Coconut Pineapple Cheesecake (Minis)
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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. Jump to the recipe card if you wish!
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.
Why you’ll love this
- 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.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- 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.
- Crushed pineapple. Drain this!
- Flaked coconut. I use the sweetened kind.
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How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpFor the crust. 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.
For the filling. Beat together cream cheese, sugar, milk and eggs until thick. Fold in vanilla, and drained pineapple.
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.
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.
More recipes to love
- 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.
Coconut Pineapple Cheesecake (Minis)
Equipment
- Stand Mixer or hand mixer
Ingredients
For Crust
- 1 cup pecans
- 1 cup all-purpose flour
- 3/4 cup white sugar
- 1/2 cup melted butter
For Cheesecake
- 16 ounces softened cream cheese
- 4 tablespoons white sugar
- 4 tablespoons milk
- 2 large eggs
- 2 teaspoon vanilla extract
- 16 ounces crushed pineapple drained
- 1.5 cups flaked coconut sweetened
Instructions
- Preheat oven to 350° F.
For the crust
- In a food processor, add 1 cup pecans, 1 cup all-purpose flour, 3/4 cup white sugar and 1/2 cup 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.
For the filling
- Beat together 16 ounces softened cream cheese, 4 tablespoons white sugar, 4 tablespoons milk and 2 large eggsuntil thick. Fold in 2 teaspoon vanilla extract, and drained 16 ounces crushed pineapple.
Assemble
- Add the cream cheese mixture to each cup (almost to the top).
- Sprinkle each cheesecake with 1.5 cups flaked coconut.
Bake
- Bake 15-20 minutes. Let cool, then pop out.
- Refrigerate leftover crust and cheesecake mixture until the pan is free.
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Nutrition
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.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
They look amazing If I cooked them in big muffin tins how long do I cook them for
I haven’t cooked them in the big tins. But I’d add five minutes, then keep checking until they’re cooked
Love all you post thanks for sharing these yummy recipes
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 ❤️