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–+ servings

Mini Pineapple Condensed Coconut Milk Cheesecakes

These mini pineapple cheesecakes combine rich coconut milk and cream cheese in a buttery crust, creating a tropical dessert experience.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 35 minutes
Course Dessert
Cuisine tropical
Servings 12 mini cheesecakes
Calories 220 kcal

Equipment

  • Muffin tin
  • mixing bowls
  • electric mixer

Ingredients
  

For the Crust

  • 1 cup graham cracker crumbs
  • 2 tablespoon granulated sugar
  • 5 tablespoon unsalted butter, melted

For the Filling

  • 8 oz cream cheese, softened
  • ½ cup sweetened condensed coconut milk
  • ¼ cup canned coconut milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¼ cup crushed pineapple, drained

For the Topping

  • ½ cup crushed pineapple, drained
  • 2 tablespoon sweetened shredded coconut optional

Instructions
 

Preheat and Prepare

  • Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.

Make the Crust

  • In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
  • Divide the mixture evenly among the muffin cups, pressing it down firmly to form a crust.

Prepare the Filling

  • In a large bowl, beat the cream cheese until smooth. Add the sweetened condensed coconut milk, canned coconut milk, and vanilla extract, mixing until well blended.
  • Beat in the egg until just combined. Fold in the drained crushed pineapple.

Assemble and Bake

  • Spoon the filling over the prepared crusts, filling each cup about ¾ full.
  • Bake for 18–20 minutes, or until the centers are just set.

Cool and Chill

  • Allow the cheesecakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Refrigerate for at least 2 hours before serving.

Add the Topping

  • Before serving, top each cheesecake with a spoonful of crushed pineapple and a sprinkle of shredded coconut, if desired.

Notes

Use a food processor to create fine graham cracker crumbs for the crust. Ensure the crushed pineapple is well-drained to avoid excess moisture in the filling. These cheesecakes can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.

Nutrition

Serving: 1mini cheesecakeCalories: 220kcalCarbohydrates: 19gProtein: 3gFat: 14gSaturated Fat: 10gPolyunsaturated Fat: 4gCholesterol: 40mgSodium: 110mgFiber: 1gSugar: 16g
Keyword baking, cheesecake, Condensed Coconut Milk, Mini Pineapple Cheesecakes, Tropical Desserts, Vegetarian Desserts
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