Description
Delightful mini cheesecakes combining tropical flavors of pineapple and coconut, perfect for any occasion.
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)
- 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