Mini Pineapple Condensed Coconut Milk Cheesecakes
Mini Pineapple Condensed Coconut Milk Cheesecakes are creamy, tropical-flavored individual desserts made with a luscious coconut milk cheesecake base and sweet pineapple topping.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 16 ounces cream cheese, softened
- 1/2 cup sweetened condensed coconut milk
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup crushed pineapple, drained
- Whipped cream and toasted coconut for garnish (optional)
Instructions
- Preheat oven to 325°F (160°C). Line a muffin tin with paper liners.
- Mix graham cracker crumbs and melted butter. Press about a tablespoon into the bottom of each liner to form the crust.
- In a large bowl, beat cream cheese until smooth. Add sweetened condensed coconut milk, sugar, eggs, and vanilla; beat until fully combined.
- Divide the cheesecake batter evenly among the liners over the crusts.
- Spoon a little crushed pineapple on top of each cheesecake.
- Bake for 18-20 minutes or until centers are set.
- Cool completely, then refrigerate for at least 2 hours before serving.
- Top with whipped cream and toasted coconut if desired.
Notes
- Make sure cream cheese is fully softened to avoid lumps.
- Drain pineapple well to prevent excess moisture on top.
- Substitute regular condensed milk if coconut flavor is not desired.
- Store cheesecakes in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 14g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg