Description
Mini Pineapple Condensed Coconut Milk Cheesecakes
These tropical mini cheesecakes, featuring creamy condensed coconut milk and a tangy pineapple topping, are the perfect bite-sized dessert for any occasion! Sweet, rich, and topped with a refreshing pineapple layer, these little treats will transport you to paradise with every bite.
Ingredients:
For the Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
1/3 cup melted butter
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon (optional)
For the Cheesecake Filling:
16 oz cream cheese (softened)
1 can (14 oz) sweetened condensed coconut milk
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon juice (optional)
For the Pineapple Topping:
1 cup crushed pineapple (well-drained)
2 tablespoons granulated sugar
1 tablespoon cornstarch
2 tablespoons water
1/2 teaspoon vanilla extract
Optional Garnishes:
Toasted coconut flakes
Pineapple chunks
Whipped cream
Instructions:
Step 1: Prepare the Graham Cracker Crust
Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with cupcake liners.
Pulse graham crackers in a food processor until fine crumbs form, or crush manually using a rolling pin.
In a bowl, mix graham cracker crumbs, melted butter, granulated sugar, and cinnamon (if using) until the mixture resembles wet sand.
Spoon about 1 tablespoon of the crust mixture into each muffin cup, pressing it firmly into the bottom.
Bake for 5-7 minutes, or until slightly golden. Let cool while preparing the filling.
Step 2: Prepare the Cheesecake Filling
In a large bowl, beat softened cream cheese on medium speed until smooth (2-3 minutes).
Slowly pour in the sweetened condensed coconut milk, continuing to beat on low speed until creamy.
Add eggs one at a time, mixing after each addition. Be careful not to overmix to avoid air bubbles.
Mix in vanilla extract and lemon juice (if using).
Step 3: Fill and Bake the Cheesecakes
Divide the cheesecake filling evenly among the muffin cups, filling almost to the top.
Tap the muffin tin on the counter to release air bubbles.
Bake at 325°F (160°C) for 18-20 minutes, until the centers are just set but slightly jiggly.
Turn off the oven, crack the door, and let the cheesecakes cool for 10 minutes before transferring to a cooling rack.
Step 4: Chill the Cheesecakes
Chill the cheesecakes in the fridge for at least 4-6 hours (or overnight) for the best texture.
Step 5: Prepare the Pineapple Topping
In a small saucepan, combine crushed pineapple, granulated sugar, and cornstarch.
In a separate bowl, mix water and cornstarch, then add to the pineapple mixture.
Cook over medium heat, stirring until thickened and bubbly (3-5 minutes).
Stir in vanilla extract and let the topping cool.
Step 6: Assemble the Mini Cheesecakes
Once chilled, remove the cheesecakes from the muffin tin.
Spoon about 1 tablespoon of the pineapple topping onto each cheesecake.
Step 7: Garnish and Serve
Top with toasted coconut flakes, pineapple chunks, or whipped cream if desired.
Serve these tropical treats cold and enjoy the creamy coconut flavor with a tangy pineapple twist!
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Step-by-Step Guide
For perfect mini cheesecakes, follow this detailed sequence. First, ensure all ingredients, especially the cream cheese and eggs, are at room temperature for a smooth, lump-free filling. When pressing the crust into the liners, use a small glass or measuring spoon to create a firm, even base. For the filling, scrape down the bowl sides frequently while mixing. After baking, the crucial cooling step prevents cracking; let them rest in the turned-off oven with the door ajar before moving to a wire rack. Finally, patience is key—allow the cheesecakes to chill thoroughly, uncovered, for a set, creamy texture.
Serving Suggestions
These mini cheesecakes are versatile. Serve them as elegant individual desserts on a platter garnished with mint sprigs. For a party, present them in their liners for easy handling. Pair with a light, sparkling wine or a cup of strong coffee to balance the sweetness. They also make a fantastic addition to a tropical-themed brunch alongside fresh fruit.
How-to Summary
Create a graham cracker crust, press into a lined muffin tin, and pre-bake. Blend softened cream cheese with condensed coconut milk, eggs, and vanilla. Pour filling over crusts and bake until set. Cool slowly in the oven, then chill for several hours. Top with a cooked pineapple-cornstarch glaze and optional garnishes like toasted coconut.
Frequently Asked Questions
Can I use regular sweetened condensed milk?
Yes, but you will lose the distinct coconut flavor. For a similar tropical taste, add 1 teaspoon of coconut extract to the filling.
How do I prevent the cheesecakes from sticking to the liners?
Use high-quality non-stick liners or give them a very light spray with cooking oil. Allowing them to chill completely before peeling also helps.
Can I make these ahead of time?
Absolutely. They are ideal for making 1-2 days in advance. Store them covered in the refrigerator and add the pineapple topping and garnishes just before serving.
My filling is lumpy. What went wrong?
Lumps are typically from cold cream cheese. Ensure it is fully softened at room temperature for 1-2 hours before beating.
Can I freeze these mini cheesecakes?
Yes, without the topping. Wrap them tightly and freeze for up to a month. Thaw overnight in the refrigerator before adding the pineapple topping.
Common Mistakes to Avoid
- Overmixing the Filling: Once eggs are added, mix just until combined. Overbeating incorporates too much air, causing the cheesecakes to rise and fall dramatically, leading to cracks.
- Using Warm Topping: Applying the pineapple glaze before it has cooled to room temperature can cause the cheesecake surface to become wet and slippery.
- Skipping the Pre-bake: Not baking the crust briefly first can result in a soggy, crumbly base that doesn’t hold together.
- Rushing the Chill: Insufficient chilling time means the cheesecakes won’t be set properly and will be difficult to handle.
Conclusion
These Mini Pineapple Condensed Coconut Milk Cheesecakes are a delightful fusion of creamy richness and bright tropical fruit. By following the detailed steps and tips provided, you can avoid common pitfalls and create an impressive, portable dessert that’s sure to be a hit. The balance of the coconut-infused filling with the tangy pineapple topping makes each bite a perfect celebration of flavor. Enjoy the process and the delicious results!