Description
Mini Pineapple Condensed Coconut Milk Cheesecakes are delightful tropical-inspired treats featuring a buttery graham cracker crust, rich and creamy coconut-infused cheesecake filling, and fresh pineapple topping drizzled with caramel and sprinkled with toasted coconut flakes. Perfect bite-sized desserts for any occasion.
Ingredients
Scale
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling:
- 16 oz (2 cups) cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup sweetened condensed coconut milk
- 2 eggs
Topping:
- 1 1/2 cups fresh pineapple chunks
- 1/4 cup caramel sauce
- 1/4 cup toasted coconut flakes
- Crushed graham cracker crumbs (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) and line a muffin tin with paper liners to prepare for baking.
- Prepare the Crust: In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined. Press approximately 1 tablespoon of the mixture firmly into the bottom of each muffin liner. Bake for 5 minutes, then allow to cool.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth. Add granulated sugar and vanilla extract, mixing well. Gradually add the sweetened condensed coconut milk and mix until fully incorporated. Add eggs one at a time, beating on low speed just until blended.
- Fill the Muffin Liners: Evenly divide the cheesecake filling among the muffin liners, filling each about 3/4 full.
- Bake: Bake in the preheated oven for 18-20 minutes or until the centers are set. Remove from oven and let cool completely in the pan. Refrigerate for at least 2 hours to firm up.
- Prepare the Topping: Just before serving, top each mini cheesecake with fresh pineapple chunks. Drizzle with caramel sauce, then sprinkle toasted coconut flakes and crushed graham cracker crumbs on top.
- Serve and Enjoy: Carefully remove the cheesecakes from the muffin tin and liners, place on a serving platter, and enjoy the tropical flavors.
Notes
- Ensure cream cheese is softened to avoid lumps in the filling.
- Do not overmix eggs into the filling to prevent cracking.
- Refrigeration for at least 2 hours is crucial for set cheesecakes.
- Use fresh pineapple for best flavor and texture.
- To toast coconut flakes, spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally until golden.
