Description
Mini Pineapple Condensed Coconut Milk Cheesecakes are a tropical escape in dessert form. These no-bake mini cheesecakes feature a creamy filling made with rich coconut milk and sweet pineapple, all nestled atop a crunchy graham cracker crust. Perfect for summer gatherings or any occasion, they are easy to make and visually stunning, promising to impress your guests while satisfying your sweet tooth.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup condensed coconut milk
- 1 cup crushed pineapple, drained
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter. Press mixture into muffin tins lined with cupcake liners and bake for 5-7 minutes until golden. Allow to cool.
- In a mixing bowl, beat cream cheese until smooth. Gradually add condensed coconut milk while mixing. Stir in crushed pineapple and vanilla extract until well combined.
- Spoon the filling over the cooled crusts, leaving space at the top for expansion. Bake for 15-20 minutes until set but still jiggly in the center. Cool completely on a wire rack before chilling in the fridge for at least two hours.
- Carefully remove from liners and serve garnished with extra crushed pineapple or toasted coconut if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 mini cheesecake (70g)
- Calories: 200
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: For flavor variations, you can substitute pineapple with mango or passion fruit. Garnish with shredded coconut or a drizzle of chocolate for an extra touch of sweetness. Store leftovers in an airtight container in the fridge for up to five days or freeze them for future enjoyment.