Description
Mini Pineapple Coconut Milk Cheesecakes are creamy, tropical bite-sized desserts made with coconut milk, pineapple topping, and a graham cracker crust.
Ingredients
1 ½ cups crushed graham crackers
4 tbsp melted butter
2 tbsp sugar
16 oz cream cheese, softened
½ cup sugar
2 large eggs
½ cup coconut milk
1 tsp vanilla extract
1 cup pineapple chunks or puree
Toasted coconut flakes for garnish
Instructions
1. Preheat oven to 325°F (160°C) and line muffin tin with paper liners.
2. Mix graham crackers, butter, and sugar; press into liners.
3. Beat cream cheese and sugar until smooth; add eggs, coconut milk, and vanilla.
4. Pour batter over crusts.
5. Bake 18–22 minutes until centers are set but slightly jiggly.
6. Cool completely, refrigerate 2 hours.
7. Top with pineapple and toasted coconut before serving.
Notes
For a tropical twist, substitute pineapple with mango or passionfruit.
Best served chilled. Can be frozen without toppings for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical / American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 240
- Sugar: 18g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Mini Pineapple Coconut Milk Cheesecakes, tropical desserts, coconut milk cheesecake