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
Units
Scale
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.
