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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.
“Hello, lover… ”
Oh my goodness, those exact words came out of my mouth when I bit into one of these little pineapple cheesecake lovelies. 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 actually made them while the boys napped. I used a mini cheesecake pan that has 12 individual wells, with removable bases. Made these a snap to pop out and cool!
I’m actually considering buying another one so I can make 2 batches at one time (maybe I’ll make these Kahlua Cheesecakes in one, and the Pineapple Cheesecakes in the other?)
You really should make these. Immediately. And then you should invite me over.
What is YOUR favorite dessert of all time?
Want some more easy dessert recipes?
- No Bake Blueberry Cheesecake
- Oreo Dirt Pudding Parfaits
- Banana Cream Cheesecake
If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
Find me on Pinterest, Facebook & Instagram for more delicious recipes!
Source: Adapted very slightly from http://www.jocooks.com
Coconut Pineapple Cheesecake (Minis)
Ingredients
For Crust
- 1 cup all purpose flour
- 1 cup pecans
- 3/4 cup granulated white sugar
- 1/2 cup butter (melted)
For Cheesecake
- 16 oz cream cheese
- 4 Tbs granulated white sugar
- 4 Tbs milk
- 2 eggs
- 2 tsp vanilla extract
- 16 oz crushed pineapple (drained)
- 1.5 cups flaked coconut (sweetened)
Instructions
- Preheat oven to 350 F degrees.
- In a food processor, add the pecans, flour, sugar and melted butter. Blend until crumbs form.
- 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.
- Beat together cream cheese, sugar, milk and eggs until thick. Fold in vanilla, and drained pineapple.
- Add the cream cheese mixture to each cup (almost to the top)
- Sprinkle each cheesecake with flaked coconut.
- Bake 15-20 minutes. Let cool, then pop out.
- Refrigerate leftover crust and cheesecake mixture until the pan is free.
Nutrition
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
June Stevens says
Love all you post thanks for sharing these yummy recipes
Veronica Estrada says
What a delicious 😋 treat this is 👌my entire family loved it .. I can’t wait to make them again next week .. Thank you Kylee I appreciate you sharing this yummy recipe ❤️
Jessica says
Thanks to this recipe am the queen of dessert in my family. And they are so easy to make!!
Eli@CoachDaddy says
I’m going to make this minus the nuts, because of an allergy in the house. They’ll be in the fridge, behind my six pack of beer, where no one will suspect to look! So come on over. Spare key is under the mat, and serve us both a glass of milk if I’m busy with something, because these would be awesome with milk, right?
First time here to your blog … I follow you on Twitter. I like your style!
Trecia says
I made these for a Baby Shower and they were awesome. I used Honey Graham cracker crust. I’m making them again for an employee party. Great recipe. Thx
Kerri says
Hi Kylee, just a quick question. How long would these keep for in the fridge. I’m needing to take a dessert away on a craft retreat for the last night we are there and am looking for something that would keep for 3 days (in an airtight container in the fridge) would these keep well like that or no?
Thank you!
Kylee says
Hi Kerri! They’d be just fine in a container in the fridge. The coconut might get softer but that won’t change the flavor. They’ll be awesome!
Helen says
. I made these yesterday for an Australia Day party and they didn’t hit the deck. I sudstituted some Malibu and coconut cream in lieu of the milk . For the base I used butternut buscuits in lieu of the digestives and omitted the nuts since butternuts already have nuts in them. These were a hit and were polished off in minutes .
Marci says
I’m convinced this recipe should be awesome and will definitely, God willing, make it for my Christmas party this year. Thank you, I’m always looking for do ahead recipes. Marci
Holli Corcoran says
Do you Brown the coconut before baking, or does it do that while baking?
Kylee says
It does it while baking!
Anita Fisher says
ABout how many mini muffins would this make? YOu say they pop right out of the tin, do you butter or spray the pan first? I have been looking for a recipe like this for a very long time and am anxious to try it!! Thanks so very much!!!
Kylee says
Hi Anita! I actually use a mini cheesecake pan. If you were going to use a mini muffin pan, I would DEFINITELY spray first. You could use paper liners, too! This recipes is unbelievably good, I promise. That crust… the creamy filling, the pineapple… aahhhh.
Ginette says
How many does this serve?
Kylee says
Hi Ginette – 12-18 minis – depending on your pan, and how full you fill them
Caroline says
Pineapple & coconut?! That sounds like a winning combination!
Kate says
I am all about coconut right now.