Mini Pineapple Condensed Coconut Milk Cheesecakes Recipe: Sweet Bliss

Crafting delectable mini pineapple condensed coconut milk cheesecakes becomes an adventure in sweet bliss.

Tropical flavors dance across your palate with every tiny bite.

Compact desserts like these surprise guests with unexpected elegance.

Smooth, creamy textures mingle with bright fruit notes in each delightful morsel.

Rich coconut undertones complement the tangy pineapple perfectly.

Compact portions mean everyone can indulge without feeling overwhelmed by decadence.

Savor these little masterpieces that promise pure culinary joy.

Mini Pineapple Cheesecakes with Coconut Milk Bliss

• Minimal Prep Magic: Whip up these delightful mini cheesecakes with just a few simple steps, perfect for bakers of all skill levels. No complicated techniques needed.
• Quick Tropical Escape: Transport yourself to a sunny paradise with each bite, featuring a creamy coconut base and sweet pineapple chunks that deliver instant vacation vibes.
• Crowd-Pleasing Portion Control: Individual servings make these cheesecakes ideal for parties, potlucks, or family gatherings, ensuring everyone gets their own perfectly sized treat without messy cutting.
• Stress-Free Make-Ahead Dessert: Prepare these mini cheesecakes in advance and refrigerate, allowing you to spend more time enjoying guests and less time in the kitchen during special occasions.

Mini Pineapple Cheesecakes (Coconut Milk) Ingredients

• Graham Cracker Crumbs: Classic foundation for a classic cheesecake base, provides delicious crumbly texture.
• Sugar: Adds sweetness to the crust, balances graham cracker's mild flavor.
• Butter: Helps bind the crust ingredients, creates a rich and cohesive base.

• Cream Cheese: Smooth and creamy base for the cheesecake, provides rich tangy flavor.
• Sweetened Condensed Coconut Milk: Adds tropical sweetness and creamy consistency, unique dairy-free alternative.
• Canned Coconut Milk: Enhances coconut flavor, contributes to smooth texture.
• Vanilla Extract: Brings warm aromatic notes, complements coconut and pineapple flavors.
• Egg: Helps set and stabilize the cheesecake filling, provides structure.
• Crushed Pineapple: Adds tropical fruitiness, creates delightful texture and flavor contrast.

• Shredded Coconut: Optional garnish, adds extra tropical texture and visual appeal.

Pineapple Coconut Milk Cheesecakes Baking Method

Step 1: Warm Up the Oven

Set your oven to a cozy 325°F.

Grab your muffin tin and line it with adorable paper cups that will cradle your delightful mini cheesecakes.

Step 2: Create the Crumbly Base

• Graham cracker crumbs
• Sugar
• Melted butter

Blend these ingredients until they stick together perfectly.

Gently press the mixture into each muffin cup, creating a solid foundation for your cheesecakes.

Step 3: Whip Up the Creamy Filling

Grab a large mixing bowl and beat the cream cheese until silky smooth.

• Sweetened condensed coconut milk
• Canned coconut milk
• Vanilla extract

Mix everything until well combined.

Add the egg and blend gently.

Carefully fold in the drained crushed pineapple, distributing it evenly throughout the mixture.

Step 4: Fill and Bake

Spoon the luscious filling into each muffin cup, leaving a little space at the top.

Slide the tin into the preheated oven and bake for 18-20 minutes.

The centers should look just set but still have a slight wiggle.

Step 5: Cool and Chill

Let the cheesecakes rest in the pan for 10 minutes.

Transfer them to a wire rack and allow them to cool completely.

Pop them into the refrigerator for at least 2 hours to firm up and develop their ultimate flavor.

Step 6: Dress Up Your Desserts

Just before serving, crown each mini cheesecake with a spoonful of crushed pineapple.

Sprinkle some shredded coconut on top for an extra tropical touch if you’re feeling fancy.

Quick Tricks For Mini Pineapple Cheesecakes

• Press graham cracker mixture firmly and evenly to create a compact, stable base that won't crumble when removing cheesecakes from liners.
• Avoid overmixing batter and overbaking to maintain smooth, creamy cheesecake texture without unsightly surface cracks.
• Drain crushed pineapple thoroughly to prevent excess moisture, ensuring filling maintains proper consistency and intense fruity taste.
• Chill cheesecakes for minimum 2 hours to set completely, allowing flavors to meld and develop rich, balanced profile.
• Prepare cheesecakes up to 3 days in advance, storing covered in refrigerator to simplify party or gathering planning.

Store Mini Pineapple Cheesecakes Correctly

• Store these delightful mini cheesecakes in an airtight container in the refrigerator for up to 5 days. Keep them covered to prevent any absorption of other food odors.
• Wrap individual cheesecakes tightly in plastic wrap, then place in a freezer-safe container. They'll stay fresh for up to 2 months when frozen properly.
• Move frozen cheesecakes to the refrigerator overnight for the best texture and flavor. Avoid thawing at room temperature to prevent moisture loss.
• Enjoy these mini treats cold directly from the refrigerator. If you prefer a slightly softer texture, let them sit at room temperature for 10-15 minutes before serving.

Sides for Coconut Milk Cheesecakes

• Tropical Rum Pairing: Sip a light, golden rum with tropical notes that complement the pineapple and coconut flavors, enhancing the cheesecake's creamy texture and sweet profile.
• Citrus Sparkling Wine Match: Choose a crisp prosecco or champagne with bright citrus undertones, cutting through the richness and providing a refreshing contrast to the dense cheesecake.
• Coconut Liqueur Harmony: Drizzle a smooth coconut liqueur alongside the mini cheesecakes, intensifying the coconut elements and creating a seamless flavor connection between the drink and dessert.
• Tropical Iced Tea Companion: Brew a cold, lightly sweetened passion fruit or mango iced tea that echoes the tropical ingredients, offering a non-alcoholic option that cleanses the palate between bites.

Pineapple Cheesecakes with Coconut Milk Styles

• Gluten-Free Delight: Swap graham cracker crumbs with almond flour or gluten-free cookie crumbs for a celiac-friendly version.
• Dairy-Free Option: Replace cream cheese with cashew-based cream cheese and use coconut cream instead of dairy milk for a lactose-free alternative.
• Vegan Friendly: Substitute eggs with flax eggs, use plant-based cream cheese, and select vegan condensed coconut milk to create a completely plant-based dessert.
• Low-Sugar Modification: Utilize monk fruit sweetener instead of regular sugar and choose a sugar-free condensed milk alternative to reduce overall sugar content.

FAQs

• Can I use regular condensed milk instead of coconut condensed milk?

Yes, you can substitute regular sweetened condensed milk, but it will change the coconut flavor profile of the cheesecakes.

• Are these cheesecakes gluten-free?

Not as written, since graham crackers contain wheat. Use gluten-free graham crackers or almond flour to make them gluten-free.

• How do I prevent the cheesecakes from cracking?

Avoid overmixing the batter, don’t overbake, and let them cool gradually. Adding a water bath can also help prevent cracking.

• Can I freeze these mini cheesecakes?

Absolutely! Wrap them individually in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before serving.

Mini Pineapple Condensed Coconut Milk Cheesecakes Recipe

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4.7 from 32 reviews

• Total Time: 35 minutes
• Yield: 12 1x

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Description

Creamy mini pineapple condensed coconut milk cheesecakes blend tropical sweetness with rich, silky texture. Delightful dessert perfection awaits with each perfectly crafted bite that transports palates to island paradise.

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Ingredients

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Crust Ingredients:

• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 5 tablespoons (2.5 fluid ounces) unsalted butter, melted

Cheesecake Filling Ingredients:

• 8 ounces (226 grams) cream cheese, softened
• 1/2 cup sweetened condensed coconut milk
• 1/4 cup (2 fluid ounces) canned coconut milk
• 1 large egg
• 1 teaspoon vanilla extract

Topping Ingredients:

• 3/4 cup (6 fluid ounces) crushed pineapple, drained
• 2 tablespoons sweetened shredded coconut (optional)

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Instructions

1. Craft a stable foundation by lining a 12-cup muffin tin with paper liners and warming the oven to 325°F (160°C).
2. Combine graham cracker crumbs with sugar and melted butter, creating a cohesive mixture that will form the base of each miniature cheesecake.
3. Firmly press the crumb mixture into each muffin cup, ensuring an even and compact crust layer.
4. Whip cream cheese until silky smooth, then incorporate sweetened condensed coconut milk, canned coconut milk, and vanilla extract, blending until perfectly integrated.
5. Gently fold in the egg, mixing minimally to maintain a delicate texture, then carefully fold in the drained crushed pineapple.
6. Distribute the creamy filling evenly across the prepared crusts, filling each cup approximately three-quarters full.
7. Transfer the muffin tin to the preheated oven and bake for 18–20 minutes, watching for a subtle set in the center of each cheesecake.
8. Remove from the oven and allow the mini cheesecakes to rest in the pan for 10 minutes, then carefully transfer to a wire rack for complete cooling.
9. Refrigerate the cooled cheesecakes for a minimum of 2 hours to achieve optimal flavor and texture.
10. Just before serving, embellish each mini cheesecake with a dollop of crushed pineapple and a light sprinkle of shredded coconut for a tropical finish.

Notes

• Ensure graham cracker crumbs are finely ground for a smooth, compact crust that holds together perfectly when baked.
• Use room temperature cream cheese to prevent lumps and achieve a silky, well-blended filling that spreads evenly.
• Drain crushed pineapple thoroughly to avoid excess moisture that could make cheesecakes soggy or prevent proper setting.
• Consider using a silicone muffin pan for easier removal and a more consistent baking result if paper liners are challenging to work with.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 202
• Sugar: 9 g
• Sodium: 152 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 35 mg