Easy Mini Pineapple Condensed Coconut Milk Cheesecakes Recipe

Cheesecakes with a delightful mini pineapple twist promise pure tropical bliss.

Sweet coconut notes dance elegantly through each creamy bite.

Condensed milk adds luxurious richness to this petite dessert.

Compact and adorable, these individual treats bring Caribbean sunshine straight to your plate.

Silky smooth textures mingle with bright fruity layers.

Perfectly portioned miniature delights guarantee zero guilt and maximum satisfaction.

You’ll fall head over heels for these irresistible little gems that pack massive flavor in one cute package.

Mini Pineapple Coconut Cheesecakes in Every Bite

• Perfect for whipping up a quick dessert without massive prep time or complicated techniques.
• Combines creamy cheesecake with vibrant pineapple and coconut, creating a vacation-like taste experience in every bite.
• Mini cheesecakes allow guests to enjoy a sweet treat without overwhelming commitment, making them ideal for parties or gatherings.
• Simple step-by-step instructions ensure even novice bakers can successfully create these delectable individual desserts with confidence.

What Goes into These Tropical Mini Treats

• Graham Cracker Crumbs: Provides a classic, sweet base with a rich, buttery texture. Choose fine crumbs for a smooth foundation.
• Sugar: Adds sweetness to the crust and helps bind ingredients. Any granulated sugar works well.
• Butter (Melted): Helps bind the crust and creates a rich, golden flavor. Unsalted butter recommended for better control of saltiness.

• Cream Cheese: Creates a smooth, rich cheesecake base. Full-fat cream cheese ensures the best texture and flavor.
• Condensed Coconut Milk: Adds tropical sweetness and creamy consistency. Look for high-quality, thick versions.
• Egg: Provides structure and helps set the cheesecake. Fresh, room-temperature eggs blend more easily.
• Vanilla Extract: Enhances overall flavor with warm, sweet notes. Pure vanilla extract offers the best taste.

• Crushed Pineapple: Brings bright, tangy tropical flavor. Drain well to prevent excess moisture.
• Whipped Cream: Adds light, airy texture and extra richness. Homemade or store-bought both work great.
• Toasted Coconut: Provides a crunchy, nutty accent with deep flavor. Optional but recommended for texture.

Make These Mini Cheesecakes with Ease

Step 1: Warm Up the Oven

Crank your oven to 325F (160C). Grab a 12-cup muffin tin and line it with paper liners or give it a quick spray of cooking oil.

Step 2: Create the Crunchy Base

• Graham cracker crumbs
• Sugar
• Melted butter

Toss all crust ingredients into a bowl and mix until it looks like damp beach sand. Scoop about a tablespoon into each muffin cup, pressing down firmly to create a solid foundation. Pop the tin in the oven for 5 minutes, then pull it out and let it cool.

Step 3: Whip Up the Creamy Filling

In a large mixing bowl, whack the cream cheese until silky smooth. Pour in condensed coconut milk, crack in an egg, and splash vanilla extract. Blend everything until perfectly combined. Gently fold in the drained crushed pineapple, being careful not to destroy its delicate texture.

Step 4: Fill the Cheesecake Homes

Distribute the luscious filling evenly across the muffin cups, filling each about three-quarters full.

Step 5: Bake to Perfection

Slide the tin into the oven and bake for 18-20 minutes. You’ll know they’re ready when the centers look just set but still have a subtle wiggle. Pull them out and let them cool down to room temperature.

Step 6: Chill and Settle

Park the cheesecakes in the refrigerator for at least 2 hours until they’re completely chilled and set.

Step 7: Dress Up the Treats

• A fluffy dollop of whipped cream
• A small spoonful of crushed pineapple
• A sprinkle of toasted coconut (if you're feeling fancy)

Step 8: Serve and Enjoy

Carefully lift the cheesecakes from the tin and serve them cold. Watch everyone’s eyes light up with the first bite!

Tips to Perfect Pineapple Coconut Layers

• Drain Pineapple Properly: Squeeze out excess moisture from crushed pineapple using a fine-mesh strainer or cheesecloth to prevent soggy cheesecake bottoms and maintain a perfect texture.
• Gentle Mixing Technique: Fold pineapple into the cheesecake mixture gently to avoid overmixing, which can lead to dense and tough mini cheesecakes with less delicate consistency.
• Room Temperature Ingredients: Allow cream cheese and egg to sit at room temperature for about 30 minutes before mixing to ensure smooth, lump-free filling and even baking.
• Prevent Cracking Tricks: Avoid overbaking by removing cheesecakes when centers are slightly jiggly, and consider placing a water bath in the oven to create a humid environment that prevents surface cracking.
• Customize Toppings Creatively: Experiment with alternative garnishes like fresh mint leaves, caramelized pineapple chunks, or a drizzle of coconut caramel sauce to elevate the mini cheesecakes' presentation and flavor profile.

Store These Minis Without Losing Texture

• Store mini cheesecakes in an airtight container in the refrigerator for up to 5 days. Place parchment paper between layers to prevent sticking.
• Wrap individual cheesecakes tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• These mini cheesecakes are best enjoyed cold. Avoid microwaving, as it can make the texture soggy and affect the creamy consistency.
• Add fresh whipped cream and pineapple garnish just before serving to maintain optimal texture and flavor.

Pair These Cheesecakes with Light Drinks

• Sip a refreshing piña colada that echoes the cheesecake's coconut and pineapple flavors, creating a harmonious tropical experience.
• Choose a crisp Riesling with slight sweetness that balances the dessert's creamy texture and fruity undertones.
• Enjoy a chilled espresso martini, which provides a rich, bold counterpoint to the cheesecake's light and sweet profile.
• Serve alongside a small scoop of mango sorbet to enhance the tropical notes and provide a palate-cleansing freshness between bites.

Flavor Swaps to Tweak Your Mini Cakes

• Gluten-Free Coconut Crunch: Replace graham crackers with crushed gluten-free almond cookies or gluten-free graham-style crackers. Use certified gluten-free ingredients for the entire recipe.
• Vegan Tropical Treat: Swap cream cheese with cashew-based cream cheese, use a flax egg instead of regular egg, and select a dairy-free condensed coconut milk. Top with coconut whipped cream for a plant-based version.
• Low-Sugar Wellness Option: Use monk fruit sweetener instead of sugar in the crust, select a sugar-free condensed milk alternative, and reduce pineapple quantity. Garnish with fresh mint for added freshness.
• Keto Friendly Mini Cheesecakes: Substitute graham cracker crust with crushed pecans and melted butter, use a keto-friendly cream cheese, replace condensed milk with a sugar-free alternative, and minimize pineapple for lower carbohydrate content.

Mini Cheesecake FAQ Guide

• Are graham crackers the only crust option?

No, you can use digestive biscuits or vanilla cookie crumbs as alternative crust bases. These work equally well and provide a similar texture and flavor profile.

• Can I use fresh pineapple instead of canned?

Yes, but make sure to drain the fresh pineapple thoroughly. Extra moisture can impact the cheesecake’s texture and potentially make it soggy. Pat the fresh pineapple chunks dry with paper towels before adding.

• What if I can't find condensed coconut milk?

You can substitute with regular sweetened condensed milk, though the coconut flavor will be less pronounced. For a dairy-free option, look for coconut-based sweetened condensed milk in specialty grocery stores or online.

• How do I know when the mini cheesecakes are perfectly baked?

The centers should look slightly jiggly but not liquid when you gently shake the pan. They’ll continue setting while cooling. Overbaking can lead to dry, cracked cheesecakes, so watch them carefully during the last few minutes of baking.

Mini Pineapple Condensed Coconut Milk Cheesecakes Recipe

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4.7 from 23 reviews

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

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Description

Sweet mini pineapple condensed coconut milk cheesecakes bring tropical paradise right to dessert lovers’ plates. Creamy coconut notes and tangy pineapple create perfect harmony in these bite-sized delights you’ll crave again and again.

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Ingredients

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Main Ingredients:

• 8 ounces (226 grams) cream cheese, softened
• ½ cup sweetened condensed coconut milk
• 1 large egg
• 1 cup graham cracker crumbs (or crushed digestive biscuits)

Binding and Flavor Ingredients:

• 4 tablespoons (60 grams) unsalted butter, melted
• 2 tablespoons (25 grams) granulated sugar
• ½ teaspoon vanilla extract
• ½ cup whipped cream

Garnish Ingredients:

• ½ cup (80 grams) crushed pineapple, drained well
• Shredded coconut, toasted

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Instructions

1. Prepare the oven environment by warming it to 325F (160C) and arranging a 12-cup muffin tin with protective paper liners or generously greased surfaces.
2. Create a crumbly foundation by thoroughly blending graham cracker fragments, granulated sweetener, and liquefied butter until the mixture resembles moist terrain.
3. Distribute approximately one tablespoon of the crust mixture into each muffin compartment, compressing firmly to establish a solid base. Rapidly bake for 5 minutes, then allow to cool completely.
4. Transform cream cheese into a silky consistency using vigorous mixing techniques. Integrate condensed coconut milk, a single egg, and fragrant vanilla extract, ensuring thorough incorporation.
5. Gently fold drained pineapple fragments into the creamy mixture, maintaining a delicate texture without overmixing.
6. Evenly disperse the cheesecake batter across prepared muffin cups, filling each approximately three-quarters full to prevent overflow.
7. Position the muffin tin in the preheated oven and bake for 18-20 minutes, watching for subtle center movement indicating perfect doneness.
8. Remove from heat and permit natural cooling to room temperature, then transfer to refrigeration for minimum two hours to achieve optimal chilled consistency.
9. Enhance presentation by crowning each miniature cheesecake with whipped cream, additional pineapple fragments, and optional toasted coconut garnish.
10. Delicately extract individual cheesecakes from the tin and serve thoroughly chilled for maximum enjoyment.

Notes

• Ensure cream cheese is at room temperature for smooth, lump-free mixing that creates a silky cheesecake texture.
• Drain pineapple thoroughly using a fine-mesh strainer or cheesecloth to prevent excess moisture from making the filling watery.
• Toast coconut flakes in a dry skillet over medium heat for enhanced nutty flavor and extra crunch as a garnish.
• Swap graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for a celiac-friendly version.

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

Nutrition

• Serving Size: 12
• Calories: 220
• Sugar: 12 g
• Sodium: 150 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 23 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 30 mg