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Pineapple Coconut Cheesecake Minis with buttery graham crust, creamy coconut filling, and caramelized pineapple topping on a wooden platter.
Linda

Pineapple Coconut Cheesecake Minis

These Pineapple Coconut Cheesecake Minis are creamy no-bake cheesecakes made with a buttery graham cracker crust, a silky coconut cheesecake filling, and juicy bits of pineapple in every bite. They are served as individual mini cheesecakes in a muffin tin, making them perfect for parties, potlucks, holidays, or easy make-ahead desserts.
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Prep Time 30 minutes
Chill Time 2 hours
Total Time 2 hours 30 minutes
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 cup graham cracker crumbs finely crushed
  • 0.25 cup unsalted butter melted
  • 1 pinch fine sea salt
Cheesecake Filling
  • 8 oz cream cheese full-fat brick, softened
  • 0.5 cup coconut cream thick cream from a can of coconut milk
  • 0.25 cup powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 1 cup crushed pineapple canned, drained very well
Topping
  • 0.5 cup shredded coconut lightly toasted, for topping
  • extra crushed pineapple or cherries optional, for garnish

Equipment

  • 12-cup muffin tin
  • cupcake liners
  • Mixing bowls
  • hand mixer or stand mixer
  • Rubber spatula
  • Measuring Cups and Spoons

Method
 

  1. 1. Prep the pan: Line a 12-cup muffin tin with cupcake liners. Set the pan aside. If your kitchen is very warm, you can chill the empty pan in the fridge while you prepare the crust to help it set more quickly.
  2. 2. Make the crust: In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and a pinch of fine sea salt. Stir until all the crumbs look evenly moistened and the mixture holds together when pressed between your fingers. Divide the mixture evenly among the 12 liners and press firmly into an even base using the bottom of a small glass or measuring cup.
  3. 3. Drain the pineapple: Place the crushed pineapple in a fine-mesh strainer set over a bowl and press firmly with a spoon to remove as much liquid as possible. You can also gently squeeze it in a clean kitchen towel. The drier the pineapple, the better the minis will set.
  4. 4. Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric hand mixer or stand mixer until smooth and fluffy, about 1 to 2 minutes. Add the coconut cream, powdered sugar, and vanilla extract. Beat again until the mixture is completely smooth, creamy, and slightly thickened, scraping down the sides of the bowl as needed.
  5. 5. Fold in the pineapple: Add the well-drained crushed pineapple to the cream cheese mixture. Use a rubber spatula to fold it in gently until the fruit is evenly distributed throughout the filling without overmixing.
  6. 6. Fill the cups and chill: Spoon the cheesecake filling over the prepared crusts, dividing it evenly between the 12 liners. Smooth the tops with a spatula and tap the pan gently on the counter to release any air bubbles. Refrigerate the minis for at least 2 hours, or until they feel firm and set in the center. For the best texture and flavor, chill them for several hours or overnight.
  7. 7. Garnish and serve: Just before serving, remove the liners from the muffin tin. Sprinkle the tops of the Pineapple Coconut Cheesecake Minis with toasted shredded coconut and add a small spoonful of crushed pineapple or a cherry to each one if you like. Serve well chilled and enjoy.

Notes

For the best results, make sure the cream cheese is fully softened before mixing so the filling turns out smooth and lump-free. Drain the crushed pineapple very well so extra moisture does not prevent the minis from setting. You can prepare these Pineapple Coconut Cheesecake Minis a day ahead, making them perfect for parties, holidays, and potlucks. Store leftovers in an airtight container in the refrigerator for up to 4 to 5 days, or freeze individually wrapped minis for up to 2 months and thaw in the fridge before serving.