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.
5 from 1 vote
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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


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 extract
  • 16 oz crushed pineapple drained
  • 1.5 cups flaked coconut sweetened


  • 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.


Calories: 464kcal | Carbohydrates: 35g | Protein: 6g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 89mg | Sodium: 206mg | Potassium: 218mg | Fiber: 3g | Sugar: 24g | Vitamin A: 815IU | Vitamin C: 3.8mg | Calcium: 65mg | Iron: 1.4mg
Tried this recipe?Mention @kyleecooks or tag #kyleecooks!