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Mini Pineapple Condensed Coconut Milk Cheesecakes

  • Author: krmibk110
  • Total Time: 360 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

Creamy mini cheesecakes infused with coconut and pineapple, perfect for gatherings or a sweet treat at home.

Ingredients

Scale
  • 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)

Instructions

  1. Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with cupcake liners.
  2. Pulse graham crackers in a food processor until fine crumbs form, or crush manually using a rolling pin.
  3. In a bowl, mix graham cracker crumbs, melted butter, granulated sugar, and cinnamon (if using) until the mixture resembles wet sand.
  4. Spoon about 1 tablespoon of the crust mixture into each muffin cup, pressing it firmly into the bottom.
  5. Bake for 5-7 minutes, or until slightly golden. Let cool while preparing the filling.
  6. In a large bowl, beat softened cream cheese on medium speed until smooth (2-3 minutes).
  7. Slowly pour in the sweetened condensed coconut milk, continuing to beat on low speed until creamy.
  8. Add eggs one at a time, mixing after each addition. Be careful not to overmix to avoid air bubbles.
  9. Mix in vanilla extract and lemon juice (if using).
  10. Divide the cheesecake filling evenly among the muffin cups, filling almost to the top.
  11. Tap the muffin tin on the counter to release air bubbles.
  12. Bake at 325°F (160°C) for 18-20 minutes, until the centers are just set but slightly jiggly.
  13. Turn off the oven, crack the door, and let the cheesecakes cool for 10 minutes before transferring to a cooling rack.
  14. Chill the cheesecakes in the fridge for at least 4-6 hours (or overnight) for the best texture.
  15. In a small saucepan, combine crushed pineapple, granulated sugar, and cornstarch.
  16. In a separate bowl, mix water and cornstarch, then add to the pineapple mixture.
  17. Cook over medium heat, stirring until thickened and bubbly (3-5 minutes).
  18. Stir in vanilla extract and let the topping cool.
  19. Once chilled, remove the cheesecakes from the muffin tin.
  20. Spoon about 1 tablespoon of the pineapple topping onto each cheesecake.
  21. Top with toasted coconut flakes, pineapple chunks, or whipped cream if desired.
  22. Serve these tropical treats cold and enjoy!

Notes

For a stronger coconut flavor, use coconut cream instead of sweetened condensed coconut milk.

  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Tropical

Nutrition

  • Serving Size: 1 cheesecake
  • Calories: 280
  • Sugar: 18g
  • Sodium: 200mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 50mg

Keywords: cheesecake, tropical dessert, coconut, pineapple, easy dessert

Find it online: https://sweettreatsrecipes.com/mini-pineapple-condensed-coconut-milk-cheesecakes/