Mini Pineapple Coconut Cheesecakes
Let’s be honest, we all have that one flavor that just yanks us out of our daily grind. For me, it’s pineapple and coconut. It’s less a flavor and more a state of mind—the one where you’re on a beach, phone off, zero stress.
I’ve spent ages trying to bottle that feeling. After one too many giant cheesecakes that cracked or just felt like a massive commitment, I went small. And it was a game-changer.
These little guys are the real deal. You get this buttery, coconut-laced crust, then this ridiculously creamy pineapple cheesecake filling. It’s all the joy, none of the drama.
Your Shopping List
Getting your ingredients lined up first is the only way to bake without losing your mind. Here’s what to grab.
For the Coconut Graham Cracker Crust:
- 1 ½ cups (150g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- ¼ cup (20g) sweetened shredded coconut
- 6 tbsp (85g) unsalted butter, melted
For the Pineapple Coconut Cheesecake Filling:
- 16 oz (452g) full-fat cream cheese, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, at room temp
- ½ cup (120g) full-fat sour cream, at room temp
- 1 tsp pure vanilla extract
- ½ tsp coconut extract (don’t skip this if you want that extra punch)
- 1 cup crushed pineapple, super well-drained
- ½ cup (40g) sweetened shredded coconut
For Making Them Look Good (Optional):
- Whipped cream
- Toasted coconut flakes
- Tiny pineapple wedges or a classic maraschino cherry
Secrets from My Kitchen
I’ve made these a bazillion times. Trust me on these little tricks—they make all the difference.
- Room Temp Or Bust. Seriously. If your cream cheese, eggs, and sour cream are cold, you’re doomed to lumpy batter. Set ’em on the counter an hour before you even think about starting. It’s the golden rule for a reason.
- Squeeze That Pineapple. Canned pineapple is basically swimming. You have to drain it, then drain it again. I press it in a sieve with a spoon, then blot it with paper towels. Water is the enemy of creamy cheesecake.
- Don’t Go Crazy Mixing. Once the eggs go in, mix on low and stop the second they’re incorporated. Too much air makes them puff up and then sink into sad, cracked craters. A spatula is your friend for scraping the bowl.
- Let Them Chill Out. Slowly. Cheesecakes hate sudden changes. When they’re done baking, turn off the oven, crack the door, and let them hang out for an hour. This little spa treatment is what prevents cracks. Patience is key.
The Gear You’ll Actually Need
No need for a pro-level kitchen here. Just the basics.
| Tool | Why It’s Handy |
|---|---|
| Muffin Tin | The perfect mold. |
| Cupcake Liners | For easy removal. |
| Electric Mixer | Saves your arm. |
| Fine-Mesh Sieve | For the pineapple! |
How to Make Them
Step 1: Get the oven going at 325°F (163°C). Pop liners into a 12-cup muffin tin.
Step 2: Mix graham crumbs, sugar, and coconut. Pour in the melted butter, stir till it looks like wet sand. Press about 1.5 tbsp into each liner. Bake 8-10 mins. Let them cool.
Step 3: With a mixer, beat the soft cream cheese until it’s totally smooth. Add sugar, beat again. Then add eggs one by one on low speed—don’t overdo it! Mix in sour cream and extracts.
Step 4: Grab a spatula. Gently fold in that super-drained pineapple and the coconut. One final scrape of the bowl to make sure it’s all friends.
Step 5: Spoon the batter into the liners. They’ll be pretty full. Bake for 20-24 minutes. The edges should be set, but the center will have a little jiggle.
Step 6: Turn off the oven, prop the door open, and let ’em cool in there for 1 hour. No peeking.
Step 7: After their hour is up, let them cool completely on the counter. Then cover and pop them in the fridge for at least 4 hours. Overnight is even better.
Step 8: Right before you serve, make them pretty with whipped cream, toasted coconut, or whatever you like. Done.
Mix It Up: Swaps & Ideas
Feel free to go off-script. That’s half the fun.
| If You Want… | Try This Swap |
|---|---|
| A Different Crust | Use crushed Nilla Wafers or Biscoff. |
| To Go Gluten-Free | Just use GF graham crackers. Easy. |
| A Tangier Bite | Swap sour cream for Greek yogurt. |
| A New Fruit | Finely diced mango works great. |
Leftovers & Storage
Got extras? Lucky you. Store them in an airtight container in the fridge for up to 5 days.
You can also freeze the plain cheesecakes for a couple of months. Just thaw them in the fridge overnight.
Quick Q&A
Q1. My cheesecakes cracked. What did I do?
Ans: Almost always one of three things: you over-mixed the eggs, you over-baked them, or you cooled them too fast. That slow cool-down in the oven is your best friend.
Q2. Can I use fresh pineapple?
Ans: For sure. Just dice it up really small and pat it dry with paper towels to get the extra juice out, same as you would with canned.
Q3. I got lumpy filling. Why?
Ans: Your cream cheese was too cold. It has to be soft and at room temp to get that silky-smooth texture when you mix it.
And that’s it. It’s a simple recipe, but it feels like a total luxury. A little slice of “I’m not checking my email today” on a plate.
Hope you make them and love them. If you do, drop a comment. I’d love to hear how it went.
