Description
Delight in these Mini Pineapple Condensed Coconut Milk Cheesecakes that combine a tropical twist with creamy richness. Featuring a graham cracker crust and a luscious filling infused with sweetened condensed milk, crushed pineapple, and coconut milk, these bite-sized desserts are perfect for any occasion. Garnish with whipped cream, toasted coconut flakes, and pineapple tidbits for an extra special touch.
Ingredients
Scale
Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 1 tablespoon granulated sugar
Filling:
- 8 ounces cream cheese, softened
- 1/2 cup sweetened condensed milk
- 1/3 cup canned crushed pineapple, drained
- 1/4 cup canned coconut milk, full-fat, well stirred
- 1 teaspoon vanilla extract
Topping (optional):
- Whipped cream
- Toasted coconut flakes
- Pineapple tidbits
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C) and line a muffin pan with paper liners to make about 8–10 mini cheesecakes. In a small bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand. Press approximately 1 tablespoon of this mixture into the bottom of each muffin liner to form the crust. Bake for 5 minutes, then remove from the oven and allow to cool slightly.
- Make the filling: In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the sweetened condensed milk, drained crushed pineapple, well-stirred coconut milk, and vanilla extract. Continue beating until the mixture is fully combined and has a smooth texture.
- Fill and bake: Evenly divide the cheesecake filling among the prepared muffin cups, filling them nearly to the top. Bake at 325°F (163°C) for 15 to 18 minutes, or until the centers are just set but still slightly jiggly.
- Cool and chill: Remove the cheesecakes from the oven and let cool completely at room temperature. Once cooled, refrigerate the mini cheesecakes for at least 2 hours to set and develop flavor.
- Add toppings and serve: Before serving, optionally garnish each mini cheesecake with whipped cream, toasted coconut flakes, and pineapple tidbits for added flavor and presentation.
Notes
- For best flavor and texture, prepare the mini cheesecakes a day ahead and refrigerate overnight.
- To enhance the coconut flavor, consider adding coconut extract to the filling or using a graham cracker and coconut blend for the crust.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical-Inspired
