Description
Mini Pineapple Condensed Coconut Milk Cheesecakes are the ultimate tropical indulgence that brings a taste of paradise to your dessert table. These delightful no-bake treats feature a creamy filling made from rich coconut milk and sweet, tangy crushed pineapple, all resting on a buttery graham cracker crust. Perfect for summer gatherings or a quick pick-me-up, these mini cheesecakes are as visually appealing as they are delicious.
Ingredients
Scale
- 1 cup full-fat coconut milk
- 1 cup unsweetened crushed pineapple
- 1 cup graham cracker crumbs
- 1/2 cup sweetened condensed milk
- 1 cup whipped topping
Instructions
- Preheat your oven to 350°F (175°C). Combine graham cracker crumbs with melted butter and sugar until it resembles wet sand. Press the mixture into muffin tins lined with paper liners and bake for 5-7 minutes until golden brown.
- In a bowl, whisk together coconut milk and sweetened condensed milk until smooth. Gently fold in crushed pineapple and half of the whipped topping.
- Spoon the filling into each muffin tin over the baked crusts. Chill for at least four hours or overnight.
- Before serving, top with remaining whipped topping and optional garnishes like crushed pineapple or toasted coconut flakes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cheesecake (75g)
- Calories: 220
- Sugar: 18g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: - For added flavor, consider using fresh pineapple instead of canned. - Customize toppings by adding fresh fruit or drizzling with chocolate. - Ensure cream cheese is at room temperature for a smoother filling.