These Mini Pineapple Condensed Coconut Milk Cheesecakes are a delightful fusion of tropical flavors and rich, creamy texture. The combination of tangy cream cheese, sweetened condensed coconut milk, and juicy pineapple creates a refreshing yet indulgent dessert, perfect for any occasion. Baked in muffin tins, these individual-sized cheesecakes are easy to serve, beautiful to present, and guaranteed to impress.
Why You’ll Love This Recipe
These mini cheesecakes bring a tropical twist to a classic dessert. The graham cracker crust provides the perfect buttery base, while the pineapple and coconut flavors deliver a bright, fruity contrast to the creamy filling. Ideal for parties, gatherings, or as a make-ahead treat, they offer both elegance and convenience. Plus, their individual portions make serving and cleanup a breeze.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the crust:
- graham cracker crumbs
- granulated sugar
- unsalted butter, melted
For the filling:
- cream cheese, softened
- granulated sugar
- sweetened condensed coconut milk
- large eggs
- vanilla extract
- crushed pineapple, drained
For the topping:
- shredded coconut, toasted
- fresh pineapple slices (optional)
- whipped cream (optional)
Directions
- Preheat the oven to 325°F (160°C). Line a muffin tin with paper liners.
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon into each muffin liner.
- Bake the crusts for 5 minutes, then let them cool.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add sweetened condensed coconut milk and mix until fully incorporated.
- Beat in eggs one at a time, ensuring each is well mixed before adding the next.
- Stir in vanilla extract and crushed pineapple.
- Divide the filling evenly among the muffin cups, filling each about three-quarters full.
- Bake for 20–25 minutes until the centers are set and the edges are lightly golden.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Toast the shredded coconut in a dry skillet over medium heat until golden, stirring frequently.
- Top cooled cheesecakes with toasted coconut. Add fresh pineapple slices and whipped cream if desired.
Servings and timing
This recipe makes approximately 18 mini cheesecakes.
Prep Time: 20 minutes
Cook Time: 25 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 15 minutes
Variations
- Tropical Fruit Mix: Add diced mango or papaya along with the pineapple for a mixed-fruit version.
- Nutty Crust: Substitute some of the graham cracker crumbs with crushed macadamia nuts for added texture and flavor.
- Gluten-Free Option: Use gluten-free graham crackers for the crust to accommodate dietary needs.
- Chocolate Twist: Add mini white chocolate chips to the filling for an extra indulgent variation.
- Spiced Flavor: Incorporate a pinch of cinnamon or nutmeg into the crust for a warm, spiced undertone.
Storage/Reheating
Store the mini cheesecakes in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months. To freeze, wrap each cheesecake individually in plastic wrap and store in a sealed container or freezer bag. Thaw overnight in the refrigerator before serving. These cheesecakes are best enjoyed chilled and do not require reheating.
FAQs
What is sweetened condensed coconut milk?
Sweetened condensed coconut milk is a dairy-free alternative to regular sweetened condensed milk. It has a rich, creamy texture and adds a mild coconut flavor to desserts.
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Just be sure to finely crush and thoroughly drain it to avoid excess moisture.
How do I toast shredded coconut?
Place shredded coconut in a dry skillet over medium heat. Stir constantly until it turns golden brown, which takes about 3–5 minutes.
Can these be made ahead of time?
Yes, these cheesecakes are ideal for making a day or two in advance. Store them in the refrigerator until ready to serve.
Can I use a different crust?
Absolutely. You can use a cookie-based crust such as vanilla wafers, digestive biscuits, or even chocolate cookies for a unique twist.
How do I know when the cheesecakes are done?
The cheesecakes are done when the centers are just set and the edges are lightly golden. They may still have a slight jiggle in the center.
Do I need to use a water bath?
No, a water bath is not necessary for this recipe due to the small size and individual portions.
Can I make this recipe in a regular cheesecake pan?
Yes, but you’ll need to adjust the baking time significantly—likely around 50–60 minutes—and monitor for doneness.
Are these cheesecakes gluten-free?
The filling is naturally gluten-free. To make the entire recipe gluten-free, use gluten-free graham crackers for the crust.
How should I serve these mini cheesecakes?
Serve them chilled, topped with toasted coconut and optional garnishes like fresh pineapple and whipped cream for a beautiful presentation.
Conclusion
Mini Pineapple Condensed Coconut Milk Cheesecakes are the perfect bite-sized dessert that combines the tropical sweetness of pineapple and coconut with the classic creaminess of cheesecake. Whether you’re planning a party, a family gathering, or simply craving a refreshing treat, this recipe delivers on flavor, texture, and convenience. Try it once, and it’s bound to become a favorite in your dessert repertoire.
Print
Mini Pineapple Condensed Coconut Milk Cheesecakes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Diet: Vegetarian
Description
These Mini Pineapple Condensed Coconut Milk Cheesecakes combine tropical flavors in a creamy, bite-sized treat. With a graham cracker crust, luscious pineapple-infused coconut cheesecake filling, and a toasted coconut topping, they’re the perfect dessert for summer gatherings or anytime you crave an island-inspired indulgence. Keywords: mini cheesecakes, pineapple cheesecake, coconut milk dessert, tropical mini cheesecakes.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 1 (14 oz) can sweetened condensed coconut milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
For the topping:
- 1/2 cup shredded coconut, toasted
- Fresh pineapple slices (optional)
- Whipped cream (optional)
Instructions
- Preheat oven to 325°F (160°C). Line a muffin tin with paper liners.
- Crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon into each liner. Bake for 5 minutes, then cool.
- Filling: Beat cream cheese and sugar until smooth. Add sweetened condensed coconut milk and mix until well combined. Beat in eggs one at a time, then add vanilla and crushed pineapple.
- Divide the filling among muffin liners, filling about 3/4 full.
- Bake 20–25 minutes until centers are set and edges are lightly golden. Cool in pan 10 minutes, then transfer to a wire rack.
- Topping: Toast shredded coconut in a dry skillet over medium heat until golden. Garnish cooled cheesecakes with toasted coconut, fresh pineapple, and whipped cream if desired.
Notes
- For a richer flavor, chill the cheesecakes for at least 2 hours before serving.
- Use silicone liners or parchment liners for easier removal.
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