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𝐌𝐢𝐧𝐢 𝐏𝐢𝐧𝐞𝐚𝐩𝐩𝐥𝐞 𝐂𝐨𝐧𝐝𝐞𝐧𝐬𝐞𝐝 𝐂𝐨𝐜𝐨𝐧𝐮𝐭 𝐌𝐢𝐥𝐤 𝐂𝐡𝐞𝐞𝐬𝐞𝐜𝐚𝐤𝐞𝐬

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.

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