Creamy Strawberry Cheesecake Bites

Instructions

Drain the Pineapple: Thoroughly drain the crushed pineapple, removing as much liquid as possible.
Creamy Base: In a large bowl, beat softened cream cheese and sugar until smooth. Stir in vanilla extract.
Whip It Good: In a separate bowl, whip heavy cream until stiff peaks form.
Combine: Gently fold the whipped cream into the cream cheese mixture. Then, fold in the drained pineapple and shredded coconut.
Chill Out: Transfer the mixture to a serving dish or individual cups. Smooth the top, cover, and chill for at least 2 hours.
Garnish & Serve: Garnish with toasted coconut flakes and fresh pineapple slices (if using). Serve chilled and enjoy!

Thoroughly Drain: Properly draining the pineapple prevents a watery dessert.
Toasty Coconut: Toasting coconut flakes adds a delicious crunch. Spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden.
Soft Cream Cheese: Ensure your cream cheese is softened to room temperature for a smooth mixture.

Layer the cheesecake mixture with crushed graham crackers or vanilla wafers in glasses. Top with toasted coconut flakes.

Add diced mango or papaya for extra tropical flavor and vibrant color.

Spread the mixture into a prepared graham cracker crust. Chill until firm and slice to serve.

Use unsweetened coconut and a keto-friendly sweetener (like erythritol or monk fruit). Reduce the pineapple or use low-sugar berries.

Substitute granulated sugar with stevia or monk fruit. Use canned pineapple packed in its own juice.

Can I make this ahead? Yes, up to 24 hours in advance. Refrigerate.
How to store leftovers? In an airtight container in the refrigerator for up to 3 days.
Can I freeze it? Freezing is not recommended.
What to serve with? Fresh berries, graham crackers, or a honey drizzle.

These Creamy Strawberry Cheesecake Bites are a delightful treat any time of year! Enjoy!