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
- Preheat the Oven:
- Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners or grease well.
- 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.
- 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.
- Fill the Cups:
- Divide the cheesecake filling evenly among the prepared muffin cups, filling each about 3/4 full.
- 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.
- 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.
- 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.