Quick No-Bake Pineapple Coconut Cheesecake Minis
A refreshing dessert that combines the tropical flavors of pineapple and coconut into delightful little bites.
Equipment
- Mixing Bowl
- Mini Muffin Tin
- Electric Mixer
Ingredients
Crust Ingredients
- 1 cup Crushed Graham Crackers Provides the base for the cheesecake minis.
- 1/2 cup Unsweetened Coconut Flakes Adds tropical flavor and chewy texture.
- 1/4 cup Melted Butter Binds the crust ingredients together.
Filling Ingredients
- 8 ounces Cream Cheese Softened for easy mixing.
- 1/2 cup Powdered Sugar Sweetens the filling.
- 1 cup Crushed Pineapple Drained of excess juice.
- 1/2 cup Coconut Cream Enhances the coconut flavor.
- 1 cup Whipped Topping Lightens the filling.
Instructions
- In a mixing bowl, combine crushed graham crackers and unsweetened coconut flakes.
- Melt the butter and pour it into the mixture. Stir until combined.
- Press the mixture into the bottom of a lined mini muffin tin.
- In a large bowl, beat the cream cheese until smooth.
- Add powdered sugar and mix until fully incorporated.
- Mix in the crushed pineapple, followed by coconut cream.
- Fold in the whipped topping gently until light and airy.
- Distribute the filling over the crust in each muffin cup.
- Smooth the tops and refrigerate for at least 4 hours.
- Remove from the muffin tin and serve chilled.
Notes
These mini cheesecakes can be customized with toppings like fresh fruit or chocolate drizzle.