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