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Mini Pineapple Condensed Coconut Milk Cheesecakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 88 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Find it online: https://slsrecipes.com/mini-pineapple-condensed-coconut-milk-cheesecakes-recipe/