pineapple coconut mini cheesecakes

pineapple coconut mini cheesecakes

Ingredients:
For the Crust:

• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 4 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 8 ounces cream cheese, softened
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup crushed pineapple, drained
• 1/4 cup shredded coconut

For the Coconut Whipped Cream:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon coconut extract

Instructions:

1. Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners.
2. In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Divide the mixture among the muffin liners, pressing firmly to form the crust. Bake for 5 minutes and allow to cool.
3. In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the vanilla extract and mix well.
4. Add the eggs, one at a time, mixing well after each addition. Gently fold in the crushed pineapple and shredded coconut until well combined.
5. Divide the cheesecake filling evenly over the cooled crusts in the muffin tin. Bake for 18–20 minutes or until the centers are just set. Allow to cool completely before refrigerating for at least 2 hours.
6. To prepare the coconut whipped cream, beat the heavy whipping cream, powdered sugar, and coconut extract in a mixing bowl until soft peaks form.
7. Once the mini cheesecakes are chilled, top each with a dollop of coconut whipped cream and a sprinkle of shredded coconut for garnish. Serve chilled.

Preparation time: 20 minutes
Baking time: 20 minutes
Chilling time: 2 hours
Total time: 2 hours 40 minutes
Servings: 12 mini cheesecakes