Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 16 ounces (450g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • ¼ cup (60g) sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup (60g) crushed pineapple, drained well
  • ¼ cup (60g) unsweetened shredded coconut
  • 1 cup (120g) powdered sugar
  • 2 tablespoons (30ml) milk
  • 1 tablespoon (15ml) Blue Curaçao liqueur
  • ½ teaspoon coconut extract (optional)

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of each mini muffin cup.
  2. Bake crust at 350°F (175°C) for 5 minutes. Let cool.
  3. Beat cream cheese and sugar until smooth. Add sour cream, eggs, and vanilla. Mix in crushed pineapple and coconut.
  4. Pour the cheesecake filling over the cooled crusts, filling each cup nearly to the top.
  5. Bake at 325°F (160°C) for 20 minutes, or until the centers are set with a slight jiggle.
  6. Let the cheesecakes cool completely in the muffin tin, then chill in the refrigerator for at least 1 hour.
  7. Whisk together powdered sugar, milk, Blue Curaçao liqueur, and coconut extract (if using) until smooth.
  8. Dip the tops of the chilled cheesecakes in the glaze.
  9. Place glazed cheesecakes on a wire rack until the glaze is set (about 15-20 minutes).
  10. Enjoy immediately or store in the refrigerator.