Ingredients
Scale
- 1 cup crushed pineapple
- 1 cup cream cheese
- 1/2 cup sweetened condensed milk
- 1/2 cup shredded coconut
- 1 teaspoon vanilla extract
- 1/2 cup whipped cream
- 12 mini graham cracker crusts
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine cream cheese, sweetened condensed milk, vanilla extract, and mix until smooth.
- Add crushed pineapple and shredded coconut, mixing well.
- Gently fold in the whipped cream for lightness.
- Fill each mini graham cracker crust with the cheesecake mixture.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- For a tropical twist, garnish with extra shredded coconut and pineapple slices.
- Can be made ahead of time and stored in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg