Dreamy Mini Pineapple Condensed Coconut Milk Cheesecakes Recipe

Sweet dreams come alive with these mini pineapple condensed coconut milk cheesecakes that blend tropical flavors into a delectable dessert.

Every creamy bite transports you to a sun-soaked paradise of pure indulgence.

The delicate graham cracker crust provides a perfect foundation for the silky smooth filling.

Layers of rich coconut and bright pineapple dance together in perfect harmony.

Each miniature treat offers a burst of tropical elegance that melts in your mouth.

These petite cheesecakes promise to become the star of any gathering, tempting even the most discerning dessert enthusiasts.

Dive into this sensational recipe and let your taste buds embark on an unforgettable culinary journey.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Calories: 220 kcal

Servings: 12

Mini Pineapple Cheesecake Ingredient List

• Graham Cracker Crumbs: Provides a classic, sweet foundation with delightful crumbly texture for the mini cheesecakes.
• Sugar: Enhances the sweetness and helps bind the crust ingredients together.
• Melted Butter: Creates a rich, golden binding agent that helps the crust hold its shape and adds luxurious flavor.

• Cream Cheese: Creates the smooth, rich base of the cheesecake with tangy, velvety consistency.
• Condensed Coconut Milk: Delivers tropical sweetness and creamy texture with dairy-free alternative option.
• Egg: Acts as a crucial binding agent that helps set the cheesecake's structure.
• Vanilla Extract: Adds warm, aromatic depth and enhances overall flavor profile.
• Crushed Pineapple: Introduces bright, tropical fruitiness and moisture to the cheesecake filling.

• Whipped Cream: Provides light, airy contrast to the dense cheesecake base.
• Toasted Coconut: Offers crunchy texture and nutty, caramelized tropical flavor.
• Additional Crushed Pineapple: Reinforces the fresh, tangy fruit element of the dessert.

Tools to Prep Mini Pineapple Cheesecakes

• Muffin Tin: Essential 12-cup pan for creating perfectly portioned mini cheesecakes.
• Electric Mixer: Crucial for beating cream cheese until smooth and mixing ingredients evenly.
• Mixing Bowls: Large and small bowls needed for preparing crust and filling separately.
• Measuring Cups and Spoons: Precise measuring tools for accurate ingredient amounts.
• Spatula: Helps fold pineapple into filling and scrape mixture from sides of bowl.
• Paper Liners: Optional but helpful for easy removal of cheesecakes from muffin tin.
• Whisk: Useful for combining dry ingredients and ensuring even mixing.

Assemble Mini Coconut Pineapple Cheesecakes Easily

• Warm Up the Oven

Crank up your oven to a cozy 325F and grab a muffin tin. Line it with cute paper cups or give it a quick spray of cooking oil.

• Create a Crumbly Base

Grab graham crackers and mix them with melted butter until they feel like soft, wet sand. Press this mixture into each muffin cup, creating a solid foundation for your mini treats.

• Whip Up the Creamy Filling

Grab your cream cheese and beat it until silky smooth. Splash in condensed coconut milk, crack in an egg, and add a dash of vanilla. Gently fold in juicy pineapple chunks for bursts of tropical flavor.

• Fill and Bake

Pour the dreamy mixture into each muffin cup, leaving a little space at the top. Slide the tray into the oven and bake until the centers look just set but still have a gentle wobble.

• Chill and Decorate

Let the cheesecakes cool down completely, then pop them in the fridge for a couple of hours. When ready to serve, crown each mini cake with a cloud of whipped cream, a sprinkle of pineapple, and a dusting of toasted coconut.

• Enjoy Your Tropical Treat

Carefully lift these delightful mini cheesecakes from the tin and serve cold. Get ready for a flavor explosion that’ll transport you straight to a sunny beach!

Flavor Tips for Pineapple Cheesecakes

• Tropical Perfection Pointers: Cheesecake Mastery
• Cream Cheese Temperature Trick: Let cream cheese sit at room temperature for 30 minutes before mixing to ensure ultra-smooth, lump-free filling that blends effortlessly.
• Moisture Management Magic: Thoroughly drain crushed pineapple to prevent excess liquid from making cheesecakes soggy, guaranteeing perfect texture every time.
• Gluten-Free Crust Option: Swap graham crackers with almond flour or gluten-free cookie crumbs for a celiac-friendly alternative that maintains delicious crunch.
• Make-Ahead Miracle: These mini cheesecakes can be prepared up to 3 days in advance, stored covered in the refrigerator, making party planning a breeze.
• Vegan Transformation: Replace cream cheese with cashew-based cream cheese, use coconut condensed milk, and swap egg with cornstarch or flax egg for a plant-based version that doesn't compromise on flavor.

Serving Suggestions for Mini Pineapple Cheesecakes

• Tropical Beach Party Platter: Arrange these mini cheesecakes on a wooden board with fresh pineapple slices, scattered toasted coconut flakes, and mint leaves for a stunning summer presentation.
• Dessert Cocktail Pairing: Serve alongside a refreshing piña colada or coconut mojito to enhance the tropical flavor profile and create a delightful after-dinner experience.
• Brunch Centerpiece Inspiration: Display these mini cheesecakes as part of a breakfast buffet with other tropical fruits like mango and passionfruit, creating an eye-catching and delicious spread.
• Gift-Worthy Packaging: Package individual cheesecakes in clear gift boxes with a ribbon, perfect for hostess gifts or potluck contributions that showcase your culinary creativity.

Keep Mini Pineapple Cheesecakes Fresh

• Cooling Corner: Store these delightful mini cheesecakes in an airtight container within the refrigerator for up to 5 days, ensuring maximum freshness and flavor retention.
• Freezing Finesse: Wrap individual cheesecakes tightly in plastic wrap and aluminum foil, then freeze for 23 months. Thaw overnight in the refrigerator before enjoying their creamy goodness.
• Make-Ahead Magic: Prepare the entire batch up to 2 days before your event, keeping them chilled and ready to impress guests with minimal last-minute preparation.
• Portion Protection: Separate each cheesecake with parchment paper when stacking in storage containers to prevent sticking and maintain their beautiful shape and decoration.

Luscious Mini Pineapple Condensed Coconut Milk Cheesecakes Recipe

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4.8 from 35 reviews

• Total Time: 35 minutes
• Yield: 13 1x

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Description

Delightful mini pineapple condensed coconut milk cheesecakes showcase tropical flavors in a compact dessert. Creamy coconut and tangy pineapple blend perfectly, offering a sweet escape for dessert enthusiasts who crave island-inspired treats.

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Ingredients

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• 8 oz (226 g) cream cheese, softened
• ½ cup sweetened condensed coconut milk
• 1 large egg
• 1 cup graham cracker crumbs (or crushed digestive biscuits)
• 4 tbsps (60 g) unsalted butter, melted
• 2 tbsps (25 g) granulated sugar
• ½ tsp vanilla extract
• ½ cup whipped cream
• ½ cup (80 g) crushed pineapple, drained well
• Shredded coconut, toasted

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Instructions

1. Oven Preparation: Calibrate oven to 325F (160C) and arrange a 12-cup muffin tin with paper liners or thoroughly greased surfaces.
2. Crust Construction: Pulverize graham crackers, sweetener, and melted butter into a cohesive, sandy texture. Press one tablespoon firmly into each muffin compartment, creating a compact foundation. Briefly toast the crust for 5 minutes, then cool completely.
3. Filling Fusion: Whip cream cheese until luxuriously smooth. Incorporate condensed coconut milk, egg, and vanilla extract, blending until homogeneous. Tenderly fold drained pineapple pieces into the mixture, maintaining a delicate consistency.
4. Baking Process: Distribute cheesecake batter evenly across prepared muffin cups, filling to three-quarters capacity. Bake for 18-20 minutes, monitoring for subtle center jiggle signaling perfect doneness.
5. Cooling and Refinement: Allow cheesecakes to cool naturally at room temperature, then refrigerate for minimum two hours. Before serving, embellish with whipped cream, additional pineapple fragments, and optional toasted coconut garnish.
6. Serving Suggestion: Carefully extract individual mini cheesecakes from the tin and present thoroughly chilled for ultimate gustatory pleasure.

Notes

• Prevent Cracking: Avoid overmixing the cheesecake batter to maintain a smooth, crack-free surface and ensure a silky texture.
• Control Moisture: Thoroughly drain pineapple pieces to prevent excess liquid from making the cheesecake soggy or compromising its structural integrity.
• Temperature Precision: Allow cream cheese to reach room temperature before mixing to create a smoother, lump-free batter and ensure even incorporation of ingredients.
• Gentle Baking Technique: Watch for subtle center movement during baking, as overcooking can lead to dry, tough cheesecakes; remove from oven when center still shows slight jiggle.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Global

Nutrition

• Serving Size: 13
• Calories: 210
• Sugar: 14 g
• Sodium: 150 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 40 mg