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Mini Cheesecakes with Pineapple and Condensed Coconut Milk

These mini cheesecakes are a delightful tropical treat, featuring a light, creamy filling with a sweet coconut flavor and fresh pineapple.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup melted butter
For the Cheesecake Filling
  • 16 oz cream cheese, softened
  • 1 cup condensed coconut milk
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 cup crushed pineapple, drained Do not drown the cheesecake!

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C).
  2. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until it resembles wet sand.
  3. Press this mixture into the bottom of muffin tins lined with paper liners.
  4. In a large bowl, beat the softened cream cheese until smooth and creamy.
  5. Gradually add in the condensed coconut milk and continue to mix.
  6. Stir in the vanilla extract, eggs, and crushed pineapple, mixing until everything is well combined.
Baking
  1. Using a spoon or a small scoop, fill each crust with the cheesecake mixture about 3/4 full.
  2. Bake in the preheated oven for 20-25 minutes, or until the edges are set and the centers jiggle slightly.
  3. Allow the cheesecakes to cool at room temperature before placing them in the fridge for at least two hours.
Serving
  1. Top with crushed pineapples or toasted coconut before serving. Enjoy!

Notes

These mini cheesecakes can be made a day in advance. Store leftovers in an airtight container in the fridge for up to 5 days. If you don’t have a measuring cup, a coffee mug can suffice.