Description
Indulge in the tropical bliss of Mini Pineapple Condensed Coconut Milk Cheesecakes, a delightful dessert that perfectly marries creamy coconut milk with the tangy sweetness of pineapple. These bite-sized cheesecakes are incredibly easy to prepare, making them an ideal choice for bakers of all skill levels. Featuring a buttery graham cracker crust topped with a luscious filling, each mini cheesecake is light and satisfying—perfect for any occasion, from casual get-togethers to festive celebrations. They can be made ahead of time and served chilled, allowing you to impress your guests with minimal effort. Elevate your dessert game with these harmonious treats that bring a touch of summer to your table.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 1 can (13.5 oz) condensed coconut milk
- 8 oz cream cheese, softened
- 1 cup pineapple puree (fresh or canned)
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs and melted butter. Press into the bottom of lined muffin tins.
- Beat softened cream cheese until smooth; gradually mix in condensed coconut milk until fully combined.
- Gently fold in pineapple puree.
- Spoon filling into each crust, filling about three-quarters full.
- Bake for 20-25 minutes or until set. Cool completely before refrigerating for at least two hours.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 mini cheesecake (56g)
- Calories: 201
- Sugar: 14g
- Sodium: 130mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg