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Mini Pineapple Condensed Coconut Milk Cheesecakes

Deliciously creamy mini cheesecakes bursting with tropical pineapple and coconut flavors, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American, Tropical
Calories: 220
Ingredients Method Notes

Ingredients
  

Crust
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
Cheesecake Filling
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup sweetened condensed coconut milk
  • 2 pcs eggs
  • 1 1/2 cups fresh pineapple chunks
Toppings
  • 1/4 cup caramel sauce
  • 1/4 cup toasted coconut flakes
  • crushed graham cracker crumbs (for garnish)

Method
 

Preparation
  1. Preheat your oven to 325 degrees F (163 degrees C). Line a muffin tin with paper liners.
  2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well-coated.
  3. Press about 1 tablespoon of the mixture into each muffin liner. Bake for 5 minutes, then let cool.
Cheesecake Filling
  1. In a large bowl, beat the cream cheese until smooth. Add granulated sugar and vanilla extract, mixing well.
  2. Gradually add the sweetened condensed coconut milk, mixing until combined. Then, add the eggs one at a time, beating on low speed until blended.
Baking
  1. Divide the cheesecake filling into the muffin liners, filling each about 3/4 full.
  2. Bake for 18-20 minutes, until centers are set.
  3. Cool completely in the pan, then refrigerate for at least 2 hours.
Serving
  1. Before serving, top with fresh pineapple chunks, drizzle with caramel sauce, and sprinkle with toasted coconut and crushed graham cracker crumbs.
  2. Carefully remove from muffin tin, place on a serving platter, and enjoy.

Notes

These mini cheesecakes can be served directly in their muffin liners. Garnish each with additional pineapple chunks, a drizzle of caramel, and a sprinkle of toasted coconut for that extra touch of elegance. For a dairy-free version, substitute cream cheese with a plant-based alternative and opt for dairy-free butter in the crust. These cheesecakes can also be frozen for up to a month.