, or just a mini tropical escape, these cheesecake minis will wow everyone.
Why You’ll Love These Pineapple Coconut Cheesecake Minis
- Made with fresh tropical flavors like pineapple and coconut
- Gluten-free and vegetarian-friendly
- Perfectly portioned bite-sized desserts
- Creamy, rich, and buttery texture
- Great for entertaining or simple indulgence
How to Make Pineapple Coconut Cheesecake Minis
PrintPineapple Coconut Cheesecake Minis – Tropical Bites of Heaven
- Total Time: 2 hr 40 min
- Yield: 12 minis 1x
Description
Tropical pineapple coconut cheesecake minis with a buttery crust, creamy filling, and toasted coconut topping. Gluten-free and perfect for any occasion.
Ingredients
½ cup pineapple, finely chopped
2 large eggs
½ cup coconut milk
¼ cup granulated sugar
1 tsp vanilla extract
¼ cup toasted coconut flakes
¼ cup butter, melted
¼ cup condensed milk
½ cup sour cream
Instructions
1. Prepare the crust by mixing melted butter with crushed cookies and press into mini muffin tins.
2. Whisk eggs, sour cream, condensed milk, vanilla, and sugar until smooth.
3. Fold in coconut milk and chopped pineapple.
4. Pour filling over crusts and sprinkle toasted coconut flakes on top.
5. Bake at 325°F (160°C) for 20–25 minutes until almost set.
6. Cool to room temperature, then refrigerate at least 2 hours before serving.
Notes
Use fresh pineapple for the best flavor.
Toast coconut flakes until golden for extra crunch.
Do not overbake to maintain creamy texture.
Use silicone muffin pans or liners for easy removal.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baked
- Cuisine: Tropical
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 15g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Tips for Perfect Cheesecake Minis
- Use fresh pineapple for the best tropical flavor.
- Toast coconut flakes until golden for a crunchy, nutty topping.
- Don’t overbake—cheesecake should be creamy, not dry.
- Use silicone mini muffin pans or liners for easy removal.
Serving Suggestions
Serve these pineapple coconut cheesecake minis as:
- A tropical-themed party dessert
- A refreshing treat on a hot day
- A sweet finish to any dinner
- Accompanied by fresh berries or whipped cream
