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mini pina colada cheesecakes

Mini Pina Colada Cheesecakes

Meghan
Graham cracker crust, creamy pineapple coconut cheesecake, and a crunchy candied coconut topping.
5 from 2 votes
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Dessert
Cuisine American
Servings 24 mini cheesecakes

Equipment

  • 2 12-cup mini cheesecake pans or 24-cup mini muffin pan

Ingredients
  

For the Crust:

  • 1 cup fine graham cracker crumbs (about 5 or 6 graham cracker sheets)
  • 2 tablespoons sugar
  • 3 tablespoons butter, melted

For the Cheesecake:

  • 16 ounces cream cheese. softened (two 8-ounce packages)
  • 6 tablespoons sugar
  • 2 eggs
  • 4 ounces sour cream (approx. 1/2 cup)
  • 1 cup cream of coconut
  • 7.5 ounces crushed pineapple, drained
  • 1 tablespoon cornstarch
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon rum extract
  • 1/2 teaspoon lemon juice

For the Topping: optional

  • 8 tablespoons butter (1 stick)
  • 1/2 cup sugar
  • 1 cup sweetened shredded coconut

Instructions
 

  • Preheat oven to 350°F.

Make the Crust:

  • Combine the crust ingredients. Press into the bottom of each well.
  • Bake 10 minutes. Cool completely.

Make the Filling:

  • Beat cream cheese until smooth. Add sugar and beat. Gradually add eggs. Stir in sour cream and next 6 ingredients.
  • Spoon filling over crusts. Bake at 350°F for 20 to 30 minutes, until filling is set. Remove to cool while you make the topping.

Make the Topping:

  • Melt the butter in a pan on the stove. Add the sugar and coconut and saute until golden, stirring frequently. Remove from heat.
  • Divide coconut evenly between cheesecakes. Leave behind melted butter and discard. Refrigerate cheesecakes until ready to serve.

Notes

You're Gonna Bake It After All
bakeitafterall.com
Keyword cheesecake, dessert, gluten free