Care for your cheesecake dessert? I don’t and I never did. Not until wife made these little things that turned me into an addict. Well, she didn’t actually make them alone. As usually, my help played an integral part in this recipe’s success, but the idea was all hers.
Some of you might say that an idea is all that matters but I disagree. You cannot accomplish anything if the top shelf of the pantry is just out of your reach or some weird setting on your camera stops your from taking those amazing pictures that everybody will love and drool about. I am joking, of course… or am I? ;)
Anyway, back to my dessert. Delicious or amazing are not the right adjectives to fully describe the plethora of feelings and sensations experienced while eating these tiny cheesecakes, you have to try them yourself. Fortunately, there aren’t weird techniques or ingredients required to accomplish this, the only problem you might have would be buying those mini cheesecake pans but I took the liberty of inserting a link with the ones that I used into my post so feel free to get these or other model, either would be just fine. For my recipe I used a mini cheesecake pan made by Chicago Metallic but there are many other models out there.
Enjoy and let me know how your mini cheesecakes come out.
- 1 cup all-purpose flour
- 1 cup pecans or walnuts
- Â¾ cup sugar
- Â½ cup butter, melted
- 16 oz cream cheese
- 4 tbsp sugar
- 4 tbsp milk
- 2 eggs
- 2 tsp vanilla
- 16 oz crushed pineapple, drained
- 1 cup flaked coconut, sweetened
- Preheat oven to 350° F / 175° C.
- In a food processor, add the pecans, flour, sugar and melted butter. Give it a few swirls until fine crumbs form. Pat mixture into un-greased mini cheesecake pan in each individual cup. Bake for 15 minutes. Cool slightly.
- Mix together cream cheese, sugar, milk and eggs. Fold in vanilla, and drained pineapple. Add about 2 tbsp of the cream cheese mixture to each cup. The mini cheesecake pan has 12 cups. There will be crust and cheesecake left over for another 6 cups, so if you only have one pan, refrigerate crust and cheesecake mixture until pan is free.
- Sprinkle each cheesecake with flaked coconut. Bake 15-20 minutes. Let cool.