Description
Delightful mini cheesecakes featuring a tropical twist with sweet cream cheese, coconut, and pineapple.
Ingredients
Scale
- 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 cornstarch (maicena)
- 1 tsp. of 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.
- Mix crushed cookies with melted butter and grated coconut. Press this mixture into the bottom of each liner.
- Beat cream cheese until smooth. Add condensed coconut milk, eggs, cornstarch, and vanilla; mix until combined.
- Gently fold in pineapple cubes into the mixture.
- Pour the mixture over the cookie bases, filling each liner up to 3/4 full.
- Bake for 20-25 minutes until the edges are firm and the center has a slight jiggle.
- Let cool to room temperature, then refrigerate for at least 2 hours.
- Decorate with a fine pineapple slice on each mini cheesecake and sprinkle with roasted grated coconut.
Notes
Use room-temperature cream cheese for a smooth filling. Store leftovers in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: mini cheesecakes, pineapple, coconut, dessert, tropical, easy recipe