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Mini Pineapple Condensed Coconut Milk Cheesecakes

Delightful mini cheesecakes with a tropical twist, combining pineapple and coconut flavors in a creamy, bite-sized dessert.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup melted butter
  • 8 oz cream cheese, softened
  • 1/2 cup sweetened condensed coconut milk
  • 1/4 cup crushed pineapple, drained
  • 1 tsp vanilla extract
  • 1/4 cup shredded coconut
  • 1/2 cup whipped cream for topping

Instructions

1. Prepare the Crust:

  1. Preheat oven to 325°F (165°C). Line a muffin tin with paper liners.
  2. Mix graham cracker crumbs and melted butter. Press into the bottom of each liner to form the crust.
  3. In a bowl, beat cream cheese until smooth. Add condensed coconut milk, pineapple, and vanilla. Mix well.
  4. Fold in shredded coconut. Spoon the mixture over the crusts in the muffin tin.
  5. Bake for 20 minutes or until set. Let cool, then refrigerate for at least 2 hours.
  6. Top with whipped cream before serving.

Notes

You can customize the seasonings to taste.

  • Author: Chef Sally