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.
Ingredients
Scale
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
Instructions
- 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.
- Create a crumbly foundation by thoroughly blending graham cracker fragments, granulated sweetener, and liquefied butter until the mixture resembles moist terrain.
- 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.
- 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.
- Gently fold drained pineapple fragments into the creamy mixture, maintaining a delicate texture without overmixing.
- Evenly disperse the cheesecake batter across prepared muffin cups, filling each approximately three-quarters full to prevent overflow.
- Position the muffin tin in the preheated oven and bake for 18-20 minutes, watching for subtle center movement indicating perfect doneness.
- Remove from heat and permit natural cooling to room temperature, then transfer to refrigeration for minimum two hours to achieve optimal chilled consistency.
- Enhance presentation by crowning each miniature cheesecake with whipped cream, additional pineapple fragments, and optional toasted coconut garnish.
- 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