Mini Cheesecakes with Pineapple and Sweetened Condensed Coconut Milk
These delightful mini cheesecakes capture the essence of sunshine and happiness with a hint of pineapple and the richness of sweetened condensed coconut milk. Perfect for a quick treat or entertaining guests!
Ingredients
For the crust
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 2 tablespoons sugar
For the cheesecake filling
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup sweetened condensed coconut milk
- 1 cup crushed pineapple, drained
For garnish
- Whipped cream (optional)
- Fresh pineapple slices or maraschino cherries (optional)
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar until well blended.
- Press the crust mixture into the bottom of a muffin tin lined with paper liners.
- In another bowl, beat the softened cream cheese until smooth; then add in the sugar, vanilla, and sweetened condensed coconut milk, mixing until creamy.
- Gently fold the crushed pineapple into the cream cheese mixture.
- Spoon the cheesecake mixture over the crusts in the muffin tin.
Baking
- Bake for about 20-25 minutes, or until the centers are set.
- Allow the cheesecakes to cool for at least 30 minutes at room temperature, then refrigerate for 2 hours.
Serving
- Once chilled, top with whipped cream and a slice of pineapple or a cherry before serving.
Notes
These cheesecakes can be made a day in advance and stored in the fridge. Feel free to swap out pineapple for your favorite fruit, or serve them in a colorful platter for added flair!