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.
Ingredients
Scale
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
Instructions
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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.
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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.
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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.
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Top and Serve:
- Once the cheesecakes are chilled and the topping is cool, spoon the pineapple topping evenly over each mini cheesecake.
- Serve chilled.
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.