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How to Make Mini Pineapple Condensed Coconut Milk Cheesecakes
Step 1: Prepare the Crust
Start by making the graham cracker crust. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar (if using). Stir until the mixture resembles wet sand and the crumbs are fully coated with butter.
Next, divide the crust mixture evenly among the bottom of your mini cheesecake pans, muffin tins, or individual tart pans (you’ll need about 6-8 servings, depending on the size). Press the mixture down firmly with the back of a spoon to form a compact, even crust.
Place the pans in the refrigerator while you make the cheesecake filling. This helps the crust firm up.
Step 2: Make the Cheesecake Filling
In a mixing bowl, beat the cream cheese with a hand mixer or stand mixer until it’s smooth and creamy. Add the sweetened condensed coconut milk, coconut milk, vanilla extract, and lemon juice, and mix until well combined.
If you want to give your cheesecake an extra firm texture, dissolve 1/2 teaspoon of gelatin in 2 tablespoons of warm water and add it to the mixture. This step is optional, but it helps create a sturdier cheesecake if you’re planning to serve these mini cheesecakes outdoors or need them to hold their shape better.
Once everything is combined, gently fold in the well-drained crushed pineapple. Be sure to remove as much excess juice from the pineapple as possible, as it can make the filling too runny.
Step 3: Assemble the Cheesecakes
Now that the crust and filling are ready, it’s time to assemble your mini cheesecakes.
Spoon the cheesecake filling over the prepared graham cracker crusts in each individual serving. Use a small spatula or the back of a spoon to spread the filling evenly.
Once each cheesecake is filled, smooth the tops and return the pans to the refrigerator to chill for at least 3-4 hours, or preferably overnight. This allows the cheesecake to set and the flavors to meld together.
Step 4: Garnish and Serve
Once the cheesecakes are set, it’s time to garnish! Carefully remove each cheesecake from its pan and place it on a serving plate. Top each mini cheesecake with a few pineapple chunks or pineapple slices. For a little extra flair, sprinkle toasted coconut on top for added texture and flavor.
You can also add a dollop of whipped cream or a drizzle of chocolate syrup for even more indulgence.
Serve chilled and enjoy the tropical goodness!
Tips for Perfect Mini Pineapple Condensed Coconut Milk Cheesecakes
- Drain the Pineapple Well: To avoid a soggy cheesecake, make sure to drain the crushed pineapple thoroughly. You can even press it with a spoon to remove excess moisture. If you prefer fresh pineapple, just chop it into small pieces and drain any juice.
- Chill Time is Key: Let the cheesecakes chill for at least 3-4 hours, but for the best results, refrigerate them overnight. The longer they set, the firmer and more flavorful they’ll become.
- Customize the Toppings: Feel free to experiment with toppings. Try adding fresh fruit like mango or kiwi for a more exotic twist, or top with a sprinkle of chocolate shavings or caramel sauce for extra sweetness.
- Gelatin for Firmness: If you want a firmer, more stable cheesecake, use the optional gelatin. This is especially helpful if you plan to transport these mini cheesecakes or serve them at an outdoor gathering.
- Make Ahead: These cheesecakes are great for making ahead! You can prepare them the day before your event, and they’ll be ready to serve when you are.
Final Thoughts
Mini Pineapple Condensed Coconut Milk Cheesecakes are a tropical twist on the classic cheesecake, with a creamy, smooth filling and a deliciously crumbly crust. Whether you’re planning a summer party, hosting a barbecue, or simply want to indulge in a sweet treat, these mini cheesecakes will transport you to paradise with every bite.
They’re easy to make, fun to serve, and sure to impress. With the perfect balance of coconut and pineapple flavors, plus a rich, creamy texture, this dessert is a guaranteed crowd-pleaser. Treat yourself and your guests to these little bites of tropical heaven today!
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