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Pineapple Coconut Cheesecake Bites

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Creamy, tangy cheesecake bites with tropical pineapple and toasted coconut, baked in a mini muffin pan for a light, shareable party treat. These easy, photogenic bites are perfect for gatherings and can be made gluten-free or dairy-free.

Ingredients

Scale
  • 1 cup sweetened shredded coconut
  • 1/2 cup graham cracker crumbs
  • 3 tablespoons unsalted butter, melted
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 cup crushed pineapple, drained
  • 2 tablespoons toasted coconut flakes (optional, for topping)
  • Small pineapple chunks or dried pineapple pieces (optional, for garnish)

Instructions

  1. Preheat oven to 325°F (160°C). Line a 24-count mini muffin pan with paper or silicone liners.
  2. Spread shredded coconut on a baking sheet and toast in oven for 3-5 minutes, stirring once, until golden and fragrant.
  3. In a bowl, combine toasted coconut, graham cracker crumbs, and melted butter. Mix until evenly moist.
  4. Spoon about 1 teaspoon of crust mixture into each muffin cup and press down firmly. Bake crusts for 5 minutes, then let cool slightly.
  5. In a mixing bowl, beat softened cream cheese with sugar until creamy and smooth (about 2 minutes).
  6. Add egg and vanilla extract; mix until just combined. Fold in drained crushed pineapple gently.
  7. Spoon about 1 tablespoon of cheesecake filling over each crust, filling cups about 3/4 full. Tap pan gently to settle filling.
  8. Bake at 325°F (160°C) for 15-18 minutes, until centers are just set and slightly wobbly. Cool in pan for 10 minutes, then transfer to wire rack to cool completely.
  9. Chill bites in the fridge for at least 2 hours before serving.
  10. Just before serving, sprinkle with toasted coconut flakes and garnish with pineapple chunks or dried pineapple pieces if desired. Serve cold or at cool room temperature.

Notes

For gluten-free, use almond flour or gluten-free cookies instead of graham crackers. For dairy-free, substitute plant-based cream cheese and coconut oil for butter. Drain pineapple thoroughly to avoid watery bites. Chill bites fully before serving for best texture. Can be made ahead and frozen for up to 2 months.

Nutrition

Keywords: pineapple coconut cheesecake bites, tropical dessert, party treat, mini cheesecake, easy cheesecake recipe, summer dessert, gluten-free option, dairy-free option

Find it online: https://blairrecipes.com/pineapple-coconut-cheesecake-bites-easy-5-step-party-treat/