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.
Ingredients
Scale
- 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
Instructions
- Oven Preparation: Calibrate oven to 325F (160C) and arrange a 12-cup muffin tin with paper liners or thoroughly greased surfaces.
- 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.
- 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.
- 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.
- 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.
- 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