Ingredients
For the crust:
• 1 cup graham cracker crumbs (or gluten-free cookies)
• 3 tbsp melted butter or coconut oil
• 1 tbsp brown sugar
For the filling:
• 8 oz cream cheese, softened (or dairy-free alternative)
• ½ cup sweetened condensed coconut milk (or regular condensed milk)
• ¼ cup crushed pineapple, well-drained
• 1 tsp vanilla extract
• ½ tsp coconut extract (optional, for extra flavor)
• 1 egg yolk
For the topping:
• ¼ cup crushed pineapple (drained)
• Optional: toasted coconut flakes or maraschino cherry pieces
Instructions
- Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners or grease well.
- Make the crust: Mix graham crumbs, melted butter, and brown sugar. Press 1–2 tsp into each liner. Chill 10 minutes.
- Make the filling: In a bowl, beat cream cheese until smooth. Mix in condensed coconut milk, crushed pineapple, vanilla, coconut extract (if using), and egg yolk until silky.
- Spoon filling over crusts (about ¾ full).
- Bake 18–22 minutes, until set and slightly golden.
- Cool completely, then chill 2+ hours to firm up.
- Top each with a spoonful of crushed pineapple and a sprinkle of toasted coconut if desired.
✨ Serve chilled—each bite tastes like vacation!
💡 Make ahead: Store in the fridge up to 3 days. Add toppings just before serving.
PREP TIME & NUTRITION :
Prep Time : 20 mins , Cook Time : 20 mins , Total Time : 2 hrs 40 mins (includes chilling) , Servings : 12 mini cheesecakes , Calories : 140 per piece , Net Carbs: 16g , Fats: 9g , Protein: 3g