Mini Cheesecakes of Pineapple and Coconut Milk
Introduction
Mini cheesecakes are a delightful treat that combines the creamy goodness of cheesecake with the tropical flavors of pineapple and coconut. These bite-sized desserts are perfect for any occasion, from a casual family gathering to a festive celebration. Let’s dive into this refreshing recipe that brings a taste of the tropics right to your kitchen.
Why Make This Recipe
Making mini cheesecakes of pineapple and coconut milk is an excellent way to satisfy your sweet tooth while enjoying unique flavors. The combination of creamy cheese, sweet coconut milk, and fresh pineapple creates a delicious dessert that is both rich and refreshing. Plus, these mini cheesecakes are easy to prepare and a great way to impress your friends and family. Whether you’re new to baking or a seasoned chef, this recipe is simple and rewarding.
How to Make Mini Cheesecakes of Pineapple and Coconut Milk
Ingredients:
- 150 g of digestive cookies
- 60 g of melted butter
- 2 tablespoons of grated coconut
- 400 g of cream cheese (at room temperature)
- 1 can (400 ml) of condensed coconut milk
- 2 eggs
- 1 tablespoon of cornstarch
- 1 teaspoon vanilla extract
- 200 g of fresh pineapple (cut into small cubes)
- Fine pineapple slices (for decoration)
- Roasted grated coconut (for decoration)
Directions:
- Preheat the oven at 160 °C (320 °F) and prepare a mold for 12 cupcakes with capitles.
- Prepare the base: Crush digestive cookies and mix them with melted butter and grated coconut. Press this mixture at the bottom of each capacillo and cool while preparing the filling.
- Prepare the creamy filling: In a large bowl, beat the cream cheese until it is soft. Add condensed coconut milk, eggs, cornstarch, and vanilla, mixing until you get a homogeneous texture. Gently incorporate pineapple cubes into the mixture.
- Assemble the cheesecakes: Pour the mixture on the cookie bases, filling each capacillo up to 3⁄4 of its capacity.
- Bake: Bake for 20-25 minutes, until the edges are firm but the center still trembles slightly. Let cool to room temperature and then refrigerate for at least 2 hours.
- Decorate and serve: Before serving, decorate each mini cheesecake with a fine slice of pineapple and sprinkle with roasted grated coconut. Extra Tip: For an even more spectacular touch, add a coconut caramel splash or a little lime zest.
How to Serve Mini Cheesecakes of Pineapple and Coconut Milk
These mini cheesecakes can be served as a sweet treat at dessert time. They are great for parties, picnics, or simply as a special dessert at home. You can serve them chilled right from the fridge and enjoy their creamy texture along with the tropical flavors.
How to Store Mini Cheesecakes of Pineapple and Coconut Milk
To store your mini cheesecakes, keep them in an airtight container in the refrigerator. They will stay fresh for about 3 to 5 days. If you need to, you can also freeze them for longer storage. Just make sure to wrap them well to avoid freezer burn.
Tips to Make Mini Cheesecakes of Pineapple and Coconut Milk
- Ensure your cream cheese is at room temperature for smoother mixing.
- Use fresh pineapple for the best flavor, but canned pineapple can work if drained well.
- Feel free to adjust the sweetness by adding more or less condensed coconut milk.
- If you like a stronger coconut flavor, consider using coconut extract in addition to vanilla.
Variation
You can easily modify this recipe by adding other tropical fruits like mango or passion fruit. Alternatively, you can skip the coconut milk and use regular condensed milk for a different twist on flavor.
FAQs
1. Can I make these mini cheesecakes without eggs?
Yes, you can substitute eggs with flax eggs or a similar egg substitute to make them egg-free.
2. How can I make these cheesecakes gluten-free?
Use gluten-free cookies for the base instead of digestive cookies to make them gluten-free.
3. Can I use frozen pineapple?
Yes, you can use frozen pineapple, but make sure to thaw and drain it well before adding it to the filling.
Indulge in these delicious mini cheesecakes, and enjoy the wonderful blend of pineapple and coconut in every bite!
Print
Mini Cheesecakes of Pineapple and Coconut Milk
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
These bite-sized mini cheesecakes combine creamy cheesecake with the refreshing flavors of pineapple and coconut, perfect for any occasion.
Ingredients
- 150 g of digestive cookies
- 60 g of melted butter
- 2 tablespoons of grated coconut
- 400 g of cream cheese (at room temperature)
- 1 can (400 ml) of condensed coconut milk
- 2 eggs
- 1 tablespoon of cornstarch
- 1 teaspoon vanilla extract
- 200 g of fresh pineapple (cut into small cubes)
- Fine pineapple slices (for decoration)
- Roasted grated coconut (for decoration)
Instructions
- Preheat the oven at 160 °C (320 °F) and prepare a mold for 12 cupcakes with capitles.
- Prepare the base by crushing digestive cookies and mixing with melted butter and grated coconut. Press this mixture at the bottom of each cup and cool while preparing the filling.
- In a large bowl, beat the cream cheese until soft. Add condensed coconut milk, eggs, cornstarch, and vanilla, mixing until homogeneous. Gently incorporate pineapple cubes.
- Pour the mixture onto the cookie bases, filling each up to 3⁄4 of capacity.
- Bake for 20-25 minutes, until edges are firm but center trembles slightly. Let cool to room temperature, then refrigerate for at least 2 hours.
- Before serving, decorate each cheesecake with a fine slice of pineapple and sprinkle with roasted grated coconut.
Notes
For an extra touch, add coconut caramel or lime zest. Use fresh pineapple for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: mini cheesecakes, pineapple, coconut milk, dessert, tropical