These Mini Pineapple and Condensed Coconut Milk Cheesecakes are tropical, creamy, and absolutely delightful. The combination of sweet pineapple and rich coconut milk makes for a perfect, bite-sized treat that’s great for parties or a fun dessert option at home. Follow this detailed recipe to create a batch of these mini cheesecakes that are sure to impress.
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Pineapple Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
- 1/4 cup sweetened condensed coconut milk (or regular sweetened condensed milk)
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 cup sweetened shredded coconut, toasted
- Fresh pineapple slices or chunks for garnish (optional)