If you love tropical flavors and creamy desserts, you are going to adore this Mini Pineapple Condensed Coconut Milk Cheesecakes Recipe. These delightful little treats combine a buttery graham cracker crust with a luscious, coconut-infused cheesecake filling, all topped with tangy, sweet pineapple goodness. Perfectly bite-sized and irresistibly creamy, they bring sunshine to any occasion, making summer parties or holiday gatherings instantly more vibrant and flavorful. Trust me, these mini cheesecakes pack a punch of tropical joy with every forkful!
Ingredients You’ll Need
The beauty of this Mini Pineapple Condensed Coconut Milk Cheesecakes Recipe lies in its simplicity. Each ingredient plays a key role, from the crunchy crust that gives structure to every bite, to the rich filling that balances sweetness with tropical notes, and finally the pineapple topping that adds a fresh zing and vibrant color.
- 1 cup graham cracker crumbs: Provides a crisp, buttery base that’s essential for the crust texture.
- 3 tablespoons unsalted butter (melted): Binds the crumbs together and adds richness.
- 1 tablespoon sugar: A touch of sweetness in the crust that enhances flavor depth.
- 8 ounces cream cheese (softened): The creamy foundation of the cheesecake filling, ensuring smoothness.
- ½ cup sweetened condensed milk: Adds sweetness and luscious creaminess with a subtle caramel note.
- ¼ cup canned coconut milk (full fat): Infuses the filling with tropical coconut flavor and silky texture.
- 1 large egg: Helps set the cheesecake and bind the ingredients.
- 1 teaspoon vanilla extract: Enhances all the flavors with a warm, aromatic touch.
- 1 cup crushed pineapple (drained): Provides the juicy, tangy topping that balances the creamy filling.
- 1 tablespoon sugar: Sweetens the pineapple topping just right without overpowering.
- 1 teaspoon cornstarch: Thickens the pineapple topping to the perfect consistency.
How to Make Mini Pineapple Condensed Coconut Milk Cheesecakes Recipe
Step 1: Prepare the crust
Start by preheating your oven to 325°F and line your muffin tin with nine cupcake liners. Combine the graham cracker crumbs, melted butter, and sugar in a bowl until the mixture looks like wet sand. Press about one tablespoon of the crumbs evenly into the bottom of each liner. This base is the crunchy, buttery foundation for your mini cheesecakes. Pop them into the oven for 5 minutes, then remove and let cool while you prepare the filling.
Step 2: Make the cheesecake filling
In a clean bowl, beat the softened cream cheese until smooth and fluffy. This step is key to avoid any lumps and get that silky texture we want. Next, add the sweetened condensed milk, coconut milk, egg, and vanilla extract. Mix everything together until fully combined and creamy. Your filling will have that perfect tropical twist thanks to the coconut milk, which really elevates the usual cheesecake flavor to something special.
Step 3: Assemble and bake
Pour the filling over the prepared crusts, filling each liner about three-quarters full – this allows room for the topping and gives a nice height to your mini cheesecakes. Bake at 325°F for 18 to 20 minutes, just until the centers feel set but still have a slight wobble. This gentle baking ensures a creamy, melt-in-your-mouth texture.
Step 4: Prepare the pineapple topping
While the cheesecakes bake and cool, heat the crushed pineapple with sugar in a small saucepan over medium heat. Stir continuously until the sugar is dissolved and the fruit is warm. Sprinkle in the cornstarch and cook for 2 to 3 minutes until the mixture thickens slightly. Allow this fresh, tangy topping to cool completely before spreading it over the chilled cheesecakes.
Step 5: Chill and serve
Once baked, let your mini cheesecakes cool to room temperature and then refrigerate for at least 2 hours. This chilling step is crucial for the flavors to meld beautifully and the texture to firm up just right. When ready to serve, spoon the pineapple topping over each cheesecake and enjoy a bite that feels like a tropical vacation in your mouth.
How to Serve Mini Pineapple Condensed Coconut Milk Cheesecakes Recipe
Garnishes
To add an extra layer of texture and flavor, try topping your mini cheesecakes with toasted coconut flakes. The nutty crunch pairs perfectly with the creamy filling and juicy pineapple. A sprinkle of finely chopped fresh mint leaves can also bring a lovely, fresh aroma that complements the tropical flavors beautifully.
Side Dishes
While these mini cheesecakes are fantastic as a standalone dessert, they also shine alongside light, fruity sides like a fresh mango salsa or a mixed berry compote. For something a little more indulgent, a small scoop of vanilla bean ice cream or coconut sorbet elevates the experience, making every bite a decadent treat.
Creative Ways to Present
For a fun presentation at parties, arrange the mini cheesecakes on a rustic wooden platter with edible flowers and sprigs of mint. You can also serve each on a small dessert plate with a drizzle of passion fruit sauce or a dusting of powdered sugar to create a visually stunning and irresistible dessert display.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, don’t worry! Store your mini cheesecakes in an airtight container in the refrigerator. They will stay fresh and creamy for up to 3 days, making them a perfect make-ahead dessert for busy weeks or unexpected guests.
Freezing
You can freeze these cheesecakes for longer storage. Place them in a single layer on a baking sheet to freeze hard, then transfer to a freezer bag or container. They’ll keep well for up to one month. To thaw, move them to the fridge overnight and add the pineapple topping fresh before serving for the best texture.
Reheating
Because these mini cheesecakes are best served chilled, reheating is generally not recommended. However, if you’d like them slightly less chilled, leave them at room temperature for about 15 minutes before serving. This softens the texture slightly without compromising their creamy integrity.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple can add a wonderful natural sweetness and brightness. Just be sure to drain or cook it down well to reduce excess moisture so the topping isn’t too runny.
Is there a dairy-free option for this recipe?
You can experiment with dairy-free cream cheese and coconut condensed milk alternatives, but the texture might be a bit different. Using full-fat coconut milk is key to maintaining creaminess in the filling.
Can I make these cheesecakes in larger sizes?
Yes! Simply adjust the baking time and use a larger pan. Mini cheesecakes bake relatively quickly because of their size, so a full-sized cheesecake will take longer to cook through fully.
Why is the cornstarch needed in the pineapple topping?
The cornstarch acts as a thickening agent, helping the pineapple topping hold its shape on top of the cheesecake without making it watery or runny.
Can I prepare the crust and filling ahead of time?
Definitely! You can prepare the crust and filling the day before, keep them refrigerated, then assemble and bake when ready. This makes the Mini Pineapple Condensed Coconut Milk Cheesecakes Recipe even easier for busy schedules.
Final Thoughts
This Mini Pineapple Condensed Coconut Milk Cheesecakes Recipe is a true celebration of tropical flavors wrapped up in a creamy, luscious bite. Whether you’re treating yourself or sharing with loved ones, these little cheesecakes are guaranteed to bring smiles and a sense of sunshine. I can’t wait for you to try this recipe — it’s one of those desserts that feels like a mini vacation every time.
Print
Mini Pineapple Condensed Coconut Milk Cheesecakes Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes plus at least 2 hours chilling
- Yield: 9 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American, Tropical-Inspired
- Diet: Vegetarian
Description
These Mini Pineapple Condensed Coconut Milk Cheesecakes are tropical, creamy, and irresistibly sweet. Made with a graham cracker crust, a rich coconut-infused cheesecake filling, and a tangy pineapple topping, they make the perfect bite-sized dessert ideal for summer parties, holidays, or whenever you crave a soothing taste of the tropics.
Ingredients
For the crust:
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 1 tablespoon sugar
For the filling:
- 8 ounces cream cheese, softened
- ½ cup sweetened condensed milk
- ¼ cup canned coconut milk, full fat
- 1 large egg
- 1 teaspoon vanilla extract
For the topping:
- 1 cup crushed pineapple, drained
- 1 tablespoon sugar
- 1 teaspoon cornstarch
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C) and line a muffin tin with 9 cupcake liners. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture is evenly moistened. Press about 1 tablespoon of this mixture firmly into the bottom of each cupcake liner to form a compact crust base. Bake for 5 minutes and then set aside to cool.
- Make the cheesecake filling: In a clean bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the sweetened condensed milk, coconut milk, egg, and vanilla extract. Mix thoroughly until the filling is fully combined and silky.
- Fill and bake: Pour the cheesecake filling over the pre-baked crusts in each liner, filling each about three-quarters full. Bake in the preheated oven for 18 to 20 minutes, or until the centers are just set but still slightly jiggly. Remove from oven and let cool to room temperature before refrigerating for at least 2 hours to firm up.
- Prepare the pineapple topping: While the cheesecakes chill, place the crushed pineapple and sugar in a small saucepan over medium heat. Stir continuously. Sprinkle in the cornstarch and continue cooking the mixture until it thickens slightly, about 2 to 3 minutes. Remove from heat and cool completely.
- Serve: Once the cheesecakes are fully chilled and set, spoon the cooled pineapple topping generously over each cheesecake. Optionally, garnish with toasted coconut flakes before serving for added texture and tropical flair.
Notes
- Top with toasted coconut flakes for extra texture and flavor.
- These mini cheesecakes can be made ahead and kept chilled for up to 3 days without compromising taste or texture.
