Description
Indulge in delightful fusion of creamy cheesecake with the freshness of pineapple and coconut in these mini tarts.
Ingredients
Scale
- 1 cup crushed graham crackers
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream
- 1 cup crushed pineapple, drained
- 1/2 cup shredded coconut
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). In a bowl, mix the crushed graham crackers, sugar, and melted butter together until well-combined. Press this mixture into tartlet pans and bake for 8-10 minutes until golden brown. Allow them to cool completely.
- In a mixing bowl, beat the softened cream cheese and powdered sugar together until the mixture is smooth and creamy.
- In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and airy.
- To this creamy mixture, stir in the drained crushed pineapple, shredded coconut, and vanilla extract until evenly distributed.
- Spoon the cheesecake filling into the cooled tart shells, distributing it evenly.
- Refrigerate the tarts for at least 120 minutes before serving to allow the flavors to meld and the filling to set.
Notes
For added flavor, consider lime juice or zest in the filling. You can substitute crushed pineapple with mango or kiwi for a fruity variation.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Tropical
Nutrition
- Serving Size: 1 tart
- Calories: 250
- Sugar: 10g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg