Irresistible Mini Pineapple Cheesecakes
Mini Pineapple Cheesecakes recipe Creamy condensed coconut milk cheesecakes Delicious dessert
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Cuisine: Tropical
Ingredients
- Graham Cracker Crumbs
- Melted Butter
- Sweetened Condensed Milk
- Cream Cheese
- Canned Crushed Pineapple
- Coconut Extract
- Flaked Coconut
- Lime Juice
Instructions
- Prepare the Crust: In a bowl, combine graham cracker crumbs and melted butter. Mix well until evenly moistened. Press the mixture firmly into the bottom of each muffin liner in a 12-cup muffin tin.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add the sweetened condensed milk and mix until well combined.
- Add Pineapple and Coconut: Stir in the drained crushed pineapple, coconut extract, and lime juice. Gently fold in half of the flaked coconut.
- Bake the Cheesecakes: Spoon the cheesecake filling into the muffin liners, filling them almost to the top. Sprinkle the remaining flaked coconut over the tops of the cheesecakes. Bake in a preheated oven at 325°F (160°C) for 20-25 minutes, or until the edges are set and the centers are slightly jiggly.
- Cool and Chill: Let the cheesecakes cool completely in the muffin tin before transferring them to the refrigerator to chill for at least 2 hours, or preferably overnight.
- Garnish and Serve: Before serving, garnish with additional flaked coconut, a pineapple wedge, or a lime zest.
Notes
Indulge in these creamy Mini Pineapple Condensed Coconut Milk Cheesecakes, bursting with tropical flavors. Perfect for summer gatherings or a sweet treat, these mini cheesecakes are easy to make and guaranteed to impress.