Description
These Mini Pineapple Condensed Coconut Milk Cheesecakes are individual tropical treats featuring a creamy coconut-infused filling with a tangy pineapple twist on a buttery graham cracker crust. Perfectly bite-sized, they’re easy to make and ideal for impressing guests at any occasion while offering a dairy-rich, vegetarian-friendly dessert.
Ingredients
Scale
For the crust:
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 1 tablespoon sugar
For the filling:
- 8 oz cream cheese, softened
- 1/2 cup sweetened condensed coconut milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup crushed pineapple, drained
- 1 tablespoon cornstarch
For the topping (optional):
- Extra crushed pineapple
- Toasted shredded coconut
- Whipped cream
Instructions
- Prepare crust: Preheat the oven to 325°F (163°C). Line a muffin pan with 9 paper liners. In a small bowl, combine graham cracker crumbs, melted butter, and sugar until evenly moistened. Press about 1 tablespoon of the mixture firmly into the bottom of each muffin liner. Bake the crusts for 5 minutes, then remove and allow them to cool.
- Make filling: In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the sweetened condensed coconut milk, egg, and vanilla extract, beating thoroughly to combine all ingredients evenly. Fold in the well-drained crushed pineapple and cornstarch until fully incorporated into the mixture.
- Fill and bake: Spoon the cheesecake filling evenly over the baked crusts, filling each muffin cup about 3/4 full. Bake in the preheated oven for 15–18 minutes, or until the centers are just set but still slightly jiggly.
- Cool and chill: Remove from the oven and let the cheesecakes cool to room temperature. Once cooled, refrigerate the mini cheesecakes for at least 2 hours to allow them to firm up properly for serving.
- Add toppings and serve: Before serving, optionally top each mini cheesecake with extra crushed pineapple, toasted shredded coconut, or a dollop of whipped cream to enhance flavor and presentation.
Notes
- Ensure pineapple is well drained to prevent excess moisture, which can affect cheesecake texture.
- For a gluten-free option, substitute regular graham crackers with gluten-free versions.
- These mini cheesecakes can be prepared in advance and stored refrigerated for up to 4 days, making them convenient for entertaining.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 230
- Sugar: 14g
- Sodium: 125mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
