Mini Pineapple Condensed Coconut Milk Cheesecakes

Introduction

Mini Pineapple Condensed Coconut Milk Cheesecakes are a tropical dessert that blends the creaminess of cheesecake with the flavors of coconut and pineapple. These mini cheesecakes feature a crunchy biscuit base, a smooth coconut milk-infused cheesecake filling, and a fresh pineapple topping. They are perfect for gatherings or as an indulgent personal treat​.

Ingredients

• Crust:
  • Digestive biscuits (or graham crackers)
  • Unsalted butter
  • Ground cinnamon (optional)
• Cheesecake Filling:
  • Cream cheese (softened)
  • Sweetened condensed coconut milk
  • Crushed pineapple (drained)
  • Pineapple-flavored jelly (optional for flavor boost)
  • Thickened cream
  • Vanilla extract
  • Powdered sugar
• Topping:
  • Fresh pineapple slices or chunks
  • Whipped cream
  • Toasted coconut flakes (optional)​.

Instructions

1. Prepare the Crust:
   • Crush the biscuits and mix with melted butter (and cinnamon if using). Press into the base of a muffin tin or mini cheesecake pan.
2. Make the Filling:
   • Dissolve the pineapple jelly in boiling water, cool slightly.
   • Beat the cream cheese until smooth, then mix in the condensed coconut milk.
   • Gradually add the jelly mixture and stir in the crushed pineapple.
   • Whip the cream to stiff peaks and fold into the cheesecake mixture.
3. Assemble and Chill:
   • Pour the filling over the crusts and smooth the tops.
   • Refrigerate for at least 4 hours or until set (overnight is best).
4. Top and Serve:
   • Once set, add a dollop of whipped cream, fresh pineapple slices, and toasted coconut flakes if desired​.

Conclusion

These Mini Pineapple Condensed Coconut Milk Cheesecakes are a delightful dessert option that captures the essence of tropical flavors. With a creamy coconut filling and refreshing pineapple topping, they offer a refreshing and indulgent treat.

For more details, visit the full recipe

Thank you for following me on  Facebook , Pinterest !