Tropical Mini Cheesecake Bites (Print Version)
# Ingredients:
→ For the Crust
01 -
1 cup all-purpose flour
02 -
1 cup pecans, finely chopped
03 -
¾ cup granulated white sugar
04 -
½ cup butter, melted
→ For the Cheesecake
05 -
16 ounces cream cheese, softened
06 -
4 tablespoons granulated white sugar
07 -
4 tablespoons milk
08 -
2 large eggs
09 -
2 teaspoons vanilla extract
10 -
16 ounces crushed pineapple, thoroughly drained
11 -
1.5 cups sweetened flaked coconut
# Instructions:
01 -
Set your oven to 350°F (175°C).
02 -
In a food processor, combine the pecans, flour, sugar, and melted butter. Blend until the mixture forms crumbs. Press about 2-3 tablespoons of the crust mixture into the bottom of each cup in an ungreased mini cheesecake pan (a mini muffin pan can also be used).
03 -
Bake for 15 minutes, then set aside to cool slightly.
04 -
In a mixing bowl, beat together the cream cheese, sugar, milk, and eggs until the mixture is thick and smooth. Gently fold in the vanilla extract and the drained pineapple until evenly incorporated.
05 -
Spoon the cream cheese mixture into each cup, filling almost to the top. Sprinkle the tops of the cheesecakes with flaked coconut for a finishing touch.
06 -
Bake in the preheated oven for 15-20 minutes, or until the filling is set.
07 -
Allow the cheesecakes to cool before gently removing them from the pan. Store any remaining crust and cheesecake filling in the refrigerator until the pan is ready for another batch.
# Notes:
01 -
For best results, make sure the cream cheese is fully softened to room temperature before mixing.
02 -
Thoroughly drain the crushed pineapple to prevent excess moisture in your cheesecake.
03 -
These mini cheesecakes can be made a day ahead and refrigerated until serving time.