Mini Pineapple Cheesecakes with Condensed Coconut Milk
Creamy, tropical, and bite‑sized — the perfect fusion of cheesecake and island flavors.
Introduction
Cheesecake is one of those desserts that never goes out of style. But when you shrink it down into mini portions and infuse it with tropical flavors like pineapple and coconut, you get something truly special. These Mini Pineapple Cheesecakes with Condensed Coconut Milk are creamy, tangy, and lightly sweet, with a buttery coconut biscuit base and a refreshing pineapple topping.
They’re ideal for summer parties, holiday gatherings, or simply when you want a dessert that feels indulgent yet light. The individual portions make them easy to serve, and the tropical flavors transport you straight to a sunny beach with every bite.
Ingredients Breakdown
For the Base
150g digestive biscuits – Crushed to form a crumbly, buttery crust.
60g melted butter – Binds crumbs together.
2 tablespoons grated coconut – Adds texture and tropical flavor.
For the Filling
400g cream cheese, room temperature – Smooth, creamy base.
1 can (400ml) condensed coconut milk – Sweetness and coconut richness.
2 eggs – Bind filling and add structure.
1 spoonful of corn (cornstarch) – Stabilizes filling.
1 teaspoon vanilla extract – Warm undertone.
200g fresh pineapple, cubed – Juicy bursts of flavor.
For Decoration
Thinly sliced fresh pineapple
Toasted grated coconut
Step‑by‑Step Instructions
Preheat Oven: Set oven to 160°C. Prepare a 12‑cup muffin tin with liners.
Make the Base: Crush biscuits, mix with melted butter and coconut. Press into liners.
Prepare Filling: Beat cream cheese until smooth. Add condensed coconut milk, eggs, cornstarch, and vanilla. Blend until creamy.
Add Pineapple: Fold in pineapple cubes gently.
Bake: Fill liners ¾ full. Bake 20–25 minutes until edges are firm but centers jiggle slightly.
Cool and Chill: Cool to room temperature, then refrigerate at least 2 hours.
Decorate: Top with pineapple slices and toasted coconut before serving.
Baking Science
Condensed coconut milk adds sweetness and creaminess without extra sugar.
Cornstarch stabilizes filling, preventing cracks.
Low oven temperature ensures gentle baking and smooth texture.
Mini size bakes faster and chills quicker than full cheesecakes.
Tips for Success
Use room‑temperature cream cheese for smooth blending.
Don’t overmix once eggs are added — prevents air bubbles.
Line muffin tin with paper cups for easy removal.
Toast coconut lightly for deeper flavor.
Variations
Tropical Mix: Add mango or passionfruit cubes.
Chocolate Base: Use crushed Oreos instead of digestives.
Nutty Twist: Add chopped macadamias to crust.
No‑Bake Version: Skip baking and chill filling in crusts.
Serving Ideas
Serve chilled with a drizzle of caramel sauce.
Pair with iced tea or piña coladas.
Arrange on a dessert platter for parties.
Garnish with mint leaves for freshness.
Storage
Refrigerator: Store in airtight container up to 4 days.
Freezer: Freeze without toppings for up to 1 month. Thaw before serving.
Nutrition (per mini cheesecake, approx.)
Calories: ~220
Protein: ~4g
Fat: ~12g
Carbs: ~24g
Conclusion
These Mini Pineapple Cheesecakes with Condensed Coconut Milk are a tropical twist on a classic dessert. Creamy, fruity, and bite‑sized, they’re perfect for entertaining or indulging yourself. With their coconut biscuit base, pineapple filling, and toasted topping, they’re as beautiful as they are delicious.