Coconut Pineapple Cheesecake (Minis)

With pecans in the crust, sweet flavor in the creamy pineapple cheesecake layer, and the coconut on top completing the deliciousness... oh MY.
3.79 from 32 votes
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 12
Calories: 464kcal
Author: Kylee Cooks

Ingredients

For Crust

  • 1 cup flour
  • 1 cup pecans
  • 3/4 cup sugar
  • 1/2 cup butter melted

For Cheesecake

  • 16 oz cream cheese
  • 4 Tbs sugar
  • 4 Tbs milk
  • 2 eggs
  • 2 tsp vanilla
  • 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

Calories: 464kcal | Carbohydrates: 35g | Protein: 6g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 89mg | Sodium: 206mg | Potassium: 218mg | Fiber: 3g | Sugar: 24g | Vitamin A: 16.3% | Vitamin C: 4.6% | Calcium: 6.5% | Iron: 7.9%
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