about contact

Mini Pineapple Condensed Coconut Milk Cheesecakes

by
Jump to Recipe·Leave a Review

Mini Pineapple Condensed Coconut Milk Cheesecakes are a tropical twist on classic cheesecake, featuring a creamy coconut-infused filling, a sweet pineapple topping, and a buttery graham cracker crust. These adorable individual desserts are perfect for parties, gatherings, or anytime you’re craving a taste of paradise.

Why You’ll Love This Recipe

  • Tropical flavors of pineapple and coconut make these cheesecakes refreshing and unique.
  • Individual servings make them easy to serve and enjoy.
  • Simple to make with just a few ingredients.
  • Perfect for summer parties, luaus, or as a light dessert.
  • Can be made ahead for convenience.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust

  • Graham cracker crumbs
  • Unsalted butter, melted
  • Granulated sugar

For the Cheesecake Filling

  • Cream cheese, softened
  • Sweetened condensed coconut milk
  • Vanilla extract
  • Lemon juice
  • Eggs

For the Pineapple Topping

  • Crushed pineapple, drained
  • Granulated sugar
  • Cornstarch
  • Water

Optional Garnish

  • Toasted coconut flakes
  • Whipped cream

Directions

this recipe

Make the Crust

  1. Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
  2. In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
  3. Spoon about 1 tablespoon of the mixture into each liner and press down firmly to form an even crust. Bake for 5 minutes and set aside to cool.

Prepare the Cheesecake Filling

  1. In a large bowl, beat the cream cheese until smooth and creamy.
  2. Add sweetened condensed coconut milk, vanilla extract, and lemon juice, mixing until fully incorporated.
  3. Beat in the eggs one at a time until just combined.
  4. Spoon the filling over the crusts, filling each liner about three-quarters full.

Bake

  1. Bake the cheesecakes for 18-20 minutes, or until the centers are set but slightly jiggly.
  2. Remove from the oven and let them cool to room temperature. Refrigerate for at least 2 hours or overnight.

Make the Pineapple Topping

  1. In a small saucepan, combine drained crushed pineapple, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until thickened and bubbly.
  2. Let the topping cool completely before spooning it over the chilled cheesecakes.

Serve

  1. Add a dollop of whipped cream and a sprinkle of toasted coconut flakes for garnish, if desired.
  2. Serve chilled and enjoy!

Servings and Timing

  • Servings: 12 mini cheesecakes
  • Prep time: 20 minutes
  • Cook time: 25 minutes
  • Chill time: 2 hours
  • Total time: 2 hours 45 minutes

Variations

  • Mango Twist: Swap crushed pineapple for mango puree or chunks for a tropical variation.
  • No-Bake Option: Use a no-bake cheesecake recipe and top with pineapple compote.
  • Gluten-Free Crust: Use gluten-free graham crackers or a nut-based crust.
  • Dairy-Free Option: Use dairy-free cream cheese and coconut cream instead of traditional cream cheese.

Storage/Reheating

  • Refrigerator: Store in an airtight container for up to 5 days.
  • Freezer: Freeze individual cheesecakes without the topping for up to 1 month. Thaw in the fridge and add the topping before serving.

FAQs

1. Can I use canned pineapple?

Yes, canned crushed pineapple works perfectly. Just make sure to drain it well.

2. What is sweetened condensed coconut milk?

It’s a dairy-free version of condensed milk made from coconut milk and sugar. Regular condensed milk can be substituted if needed.

3. Can I make these cheesecakes in advance?

Yes, they can be made a day or two ahead and stored in the refrigerator.

4. Can I use a different crust?

Absolutely! Try a coconut or almond flour crust for a different texture and flavor.

5. How do I prevent cracks in the cheesecake?

Avoid overmixing the batter and bake the cheesecakes at a low temperature. The slight jiggle in the center ensures they stay creamy.

6. Can I skip the pineapple topping?

Yes, you can top these cheesecakes with fresh fruit, a drizzle of caramel, or simply serve them plain.

7. How do I toast coconut flakes?

Spread coconut flakes on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.

8. Can I make a full-size cheesecake with this recipe?

Yes, use a 9-inch springform pan and adjust the baking time to 50-60 minutes.

9. How do I ensure the crust stays firm?

Pack the crust tightly into the liners using the back of a spoon or the bottom of a glass.

10. Are these cheesecakes kid-friendly?

Absolutely! Kids will love the tropical flavors and individual portions.

Conclusion

Mini Pineapple Condensed Coconut Milk Cheesecakes are a tropical delight that’s as easy to make as they are to eat. With their creamy coconut filling, sweet pineapple topping, and buttery crust, they’re a perfect treat for any occasion. Whip up a batch today and bring a taste of the tropics to your table!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mini Pineapple Condensed Coconut Milk Cheesecakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: clara
  • Prep Time: 15 minutes
  • Chill Time: 2 hours
  • Cook Time: 20 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 12 mini cheesecakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

These Mini Pineapple Condensed Coconut Milk Cheesecakes are tropical, creamy, and indulgent. The sweet tang of pineapple pairs beautifully with the rich coconut milk, creating a delightful dessert perfect for parties or special occasions.

Ingredients

Units Scale

For the Crust:

  • 1 cup graham cracker crumbs (or crushed digestive biscuits)
  • 2 tbsp granulated sugar
  • 4 tbsp unsalted butter, melted

For the Filling:

  • 8 oz cream cheese, softened
  • 1/2 cup sweetened condensed coconut milk
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/4 cup crushed pineapple, drained well

For the Topping (Optional):

  • 1/2 cup whipped cream
  • 1/4 cup crushed pineapple, drained
  • Shredded coconut, toasted

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Make the Crust:
    • In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.
    • Spoon about 1 tablespoon of the mixture into each muffin cup and press down firmly to form the crust. Bake for 5 minutes, then set aside to cool.
  3. Prepare the Filling:
    • In a large bowl, beat the cream cheese until smooth. Add the condensed coconut milk, egg, and vanilla extract, mixing until fully combined.
    • Fold in the drained crushed pineapple gently.
  4. Fill the Cups:
    • Divide the cheesecake filling evenly among the prepared muffin cups, filling each about 3/4 full.
  5. Bake:
    • Bake for 18–20 minutes, or until the centers are just set (they may still jiggle slightly). Remove from the oven and let cool to room temperature.
    • Refrigerate the cheesecakes for at least 2 hours, or until fully chilled.
  6. Add the Toppings:
    • Before serving, top each cheesecake with a dollop of whipped cream, a small spoonful of crushed pineapple, and a sprinkle of toasted coconut, if desired.
  7. Serve:
    • Carefully remove the cheesecakes from the muffin tin and serve chilled.

Notes

  • Make sure to drain the pineapple thoroughly to avoid excess moisture in the filling.
  • Sweetened condensed coconut milk can be found in most specialty or health food stores. Regular sweetened condensed milk can be substituted if coconut flavor is not required.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star