Mini Cheesecakes of Pineapple and Coconut
Introduction
Mini Cheesecakes of Pineapple and Coconut are a delightful treat that brings the tropical flavors of pineapple and coconut together in a creamy and delicious dessert. These mini cheesecakes are not only easy to make but also perfect for any occasion, from birthday parties to cozy family gatherings. With a crunchy cookie base and a smooth, rich filling, each bite is a slice of paradise!
Why Make This Recipe
Making Mini Cheesecakes of Pineapple and Coconut is a fantastic choice for anyone who loves sweet treats with a hint of the tropics. This recipe is simple yet impressive, making it great for both beginners and experienced bakers. These mini cheesecakes are sure to delight your guests and can be made in advance, allowing you to enjoy your time at the party without worrying about dessert. Plus, the combination of coconut and pineapple is not only delicious but also brings a taste of summer to any season!
How to Make Mini Cheesecakes of Pineapple and Coconut
Ingredients:
- 150 g of digestive cookies (crushed)
- 60 g of melted butter
- 2 tbsp. of grated coconut
- 400 g of cream cheese (at room temperature)
- 1 can (400 ml) of condensed coconut milk
- 2 eggs
- 1 tbsp. of maicena (cornstarch)
- 1 tsp. vanilla extract
- 200 g of fresh pineapple (in small cubes)
- Fine pineapple slices (for decoration)
- Roasted grated coconut (for decoration)
Directions:
- Preheat the oven to 160 °C and place cupcake liners in a mold for 12 cupcakes.
- For the base, mix the crushed cookies with melted butter and grated coconut. Press this mixture into the bottom of each cupcake liner.
- For the filling, beat the cream cheese until soft. Add in the condensed coconut milk, eggs, cornstarch, and vanilla, mixing until smooth.
- Gently fold in the pineapple cubes into the mixture.
- Pour the filling over the cookie bases, filling each to about 3⁄4 full.
- Bake for 20-25 minutes, until the edges are firm and the center is slightly jiggly.
- Allow to cool to room temperature, then refrigerate for at least 2 hours.
- Decorate with a fine slice of pineapple and sprinkle with roasted grated coconut before serving.
How to Serve Mini Cheesecakes of Pineapple and Coconut
Serve these mini cheesecakes chilled. You can plate them individually or arrange them on a large platter. The colorful pineapple decoration on top adds a nice touch that makes them look even more appealing. These mini cheesecakes are great for sharing.
How to Store Mini Cheesecakes of Pineapple and Coconut
Store any leftover mini cheesecakes in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. If you want to keep them longer, you can freeze them without the decorations. Just let them thaw in the refrigerator before serving.
Tips to Make Mini Cheesecakes of Pineapple and Coconut
- Make sure your cream cheese is at room temperature for a smooth filling.
- Crush the cookies finely for the best base texture.
- Use fresh pineapple for the best flavor, but canned pineapple works too.
- Feel free to adjust the coconut amount based on your taste.
Variation
You can switch out the pineapple for other fruits like mango or berries if you want to mix things up. Adding a touch of lime juice can also enhance the tropical flavors.
FAQs
1. Can I make these mini cheesecakes ahead of time?
Yes, you can make them a day or two in advance. Just refrigerate them until you’re ready to serve.
2. Can I use low-fat cream cheese?
Yes, low-fat cream cheese can be used. However, the texture might be slightly different.
3. What can I do if I don’t have digestive cookies?
You can substitute with graham crackers or any sweet cookie you like. Just crush them into fine crumbs.
Enjoy your delicious Mini Cheesecakes of Pineapple and Coconut! They are sure to be a hit!
Print
Mini Cheesecakes of Pineapple and Coconut
- Total Time: 145 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful mini cheesecakes combining tropical flavors of pineapple and coconut, perfect for any occasion.
Ingredients
- 150 g of digestive cookies (crushed)
- 60 g of melted butter
- 2 tbsp. of grated coconut
- 400 g of cream cheese (at room temperature)
- 400 ml of condensed coconut milk
- 2 eggs
- 1 tbsp. of maicena (cornstarch)
- 1 tsp. vanilla extract
- 200 g of fresh pineapple (in small cubes)
- Fine pineapple slices (for decoration)
- Roasted grated coconut (for decoration)
Instructions
- Preheat the oven to 160 °C and place cupcake liners in a mold for 12 cupcakes.
- For the base, mix the crushed cookies with melted butter and grated coconut. Press this mixture into the bottom of each cupcake liner.
- For the filling, beat the cream cheese until soft. Add in the condensed coconut milk, eggs, cornstarch, and vanilla, mixing until smooth.
- Gently fold in the pineapple cubes into the mixture.
- Pour the filling over the cookie bases, filling each to about 3⁄4 full.
- Bake for 20-25 minutes, until the edges are firm and the center is slightly jiggly.
- Allow to cool to room temperature, then refrigerate for at least 2 hours.
- Decorate with a fine slice of pineapple and sprinkle with roasted grated coconut before serving.
Notes
Best served chilled. Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
Keywords: cheesecakes, pineapple, coconut, dessert, tropical, easy recipes