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Easy Mini Pineapple Cheesecakes

Mini Pineapple Condensed Coconut Milk Cheesecakes
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Whip up delicious Mini Pineapple Cheesecakes with this easy recipe from my Texas kitchen So quick and familyapproved my kids love this Get the recipe

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 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
  • 1/2 cup crushed pineapple, well-drained
  • Toasted coconut flakes (optional)
  • Fresh pineapple chunks (optional)
  • Whipped cream (optional)

Instructions

  • 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.
  • 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.
  • Bake the Crust. Bake the crusts in the preheated oven for 5 minutes. Remove from the oven and let cool slightly while you prepare the filling.
  • Make the Filling. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  • 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.
  • 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.
  • Fill the Muffin Cups. Pour the cheesecake filling into the prepared muffin cups, filling each cup about ¾ full.
  • Bake the Cheesecakes. Bake in the preheated oven for 18-22 minutes, or until the edges are set and the centers are slightly jiggly.
  • Cool and Chill. Turn off the oven and let the cheesecakes cool in the oven with the door slightly ajar for 30 minutes. Remove from the oven and let cool completely at room temperature. Then, refrigerate for at least 2 hours, or preferably overnight, before serving.
  • 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!

Notes

These Mini Pineapple Condensed Coconut Milk Cheesecakes are a little bite of sunshine and indulgence all in one. This recipe is easy to make, requires minimal baking time, and delivers a burst of flavor that will have everyone asking for seconds. Enjoy a taste of the tropics without ever leaving your kitchen!

Find it online: https://familiesrecipes.com/mini-pineapple-cheesecakes/