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.
Ingredients
Scale
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)
Instructions
- Craft a stable foundation by lining a 12-cup muffin tin with paper liners and warming the oven to 325°F (160°C).
- Combine graham cracker crumbs with sugar and melted butter, creating a cohesive mixture that will form the base of each miniature cheesecake.
- Firmly press the crumb mixture into each muffin cup, ensuring an even and compact crust layer.
- Whip cream cheese until silky smooth, then incorporate sweetened condensed coconut milk, canned coconut milk, and vanilla extract, blending until perfectly integrated.
- Gently fold in the egg, mixing minimally to maintain a delicate texture, then carefully fold in the drained crushed pineapple.
- Distribute the creamy filling evenly across the prepared crusts, filling each cup approximately three-quarters full.
- 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.
- 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.
- Refrigerate the cooled cheesecakes for a minimum of 2 hours to achieve optimal flavor and texture.
- 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