Coconut Pineapple Cheesecake | Tropical Mini Desserts
These mini coconut pineapple cheesecakes combine tropical flavors with creamy richness for a perfect bite-sized dessert that's both indulgent and refreshing.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipesfives.com.
Cooking tools:
- Springform pan
- Roasting pan
- Aluminum foil
- Oven
- Mixing bowl
- Hand mixer
- Measuring cup
- Measuring spoon
- Saucepan
- Fine-mesh sieve
- Paper towel
- Spatula
- Whisk
- Chef's knife
- Cutting board
- Baking sheet
- Skillet
- Refrigerator
- Freezer
- Plastic wrap
- Airtight container
- Serving platter
- Plate
- Kitchen timer
Ingredients
- 1 cup all-purpose flour
- 1 cup pecans, finely chopped
- ¾ cup granulated white sugar
- ½ cup butter, melted
- 16 ounces cream cheese, softened
- 4 tablespoons granulated white sugar
- 4 tablespoons milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 16 ounces crushed pineapple, thoroughly drained
- 1 1/2 cups sweetened flaked coconut
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