Description
These Mini Pineapple Condensed Coconut Milk Cheesecakes are a delightful tropical twist on classic cheesecake, featuring a creamy coconut-infused filling with bits of sweet pineapple atop a buttery graham cracker crust. Perfectly portioned for easy serving and garnished with whipped cream and toasted coconut flakes, they offer a luscious dessert experience that’s both refreshing and indulgent.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons unsalted butter, melted
Filling
- 8 oz cream cheese, softened
- 1/2 cup sweetened condensed coconut milk
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup crushed pineapple, drained
Toppings (Optional)
- Whipped cream
- Toasted coconut flakes
Instructions
- Prepare the oven and muffin tin: Preheat the oven to 325°F (163°C) and line a muffin tin with 9 paper liners to prevent sticking and ease removal.
- Make the crust: In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well incorporated. Press approximately 1 to 1.5 tablespoons of this crumb mixture firmly into the bottom of each lined muffin cup, forming a compact crust layer.
- Prepare the filling: In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the sweetened condensed coconut milk, egg, and vanilla extract, mixing until the batter is fully combined and smooth. Gently fold in the well-drained crushed pineapple, ensuring even distribution without deflating the mixture.
- Assemble cheesecakes: Evenly divide the filling mixture among the muffin cups over the crusts.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until the cheesecake centers are set and no longer jiggle when gently shaken.
- Cool and chill: Remove the cheesecakes from the oven and let them cool completely in the pan at room temperature. Then, refrigerate for at least 2 hours to allow them to firm up and develop flavor.
- Serve: Before serving, top each mini cheesecake with whipped cream and toasted coconut flakes if desired for added texture and flavor.
Notes
- For a firmer texture, chill the cheesecakes overnight before serving.
- Ensure the crushed pineapple is fully drained to avoid excess moisture which can affect the texture.
- Substitute gluten-free graham crackers to make this recipe gluten-free.
- Use room temperature cream cheese for a smoother filling.
- To toast coconut flakes, spread them on a baking sheet and toast in the oven at 325°F for 5-7 minutes, stirring occasionally until golden brown.
