Directions
- 1Preheat your oven to 350°F (175°C).
- 2In a mixing bowl, combine crushed graham crackers and 1/4 cup granulated sugar.
- 3Pour the melted butter and mix until well combined.
- 4Press graham cracker mix evenly on the bottom of tart molds or into muffin molds to form the base.
- 5Bake for 8-10 minutes or until golden brown.
- 6Remove from oven and let cool.
- 7In a large bowl, beat the softened cream cheese with 1/2 cup granulated sugar until smooth and creamy.
- 8Add the sour cream, coconut cream and vanilla extract to the cream cheese mixture.
- 9Beat until it's well combined and smooth.
- 10Gently incorporate crushed pineapple, ensuring it is evenly distributed throughout the mixture.
- 11Pour the cheesecake filling into the cooled tart bases, flattening the top with a spatula.
- 12Refrigerate tarts for at least 2 hours or until firm.
- 13Before serving, garnish with whipped cream and sprinkle with toasted grated coconut, if desired.
- 14Enjoy your delicious Pineapple Coconut Cream Cheese Tarts!
Ingredients
- 1.5 cups crushed graham crackers
- 0.25 cup granulated sugar
- 0.5 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 0.5 cup granulated sugar
- 0.5 cup sour cream
- 0.5 cup coconut cream
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
- 0.5 cup grated coconut, toasted
- Whipped cream for garnish
Equipment
ovenmixing bowltart moldsmuffin moldslarge bowlspatula
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