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How to Make Mini Pineapple Condensed Coconut Milk Cheesecakes
Step 1: Prepare the Crust
- Preheat the oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners or grease the tin with a little butter or non-stick spray.
- In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and sugar (if using). Stir until the crumbs are evenly coated with butter.
- Spoon about 1 tablespoon of the crust mixture into each muffin cup, pressing it down gently to form an even base. Use the back of a spoon or your fingers to pack the crumbs tightly.
- Bake the crusts for about 5-7 minutes, or until they are lightly golden and firm to the touch. Remove from the oven and set aside to cool while you prepare the cheesecake filling.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
- Add the condensed coconut milk, coconut cream, and vanilla extract, and continue to beat until the mixture is smooth and combined.
- Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
- Gently fold in the crushed pineapple (be sure to drain it well to avoid excess liquid) and the cornstarch if you’re using it to help thicken the filling.
- Spoon the cheesecake batter over the cooled crusts, filling each muffin cup about 3/4 full.
- Bake the mini cheesecakes for 20-25 minutes, or until the edges are set but the center is still slightly jiggly. You can also check for doneness by gently tapping the side of the pan—if the filling wobbles slightly in the center, it’s done.
- Let the cheesecakes cool completely in the muffin tin, then transfer to the refrigerator and chill for at least 3 hours, or overnight if possible.
Step 3: Make the Pineapple Topping
- While the cheesecakes are chilling, make the pineapple topping. In a small saucepan, combine the chopped pineapple, pineapple juice, and honey or maple syrup. Cook over medium heat for about 5 minutes, stirring occasionally, until the pineapple softens and the syrup thickens slightly.
- Remove from heat and let the topping cool. If desired, toast some coconut flakes in a dry skillet over low heat for 2-3 minutes until golden and fragrant.
Step 4: Assemble and Serve
- Once the mini cheesecakes have chilled, remove them from the muffin tin and place them on a serving platter.
- Top each cheesecake with a spoonful of the pineapple topping and a sprinkle of toasted coconut flakes.
- Serve immediately, or keep them refrigerated until ready to enjoy!
Why You Should Eat Mini Pineapple Condensed Coconut Milk Cheesecakes
These Mini Pineapple Condensed Coconut Milk Cheesecakes are the perfect dessert for anyone who loves tropical flavors and creamy desserts. The combination of coconut milk, pineapple, and cheesecake creates an indulgent yet refreshing treat that feels like a vacation in a bite. The individual servings are easy to enjoy and make for a great party or gathering dessert.
Plus, the coconut creaminess pairs beautifully with the pineapple’s tangy sweetness, while the graham cracker crust provides just the right amount of crunch to balance out the smooth filling. Whether you’re celebrating a special occasion or treating yourself to something sweet, these cheesecakes are guaranteed to be a hit!
So, the real question is—Would you eat Mini Pineapple Condensed Coconut Milk Cheesecakes? If you’re a fan of tropical flavors, creamy textures, and individual desserts, the answer is definitely yes!
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