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Mini Pineapple Condensed Coconut Milk Cheesecakes

Delightful mini cheesecakes featuring a creamy blend of sweetened condensed coconut milk and juicy pineapple, topped on a crunchy graham cracker crust.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert
Cuisine: American, Tropical
Calories: 180
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs for a buttery, crunchy texture
  • 1/4 cup melted butter to bind the crumbs into a delectable crust
For the filling
  • 1 package (8 oz) cream cheese, softened to create that rich and creamy cheesecake base
  • 1/2 cup sweetened condensed coconut milk adds tropical sweetness and creaminess
  • 1/2 cup crushed pineapple, drained for juicy bursts of flavor
  • 1/4 cup sugar to enhance the sweetness
  • 1 teaspoon vanilla extract for a hint of aromatic sweetness
  • 1 large egg for richness and structure
  • 1/4 cup shredded coconut optional, for topping and added texture

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. Line a muffin tin with paper liners.
  3. In a small bowl, combine the graham cracker crumbs with the melted butter. Press this mixture evenly into the bottom of each muffin liner to form a solid crust.
  4. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sweetened condensed coconut milk, crushed pineapple, sugar, and vanilla extract. Mix until well combined.
  5. Beat in the egg until just combined. Be careful not to overmix.
  6. Divide the cream cheese mixture evenly among the prepared muffin cups, filling them almost to the top.
Baking
  1. Place the muffin tin in the preheated oven and bake for 18-20 minutes, until the centers are set.
  2. Allow the cheesecakes to cool completely in the pan before transferring them to the refrigerator. Chill for at least 2 hours before serving.
Serving
  1. Optionally, top with shredded coconut just before serving.

Notes

For a smoother batter, ensure your cream cheese is fully softened. You can also add a squeeze of lime juice for a zesty twist. Store in an airtight container in the refrigerator for up to four days, or freeze for up to three months.