Mini Pineapple Coconut Cheesecakes (Easy Tropical Treat!)

Escape to the tropics with these delightful Mini Pineapple Coconut Cheesecakes! These individual treats feature a classic graham cracker crust, a uniquely creamy cheesecake filling made with sweetened condensed coconut milk and pineapple juice, and a sweet, chunky pineapple topping. I adore the combination of pineapple and coconut, and using sweetened condensed coconut milk gives these Mini Pineapple Coconut Cheesecakes a subtle tropical richness that’s absolutely divine. They’re perfect for parties, showers, or anytime you want an easy, elegant, and sunshine-filled dessert, especially lovely now during these beautiful mid-April days!

Why You’ll Love These Mini Pineapple Coconut Cheesecakes

• Tropical Flavor Paradise: The combination of pineapple and coconut milk creates a delicious island vibe.
• Uniquely Creamy Filling: Sweetened condensed coconut milk provides a unique richness and subtle coconut flavor.
• Perfectly Portioned: Made in a muffin tin for easy individual servings.
• Easy to Make: Uses straightforward steps for the crust, filling, and topping.
• Beautiful Presentation: These mini cheesecakes look elegant topped with pineapple.

Ingredients for Mini Pineapple Coconut Cheesecakes

Here’s what you’ll need to make these tropical mini cheesecakes. The full list with measurements is in the recipe card below.

Crust

• Graham cracker crumbs (Crumb)
• Granulated sugar (Sweetener)
• Melted butter (Fat)

Cheesecake Filling

• Cream cheese, softened (Dairy)
• Sweetened condensed coconut milk (Dairy Alternative/Sweetener)
• Large eggs (Binder)
• Vanilla extract (Flavoring)
• Pineapple juice (Liquid/Flavoring)

Pineapple Topping

• Crushed pineapple, drained (Canned Fruit)
• Granulated sugar (Sweetener)
• Cornstarch (Thickener)
• Water (Liquid)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love the tropical focus of these Mini Pineapple Coconut Cheesecakes, but here are some variations:

• Add Toasted Coconut: Sprinkle toasted shredded coconut over the topping or mix it into the crust.
• Lime Twist: Add lime zest to the cheesecake filling instead of or in addition to the pineapple juice for a piña colada feel.
• Different Crust: Use crushed vanilla wafers or golden Oreos for the crust.
• Macadamia Nuts: Sprinkle chopped macadamia nuts over the topping.
• Rum Extract: Add a hint of rum extract to the cheesecake filling for an extra tropical kick.

How to Make Mini Pineapple Coconut Cheesecakes

Let me show you how easy it is to make these tropical Mini Pineapple Coconut Cheesecakes:

Prepare the Crust

1. First, I preheat my oven to 325°F (165°C). I line a standard 12-cup muffin tin with cupcake liners.
2. In a medium bowl, I mix the graham cracker crumbs, granulated sugar, and melted butter until the crumbs are evenly moistened.
3. I press about 1-1.5 tablespoons of the mixture firmly into the bottom of each cupcake liner.
4. I bake the crusts for 5 minutes. Then, I remove them from the oven and allow them to cool while I prepare the filling.

Make the Cheesecake Filling

1. In a large bowl, using an electric mixer, I beat the softened cream cheese until it’s completely smooth.
2. I gradually beat in the sweetened condensed coconut milk until combined.
3. Next, I add the eggs, one at a time, mixing well on low speed after each addition just until incorporated. It’s important not to overmix once the eggs are in.
4. Finally, I mix in the vanilla extract and pineapple juice until smooth.

Bake the Cheesecakes

1. I pour or spoon the cheesecake filling evenly over the cooled crusts in the muffin liners, filling them almost to the top.
2. I bake in the preheated oven for 20-25 minutes, or until the edges are set and the centers are almost set (they should still have a very slight wobble).

Cool and Chill

1. I let the mini cheesecakes cool completely in the muffin tin on a wire rack.
2. Once cool, I cover the muffin tin loosely with plastic wrap and refrigerate for at least 2 hours (longer is better!) until the cheesecakes are fully chilled and set.

Prepare the Pineapple Topping

1. While the cheesecakes chill (or just before serving), I make the topping. In a small saucepan, I combine the drained crushed pineapple, granulated sugar, cornstarch, and water.
2. I cook over medium heat, stirring constantly, until the mixture boils and thickens.
3. I remove it from the heat and let the pineapple topping cool completely.

Top and Serve

1. Top cheesecakes with pineapple topping
2. Serve

Tips and Tricks for the BEST Mini Cheesecakes

Here are my secrets for making these Mini Pineapple Coconut Cheesecakes truly exceptional:

• Room Temperature Cream Cheese: Essential for a smooth, lump-free cheesecake filling.
• Use Sweetened Condensed Coconut Milk: This specific ingredient provides the unique flavor and sweetness profile. Regular condensed milk can be used, but it won’t have the coconut flavor.
• Don’t Overmix: Especially after adding eggs! Overmixing incorporates too much air and can lead to cracks or a rubbery texture.
• Don’t Overbake: Bake just until the centers are almost set. They will finish setting as they cool and chill.
• Cool Topping Completely: Ensure the pineapple topping is fully cooled before spooning it onto the chilled cheesecakes.

How to Serve

These Mini Pineapple Coconut Cheesecakes are perfect served chilled! Enjoy them:

• As Individual Desserts: Perfect for parties, showers, or portion-controlled treats.
• For Tropical Themed Parties: A fantastic addition to a tropical or luau-themed event.
• Spring/Summer Gatherings: A light and fruity dessert perfect for warmer weather.
• With Extra Toppings: Add a dollop of whipped cream (or coconut whipped cream) and toasted coconut flakes.

Make Ahead and Storage

These mini cheesecakes are ideal for making ahead!

• Make Ahead: Prepare the cheesecakes completely (including topping) up to 2 days in advance.
• Storage: Store them in an airtight container in the refrigerator for up to 4-5 days. Keep them covered to prevent them from drying out or absorbing fridge odors.

FAQs about Mini Pineapple Coconut Cheesecakes

• Can I use regular sweetened condensed milk?
  • Yes, but you will lose the subtle coconut flavor imparted by the sweetened condensed coconut milk. The overall taste will be more like a standard pineapple cheesecake.
• Can I use fresh pineapple for the topping?
  • Yes, finely dice fresh pineapple. You might need to cook it slightly longer and potentially adjust the sugar depending on the pineapple’s sweetness. Canned crushed pineapple provides consistent results easily.
• Can I freeze these mini cheesecakes?
  • Yes, these freeze fairly well. Freeze them without the final fresh garnish in an airtight container for up to 1 month. Thaw overnight in the refrigerator. The crust may soften slightly upon thawing.

Enjoy this delightful taste of the tropics with these Easy Mini Pineapple Coconut Cheesecakes! They are a truly luscious treat.

Mini Pineapple Coconut Cheesecakes

• Author: Caoimhe Byrne
• Prep Time: 20 minutes
• Chill Time: 2 hours
• Cook Time: 30 minutes
• Total Time: 2 hours 50 minutes
• Yield: 12 mini cheesecakes 1x
• Category: Dessert, Cheesecake
• Cuisine: American, Tropical

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Description

These Mini Pineapple Coconut Cheesecakes feature a classic graham cracker crust, a smooth and creamy cheesecake filling made with sweetened condensed coconut milk and pineapple juice, and a sweet pineapple topping. A delightful tropical treat in individual portions.

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Ingredients

Scale 1x2x3x

For the Graham Cracker Crust:

• 1 cup graham cracker crumbs (from about 7–8 full crackers)
• 2 tablespoons granulated sugar
• 1/4 cup (1/2 stick, 57g) unsalted butter, melted

For the Cheesecake Filling:

• 16 ounces (two 8-ounce blocks) cream cheese, softened to room temperature
• 1 (14-ounce) can sweetened condensed coconut milk (see notes)
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/4 cup pineapple juice

For the Pineapple Topping:

• 8 ounces crushed pineapple, drained
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1/4 cup water

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Instructions

• Prepare the Crust:

  • Preheat oven to 325°F (165°C). Line a standard 12-cup muffin tin with paper liners.
  • In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until the crumbs are evenly moistened.  
  • Press about 1-1.5 tablespoons of the crumb mixture firmly into the bottom of each paper liner.
  • Bake the crusts for 5 minutes. Remove from oven and let cool slightly while preparing the filling. Keep the oven preheated.

• Make the Cheesecake Filling:

  • In a large bowl, using an electric mixer (hand mixer or stand mixer), beat the softened cream cheese on medium speed until completely smooth and creamy.
  • Gradually beat in the sweetened condensed coconut milk until well combined.
  • Add the room-temperature eggs one at a time, beating on low speed until just combined after each addition.
  • Beat in the vanilla extract and pineapple juice until smooth. Do not overmix.

• Fill and Bake Cheesecakes:

  • Pour the cheesecake filling evenly over the pre-baked crusts in the muffin liners, filling each cup about 3/4 full.
  • Bake for 20-25 minutes, or until the edges are set and the centers are almost set (they should still have a slight wobble).

• Cool and Chill Cheesecakes:

  • Let the cheesecakes cool completely in the muffin tin at room temperature.
  • Once cool, cover the muffin tin with plastic wrap and refrigerate for at least 2 hours (or up to overnight) until fully chilled and set.

• Prepare the Pineapple Topping:

  • In a small saucepan, combine the drained crushed pineapple, granulated sugar, cornstarch, and water. Whisk until the cornstarch is dissolved.
  • Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
  • Remove from heat and let the pineapple topping cool completely.

• Top and Serve:

  • Once the cheesecakes are chilled and the topping is cool, spoon the pineapple topping evenly over each mini cheesecake.
  • Serve chilled.

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Notes

• Sweetened Condensed Coconut Milk: This is a key ingredient for the flavor and texture. It’s typically found in the baking aisle or international section. Do not substitute regular sweetened condensed milk unless you want a different flavor profile. Do not substitute regular coconut milk.
• Cream Cheese: Ensure the cream cheese is fully softened for a smooth, lump-free filling.
• Room Temperature Eggs: Help the filling ingredients incorporate more smoothly.
• Doneness: Bake until the edges are set and the center is just slightly jiggly. The cheesecakes will continue to set as they cool and chill.
• Cooling/Chilling: Allow the cheesecakes to cool gradually and chill thoroughly for the best texture.
• Storage: Store leftover cheesecakes covered in the refrigerator for up to 4 days.