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
Units
Scale
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