Description
Mini Pineapple Condensed Coconut Milk Cheesecakes
These tropical mini cheesecakes, featuring creamy condensed coconut milk and a tangy pineapple topping, are the perfect bite-sized dessert for any occasion! Sweet, rich, and topped with a refreshing pineapple layer, these little treats will transport you to paradise with every bite.
Ingredients:
For the Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
1/3 cup melted butter
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon (optional)
For the Cheesecake Filling:
16 oz cream cheese (softened)
1 can (14 oz) sweetened condensed coconut milk
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon juice (optional)
For the Pineapple Topping:
1 cup crushed pineapple (well-drained)
2 tablespoons granulated sugar
1 tablespoon cornstarch
2 tablespoons water
1/2 teaspoon vanilla extract
Optional Garnishes:
Toasted coconut flakes
Pineapple chunks
Whipped cream
Instructions:
Step 1: Prepare the Graham Cracker Crust
Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with cupcake liners.
Pulse graham crackers in a food processor until fine crumbs form, or crush manually using a rolling pin.
In a bowl, mix graham cracker crumbs, melted butter, granulated sugar, and cinnamon (if using) until the mixture resembles wet sand.
Spoon about 1 tablespoon of the crust mixture into each muffin cup, pressing it firmly into the bottom.
Bake for 5-7 minutes, or until slightly golden. Let cool while preparing the filling.
Step 2: Prepare the Cheesecake Filling
In a large bowl, beat softened cream cheese on medium speed until smooth (2-3 minutes).
Slowly pour in the sweetened condensed coconut milk, continuing to beat on low speed until creamy.
Add eggs one at a time, mixing after each addition. Be careful not to overmix to avoid air bubbles.
Mix in vanilla extract and lemon juice (if using).
Step 3: Fill and Bake the Cheesecakes
Divide the cheesecake filling evenly among the muffin cups, filling almost to the top.
Tap the muffin tin on the counter to release air bubbles.
Bake at 325°F (160°C) for 18-20 minutes, until the centers are just set but slightly jiggly.
Turn off the oven, crack the door, and let the cheesecakes cool for 10 minutes before transferring to a cooling rack.
Step 4: Chill the Cheesecakes
Chill the cheesecakes in the fridge for at least 4-6 hours (or overnight) for the best texture.
Step 5: Prepare the Pineapple Topping
In a small saucepan, combine crushed pineapple, granulated sugar, and cornstarch.
In a separate bowl, mix water and cornstarch, then add to the pineapple mixture.
Cook over medium heat, stirring until thickened and bubbly (3-5 minutes).
Stir in vanilla extract and let the topping cool.
Step 6: Assemble the Mini Cheesecakes
Once chilled, remove the cheesecakes from the muffin tin.
Spoon about 1 tablespoon of the pineapple topping onto each cheesecake.
Step 7: Garnish and Serve
Top with toasted coconut flakes, pineapple chunks, or whipped cream if desired.
Serve these tropical treats cold and enjoy the creamy coconut flavor with a tangy pineapple twist!
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