Ingredients
Scale
- 1 cup crushed pineapple, drained
- 1 cup cream cheese, softened
- 1/2 cup coconut cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup crushed graham crackers
- 1/4 cup melted butter
- 1/2 cup shredded coconut (for topping)
Instructions
- Combine crushed graham crackers and melted butter. Press into mini cupcake liners or mini cheesecake pan for crust.
- Beat cream cheese, coconut cream, powdered sugar, and vanilla until smooth.
- Fold in drained crushed pineapple.
- Spoon filling over crusts and smooth tops.
- Refrigerate at least 2 hours to set.
- Sprinkle shredded coconut on top before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Can be frozen for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: x kcal
- Sugar: x g
- Sodium: x mg
- Fat: x g
- Saturated Fat: x g
- Unsaturated Fat: x g
- Trans Fat: 0 g
- Carbohydrates: x g
- Fiber: x g
- Protein: x g
- Cholesterol: x mg