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Mini Pineapple Condensed Coconut Milk Cheesecakes

Delightful mini cheesecakes with a tropical twist, combining pineapple and coconut milk for a creamy, flavorful dessert.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup melted butter
  • 2 (8 oz) packages cream cheese, softened
  • 1 (14 oz) can sweetened condensed coconut milk
  • 2 large eggs
  • 1/4 cup crushed pineapple, drained
  • 1 tsp vanilla extract
  • 1/2 cup shredded coconut (optional 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 1 tablespoon into each liner to form the crust.
  3. In a bowl, beat cream cheese until smooth. Add condensed coconut milk and mix well.
  4. Add eggs one at a time, then stir in vanilla and crushed pineapple.
  5. Pour filling over crusts, filling each liner about 3/4 full.
  6. Bake for 20-25 minutes until set. Let cool, then refrigerate for at least 2 hours.
  7. Garnish with shredded coconut before serving if desired.

Notes

You can customize the seasonings to taste.

  • Author: Chef Sally