Mini Pineapple Condensed Coconut Milk Cheesecakes

The smell of pineapple always takes me back to summer days in Texas, even when it’s blazing hot outside! And there’s something so comforting about a creamy cheesecake. That’s why I created these Mini Pineapple Condensed Coconut Milk Cheesecakes – a little bite of sunshine and indulgence all in one. I’ve made this recipe at least half a dozen times in my own kitchen, tweaking it until it was just right, and I promise you’ll love the tropical twist! They are the perfect treat for your next summer party. This recipe is easy to make, requires minimal baking time, and delivers a burst of flavor that will have everyone asking for seconds. Get ready to enjoy a taste of the tropics without ever leaving your kitchen!

Why This Recipe Works

Let’s be honest, life as a busy mom of two in Texas is hectic! That’s why this recipe is a game-changer for me. These mini cheesecakes are:

• Quick & Easy: Minimal prep time and only a short baking time means you can whip them up even on a busy weeknight.
• Kid-Approved: My kids devour these, and that’s a win in my book! The sweet pineapple and creamy coconut are irresistible.
• Make-Ahead Friendly: You can make these ahead of time, freeing up your day for other things. Perfect for parties or potlucks.

I’ve tested this recipe repeatedly, and I can confidently say it’s practically foolproof. The condensed milk creates a wonderfully smooth and decadent texture, while the coconut milk adds a subtle tropical note that complements the pineapple perfectly.

Ingredients

• For the Crust:
  • 1 ½ cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
• For the Filling:
  • 1 (8 ounce) package cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (13.5 ounce) can coconut milk, full-fat
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup crushed pineapple, well-drained
• For the Topping (Optional):
  • Toasted coconut flakes
  • Fresh pineapple chunks
  • Whipped cream

Ingredient Notes

Graham Cracker Crumbs: I usually buy pre-made crumbs to save time, but you can easily crush whole graham crackers in a food processor. The texture should be fine, like sand.

Sweetened Condensed Milk: This is the key to the cheesecake’s creamy texture. Don’t substitute with evaporated milk, as it won’t have the same sweetness or thickness.

Coconut Milk: Full-fat coconut milk is crucial for the best flavor and richness. The fat content is what gives these cheesecakes their signature creamy texture. You can find it in the international aisle of most grocery stores.

Crushed Pineapple: Be sure to drain the pineapple really well, otherwise, your filling will be too watery. I like to press it with paper towels to remove excess moisture.

Step-by-Step Instructions

Step 1: Prepare the Crust. Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well until the mixture resembles wet sand. The mixture should be evenly moistened with the melted butter.

Step 2: Press into Muffin Liners. Line a 12-cup muffin tin with paper liners. Press about 2 tablespoons of the graham cracker mixture into the bottom of each liner, pressing firmly to create a compact crust. Use the bottom of a measuring cup to ensure they are firmly pressed.

Step 3: Bake the Crust. Bake the crusts in the preheated oven for 5 minutes. This helps set the crust and prevent it from becoming soggy. Remove from the oven and let cool slightly while you prepare the filling.

Step 4: Make the Filling. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. It’s important that the cream cheese is properly softened, so you don’t end up with lumps in your cheesecake.

Step 5: Add Condensed and Coconut Milk. Gradually add the sweetened condensed milk and coconut milk to the cream cheese, mixing on low speed until well combined. Make sure to scrape down the sides of the bowl to ensure everything is mixed evenly.

Step 6: Add Eggs and Vanilla. Add the eggs one at a time, mixing on low speed after each addition. Stir in the vanilla extract and the well-drained crushed pineapple. Mix until just combined; be careful not to overmix, as this can cause the cheesecakes to crack.

Step 7: Fill the Muffin Cups. Pour the cheesecake filling into the prepared muffin cups, filling each cup about ¾ full. This leaves a little room for the cheesecakes to rise and prevents them from overflowing during baking.

Step 8: Bake the Cheesecakes. Bake in the preheated oven for 18-22 minutes, or until the edges are set and the centers are slightly jiggly. The centers will continue to set as they cool. After testing this several times, I learned that the best way to tell if they are done is by gently shaking the pan – if the center has a slight wobble, they are ready!

Step 9: Cool and Chill. Turn off the oven and let the cheesecakes cool in the oven with the door slightly ajar for 30 minutes. This helps prevent cracking. Remove from the oven and let cool completely at room temperature. Then, refrigerate for at least 2 hours, or preferably overnight, before serving.

Step 10: Garnish and Serve. Once chilled, gently remove the mini cheesecakes from the muffin liners. Garnish with toasted coconut flakes, fresh pineapple chunks, and a dollop of whipped cream, if desired. Serve chilled and enjoy!

Storage & Meal Prep

Storage: Store the mini cheesecakes in an airtight container in the refrigerator for up to 5 days.

Freezing: For longer storage, you can freeze the cheesecakes. Wrap each cheesecake individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them in the refrigerator overnight before serving.

Make-Ahead: These cheesecakes are perfect for making ahead! You can bake them up to 2 days in advance and store them in the refrigerator until ready to serve. The flavor actually improves after a day or two!

Substitutions & Variations

Gluten-Free: Use gluten-free graham crackers for the crust to make these cheesecakes gluten-free.

Dairy-Free: While I haven’t personally tested this, you could try using dairy-free cream cheese alternative. Be sure to find one with a creamy texture similar to traditional cream cheese.

Other Fruit: Swap the pineapple for other tropical fruits like mango or papaya for a different flavor profile.

Frequently Asked Questions

Can I use a different crust?

Absolutely! Feel free to experiment with other crusts like crushed vanilla wafers or even a simple shortbread cookie crust. Just make sure the ratio of crumbs to butter is similar to the graham cracker crust recipe.

Can I make these in a regular-sized cheesecake pan?

I haven’t tested this recipe in a larger pan, but if you want to try, you’ll need to increase the baking time significantly. I recommend checking the cheesecake after 45 minutes, and then every 10-15 minutes until the center is set but still slightly jiggly.

How do I prevent the cheesecakes from cracking?

Cracking can happen due to rapid temperature changes. Cooling the cheesecakes slowly in the oven with the door ajar helps to prevent this. Also, avoid overmixing the batter, as this incorporates too much air.

Can I add other flavors to the filling?

Definitely! Feel free to add a tablespoon of lime juice for a zesty twist, or a pinch of nutmeg for a warm spice note. You can also add a swirl of coconut cream to the top before baking for a decorative touch.

Are these kid-friendly?

My kids absolutely love these! The sweet pineapple and creamy texture are a hit with little ones. Just be mindful of any allergies or dietary restrictions.

Can I use fresh pineapple instead of canned?

Yes, you can! Just make sure to finely dice the fresh pineapple and drain it very well before adding it to the filling. Fresh pineapple can sometimes release more moisture, so patting it dry with paper towels is essential.

Serving Suggestions

These mini cheesecakes are perfect on their own, but here are a few serving suggestions to elevate them even further:

• Garnish: Top with toasted coconut flakes, fresh pineapple chunks, or a dollop of whipped cream for a beautiful presentation.
• Pairing: Serve with a tropical fruit salad or a refreshing glass of iced tea.
• Portioning: These mini cheesecakes are already perfectly portioned for individual servings, making them ideal for parties or gatherings.

I hope you and your family enjoy these Mini Pineapple Condensed Coconut Milk Cheesecakes as much as we do! They’re a little taste of the tropics right here in Texas, and I love how easy they are to make. Don’t be afraid to experiment with different toppings and flavors to make them your own. Be sure to share your creations and let me know how they turn out in the comments below. And if you’re looking for more easy and delicious family-friendly recipes, sign up for my newsletter at FamiliesRecipes.com!

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