Go Back
Email Link
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
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.
Course
Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
45
minutes
minutes
Servings
24
Calories
464
kcal
Author
Kylee Ayotte
Equipment
Food Processor
Measuring cups and spoons
Large Bowl
Stand Mixer
or hand mixer
Mini Cheesecake Pan
Cooling rack
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
tablespoons
granulated white sugar
4
tablespoons
milk
2
eggs
2
teaspoon
vanilla extract
16
oz
crushed pineapple
drained
1.5
cups
flaked coconut
sweetened
Instructions
Preheat oven to 350° F.
For 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.
Nutrition
Calories:
464
kcal
|
Carbohydrates:
35
g
|
Protein:
6
g
|
Fat:
34
g
|
Saturated Fat:
19
g
|
Cholesterol:
89
mg
|
Sodium:
206
mg
|
Potassium:
218
mg
|
Fiber:
3
g
|
Sugar:
24
g
|
Vitamin A:
815
IU
|
Vitamin C:
3.8
mg
|
Calcium:
65
mg
|
Iron:
1.4
mg