Coconut Pineapple Cheesecake (Minis)

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| Published/Modified:

March 4, 2024

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With pecans in the crust, sweet flavor in the creamy pineapple cheesecake layer, and the coconut on top completing the deliciousness… oh MY.

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These Coconut Pineapple Cheesecake minis have pecans in the crust, sweet flavor in the creamy pineapple cheesecake layer, and the coconut on top completing the deliciousness… oh MY.

Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!

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Coconut and pineapple are the perfect combination in these easy, creamy and sweet cheesecakes. Individual servings means they’re great on a dessert tray, along with some pumpkin cheesecakes, lemon cheesecakes and other single serving sized desserts.

I love having make-ahead desserts in the fridge for when we have company, leaving me more time to just hang with guests.

I also like hiding some in the back of the fridge for when we DON’T have company, and snarfing them after the kids are in bed. Not that they couldn’t have these, but I don’t want to share these, and neither will you!

These are SO easy to make. I use a mini cheesecake pan that has 12 individual wells, with removable bases. Made these a snap to pop out and cool!

You can easily just use a mini muffin pan as well.

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Why you’ll love this recipe:

Mini sized cheesecakes are perfect for dessert trays
Flavor. The combination of pineapple and coconut is a tropical paradise!
Easy to make!

What to serve with cheesecake

I like to add some whipped cream, and extra coconut flakes to this one.

For something a little more holiday-y – try my Christmas Cheesecake. It’s a no bake recipe that is kind of a showstopper.

I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.

coconut cheesecakes in a mini cheesecake pan after baking.

Kylee’s Notes

What to do with leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator. They’ll stay fresh for a few days, though we doubt they’ll last that long!

Freezing instructions

Place them in a single layer on a baking sheet to freeze initially, and then transfer them to an airtight container. They can be frozen for up to a month. To use, just thaw in the refrigerator overnight.

Key Recipe Ingredients

Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.

All purpose flour.
Pecans. You could use almonds if you prefer.
Sugar. We use this in the crust and the cheesecake filling.
Butter. I use salted butter.
Cream cheese. Leave it out on the counter to soften.
Milk.
Eggs.
Vanilla extract.
Crushed pineapple. Drain this!
Flaked coconut. I use the sweetened kind.

ingredients to make coconut pineapple cheesecake laid out and labeled.

Recommended Equipment/Tools

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Food processor
Measuring cups and spoons
Mixing bowls
Electric mixer or stand mixer
Mini cheesecake pan
Cooling rack

How to make this recipe

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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.

Preheat oven to 350° F.

For the crust

In a food processor, add the pecans, flour, sugar and melted butter. Blend until crumbs form.

cheesecake crust ingredients in a food processor before and after processing.

Pat about 2-3 tablespoons of crust mixture into ungreased mini cheesecake pan in each individual cup (you could use mini muffin pans)

Bake for 15 minutes, then cool slightly.

unbaked and baked crust in a cheesecake pan.

For the filling

Beat together cream cheese, sugar, milk and eggs until thick. Fold in vanilla, and drained pineapple.

2 images showing making cheesecake batter.

Assemble

Add the cream cheese mixture to each cup (almost to the top).

Sprinkle each cheesecake with flaked coconut.

Bake

Bake 15-20 minutes. Let cool, then pop out.

Refrigerate leftover crust and cheesecake mixture until the pan is free.

Pineapple Cheesecake bites on a white plate.

More delicious cheesecake recipes:

The Best Banana Cream Cheesecake. Banana Cheesecake is a delicious hybrid of Banana Cream Pie and cheesecake. A rich, creamy, pile of cheesecakey banana deliciousness. It’s the perfect finale to any meal!
Toffee Caramel Cheesecake (no water bath). It’s creamy. It’s dreamy. This easy to make, decadent Toffee Caramel Cheesecake has melted bits of toffee in the filling, crunchy toffee bits in the topping and, whipped cream and caramel sauce to finish.
Caramel Pecan Cheesecake (No Bake!). Impress your holiday crowd or your weekend guests with this spectacular no-bake caramel pecan cheesecake! It’s made with a buttery crumbly crust and a creamy smooth cheesecake filling topped with a gooey crunchy topping made from pecans and caramel sauce!
Apple Crisp Cheesecake. Apple crisp cheesecake is a mouthwatering, showstopper of a Fall dessert that is so easy to make! With a buttery graham cracker crust, a creamy brown sugar, and cinnamon cheesecake filling, topped with an apple crisp topping, this no-bake cheesecake definitely deserves a spot on your holiday dessert menu!

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Source: Adapted very slightly from Jo Cooks

Update: This recipe was originally published in August of 2016. It was updated and republished in November of 2023.