𝐌𝐢𝐧𝐢 𝐏𝐢𝐧𝐞𝐚𝐩𝐩𝐥𝐞 𝐂𝐨𝐧𝐝𝐞𝐧𝐬𝐞𝐝 𝐂𝐨𝐜𝐨𝐧𝐮𝐭 𝐌𝐢𝐥𝐤 𝐂𝐡𝐞𝐞𝐬𝐞𝐜𝐚𝐤𝐞𝐬
Tropical flavors in bite-sized perfection! Creamy coconut cheesecake meets sweet pineapple topping for a sunny dessert treat.
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Crust:
1 cup graham cracker crumbs
2 tbsp granulated sugar
¼ cup melted butter
Cheesecake Filling:
16 oz cream cheese, softened
14 oz sweetened condensed coconut milk
2 large eggs
1 tsp vanilla extract
¼ cup pineapple juice
Pineapple Topping:
8 oz crushed pineapple, drained
2 tbsp granulated sugar
1 tbsp cornstarch
¼ cup water
𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀
Prepare the Crust:
Preheat oven to 325°F (165°C). Line a muffin tin with cupcake liners.
Mix graham cracker crumbs, sugar, and melted butter. Press a spoonful into each liner.
Bake for 5 minutes. Let cool.
Make the Cheesecake Filling:
Beat cream cheese until smooth. Gradually mix in condensed coconut milk.
Add eggs one at a time, followed by vanilla and pineapple juice.
Divide filling evenly over crusts. Bake for 20–25 minutes until set. Cool, then refrigerate for 2 hours.
Prepare the Pineapple Topping:
Combine pineapple, sugar, cornstarch, and water in a small saucepan. Cook over medium heat until thickened. Cool completely.
Assemble:
Spoon pineapple topping over chilled cheesecakes before serving.
Prep Time: 20 minutes
Bake Time: 25 minutes
Chill Time: 2 hours
Total Time: ~2 hours 45 minutes
Servings: 12 mini cheesecakes
A tropical delight that’s creamy, fruity, and absolutely irresistible! Perfect for parties or anytime indulgence.

Comments
Post a Comment