Description
These bite-sized mini cheesecakes combine creamy cheesecake with the refreshing flavors of pineapple and coconut, perfect for any occasion.
Ingredients
Scale
- 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