These Mini Pineapple Condensed Coconut Milk Cheesecakes are like a little tropical vacation in every bite! Creamy, rich, and infused with the sweet flavors of pineapple and coconut, they’re the perfect dessert for any occasion. Plus, they’re individually portioned, making them great for parties or just a cozy treat at home. With an easy-to-make crust and no-fuss filling, these mini cheesecakes are bound to be a hit!
Why You’ll Love This Recipe?
Who can resist the combination of creamy cheesecake and tropical flavors? These mini cheesecakes are a delightful twist on the classic dessert, with the tropical sweetness of pineapple and the luscious richness of condensed coconut milk. They’re simple to make, stunning to serve, and the perfect size for satisfying your sweet tooth without overindulging.
Ingredients
Here’s a sneak peek at what you’ll need to whip up these mini tropical delights:
- Graham crackers or digestive biscuits for the crust
- Unsalted butter
- Cream cheese
- Sweetened condensed coconut milk
- Crushed pineapple (drained)
- Eggs
- Vanilla extract
Don’t worry—the full list of ingredients and measurements is down below!
Directions
Prepare the crust
Crush the graham crackers into fine crumbs and mix them with melted butter until they resemble wet sand. Press this mixture firmly into the bottoms of a lined muffin tin, creating a sturdy base for your cheesecakes. Chill the crusts in the fridge while you prepare the filling.
Make the filling
In a large mixing bowl, beat the cream cheese until smooth and fluffy. Add the sweetened condensed coconut milk and mix until well combined. Stir in the vanilla extract, eggs, and drained crushed pineapple, ensuring the mixture is smooth and evenly blended.
Fill and bake
Spoon the cheesecake filling over the chilled crusts, filling each muffin cup about 3/4 full. Bake in a preheated oven at 325°F (160°C) for 18-22 minutes, or until the centers are just set but still slightly jiggly.
Cool and chill
Let the mini cheesecakes cool to room temperature before transferring them to the refrigerator. Chill for at least 2 hours (or overnight) to let the flavors meld and the texture set.
Garnish and serve
Before serving, top each mini cheesecake with a dollop of whipped cream, a sprinkle of toasted coconut, or a small piece of pineapple for that extra tropical flair.
Expert Tips and Tricks
- Drain the pineapple well: Too much liquid can make the filling watery, so press out any excess juice before adding it to the mixture.
- Use room-temperature ingredients: This ensures a smooth, lump-free filling.
- Line your muffin tin: Paper liners or silicone molds make it easy to pop out the cheesecakes without any sticking.
Recipe Variations and Possible Substitutions
- Go nutty: Swap the graham cracker crust for a macadamia nut crust for a fun, tropical twist.
- Add a citrus kick: A touch of lime or lemon zest in the filling pairs beautifully with the pineapple.
- Make it dairy-free: Use dairy-free cream cheese along with the condensed coconut milk for a vegan version.
- Switch the fruit: Mango or passion fruit can replace pineapple for a different tropical flavor.
Serving and Pairing Suggestions
Serve these mini cheesecakes as the finale to a light meal or as part of a dessert table at a party. They pair beautifully with a tropical fruit salad or a refreshing piña colada mocktail. If you’re hosting, consider serving them on a platter with fresh pineapple chunks and toasted coconut flakes for a stunning presentation.
Storage and Reheating Tips
Store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze them (without toppings) for up to 2 months. Just thaw in the fridge overnight before serving.
FAQs
1. Can I make these cheesecakes ahead of time?
Absolutely! These mini cheesecakes are perfect for making a day or two in advance. Just store them in the fridge until you’re ready to serve.
2. Can I use regular condensed milk instead of coconut milk?
Yes! If you’re not a fan of coconut, regular sweetened condensed milk works just as well.
3. What’s the best way to toast coconut for topping?
Spread shredded coconut on a baking sheet and toast it in the oven at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden and fragrant.
4. Can I make this into a full-sized cheesecake?
Definitely! Just press the crust into the bottom of a springform pan and adjust the baking time to about 45-55 minutes.
Conclusion
These Mini Pineapple Condensed Coconut Milk Cheesecakes are a bite-sized tropical delight that’s as easy to make as it is to devour. With their creamy texture, sweet pineapple flavor, and coconutty twist, they’re sure to impress at any gathering—or simply as a treat for yourself! So grab your ingredients, preheat your oven, and get ready to whip up these little bites of paradise.
Print
Mini Pineapple Condensed Coconut Milk Cheesecakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes (including chilling time)
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian
Description
These delightful mini cheesecakes are a tropical twist on a classic dessert. A buttery graham cracker crust is topped with a rich, creamy coconut milk and cream cheese filling, then crowned with sweet pineapple for a perfect bite-sized treat.
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 5 tbsp unsalted butter, melted
For the Filling:
- 8 oz cream cheese, softened
- 1/2 cup sweetened condensed coconut milk
- 1/4 cup canned coconut milk
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup crushed pineapple, drained
For the Topping:
- 1/2 cup crushed pineapple, drained
- 2 tbsp sweetened shredded coconut (optional)
Instructions
- Preheat and Prepare:
- Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
- Make the Crust:
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
- Divide the mixture evenly among the muffin cups, pressing it down firmly to form a crust.
- Prepare the Filling:
- In a large bowl, beat the cream cheese until smooth. Add the sweetened condensed coconut milk, canned coconut milk, and vanilla extract, mixing until well blended.
- Beat in the egg until just combined. Fold in the drained crushed pineapple.
- Assemble and Bake:
- Spoon the filling over the prepared crusts, filling each cup about 3/4 full.
- Bake for 18–20 minutes, or until the centers are just set.
- Cool and Chill:
- Allow the cheesecakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Refrigerate for at least 2 hours before serving.
- Add the Topping:
- Before serving, top each cheesecake with a spoonful of crushed pineapple and a sprinkle of shredded coconut, if desired.
Notes
- Use a food processor to create fine graham cracker crumbs for the crust.
- Ensure the crushed pineapple is well-drained to avoid excess moisture in the filling.
- These cheesecakes can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220 kcal
- Sugar: 16g
- Sodium: 110 mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40 mg