Mini Pineapple Condensed Coconut Milk Cheesecakes


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)
1️⃣ Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners.
2️⃣ For the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press about 1 tablespoon of the mixture into the bottom of each muffin liner. Bake for 5 minutes, then set aside to cool.
3️⃣ For the filling: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the sweetened condensed coconut milk, mixing until well combined. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and crushed pineapple. Divide the filling evenly among the muffin liners, filling each about three-quarters full.
4️⃣ Bake for 20-25 minutes, or until the centers are set and the edges are lightly golden. Allow the cheesecakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
5️⃣ For the topping: Toast the shredded coconut in a dry skillet over medium heat, stirring frequently, until golden brown. Garnish the cooled cheesecakes with toasted coconut, fresh pineapple slices, and whipped cream, if desired.

These Mini Pineapple Condensed Coconut Milk Cheesecakes are sure to transport your taste buds to a tropical paradise with their irresistible flavor combination!


Leave a Comment