Mini Pineapple Condensed Coconut Milk Cheesecakes
If you’re looking for a delightful dessert that packs a tropical punch, then Mini Pineapple Condensed Coconut Milk Cheesecakes are perfect for you! These little cheesecakes are creamy and delicious, with a hint of coconut and a burst of pineapple. They are easy to make and perfect for gatherings or a sweet treat at home.
Why Make This Recipe
These mini cheesecakes are not only simple to prepare, but they also combine the richness of cream cheese with the sweetness of coconut milk and the tangy flavor of pineapple. They are perfect for anyone who loves tropical flavors! Plus, each mini cheesecake is the perfect size for serving, making them a great choice for parties or family gatherings.
How to Make Mini Pineapple Condensed Coconut Milk Cheesecakes
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon (optional)
- 16 oz cream cheese (softened)
- 1 can (14 oz) sweetened condensed coconut milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (optional)
- 1 cup crushed pineapple (well-drained)
- 2 tablespoons granulated sugar (for topping)
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/2 teaspoon vanilla extract (for topping)
- Toasted coconut flakes (optional garnish)
- Pineapple chunks (optional garnish)
- Whipped cream (optional garnish)
Directions:
Step 1: Prepare the Graham Cracker Crust
1️⃣ Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with cupcake liners.
2️⃣ Pulse graham crackers in a food processor until fine crumbs form, or crush manually using a rolling pin.
3️⃣ In a bowl, mix graham cracker crumbs, melted butter, granulated sugar, and cinnamon (if using) until the mixture resembles wet sand.
4️⃣ Spoon about 1 tablespoon of the crust mixture into each muffin cup, pressing it firmly into the bottom.
5️⃣ Bake for 5-7 minutes, or until slightly golden. Let cool while preparing the filling.
Step 2: Prepare the Cheesecake Filling
6️⃣ In a large bowl, beat softened cream cheese on medium speed until smooth (2-3 minutes).
7️⃣ Slowly pour in the sweetened condensed coconut milk, continuing to beat on low speed until creamy.
8️⃣ Add eggs one at a time, mixing after each addition. Be careful not to overmix to avoid air bubbles.
9️⃣ Mix in vanilla extract and lemon juice (if using).
Step 3: Fill and Bake the Cheesecakes
🔟 Divide the cheesecake filling evenly among the muffin cups, filling almost to the top.
1️⃣1️⃣ Tap the muffin tin on the counter to release air bubbles.
1️⃣2️⃣ Bake at 325°F (160°C) for 18-20 minutes, until the centers are just set but slightly jiggly.
1️⃣3️⃣ Turn off the oven, crack the door, and let the cheesecakes cool for 10 minutes before transferring to a cooling rack.
Step 4: Chill the Cheesecakes
1️⃣4️⃣ Chill the cheesecakes in the fridge for at least 4-6 hours (or overnight) for the best texture.
Step 5: Prepare the Pineapple Topping
1️⃣5️⃣ In a small saucepan, combine crushed pineapple, granulated sugar, and cornstarch.
1️⃣6️⃣ In a separate bowl, mix water and cornstarch, then add to the pineapple mixture.
1️⃣7️⃣ Cook over medium heat, stirring until thickened and bubbly (3-5 minutes).
1️⃣8️⃣ Stir in vanilla extract and let the topping cool.
Step 6: Assemble the Mini Cheesecakes
1️⃣9️⃣ Once chilled, remove the cheesecakes from the muffin tin.
2️⃣0️⃣ Spoon about 1 tablespoon of the pineapple topping onto each cheesecake.
Step 7: Garnish and Serve
2️⃣1️⃣ Top with toasted coconut flakes, pineapple chunks, or whipped cream if desired.
2️⃣2️⃣ Serve these tropical treats cold and enjoy the creamy coconut flavor with a tangy pineapple twist!
How to Serve Mini Pineapple Condensed Coconut Milk Cheesecakes
Serve these mini cheesecakes chilled, as a refreshing dessert after a meal or as a sweet snack anytime. They pair beautifully with a scoop of ice cream or a dollop of whipped cream. Don’t forget to add some toasted coconut flakes or pineapple chunks on top for a wonderful presentation!
How to Store Mini Pineapple Condensed Coconut Milk Cheesecakes
Store any leftovers in an airtight container in the refrigerator. They will keep well for up to 4-5 days. You can also freeze them, but it’s best to freeze them without the topping. When ready to eat, thaw them in the fridge and add the fresh pineapple topping just before serving.
Tips to Make Mini Pineapple Condensed Coconut Milk Cheesecakes
- Make sure your cream cheese is very soft for easy mixing.
- For a smoother texture, let the cheesecakes chill overnight.
- If you want a stronger coconut flavor, use coconut cream instead of sweetened condensed coconut milk.
Variation
You can swap the pineapple for other fruits like mango or berries for a different flavor. You can also make a chocolate version by adding cocoa powder to the filling!
FAQs
1. Can I use regular condensed milk instead of coconut milk?
Yes, you can use regular sweetened condensed milk, but it won’t have the coconut flavor.
2. How long do these cheesecakes need to chill?
For the best texture, chill them for at least 4-6 hours or overnight.
3. Can I make these ahead of time?
Absolutely! These mini cheesecakes can be made a day or two in advance. Just keep them stored in the fridge until you’re ready to serve!
Enjoy making and sharing these delightful Mini Pineapple Condensed Coconut Milk Cheesecakes!