Go Back

Mini Pineapple Condensed Coconut Milk Cheesecakes

These Mini Pineapple Condensed Coconut Milk Cheesecakes are a tropical delight, featuring a creamy coconut filling, a crunchy graham cracker crust, and a topping of fresh pineapple and caramel.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 2 hours 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs Provides a sweet, crunchy base that pairs perfectly with the creamy filling.
  • 0.25 cups granulated sugar A spoonful of sweetness to enhance the graham cracker flavor.
  • 0.5 cups unsalted butter, melted Brings everything together and adds richness; it’s like liquid gold!
Cheesecake Filling
  • 16 oz cream cheese, softened The star of the show! Make sure it’s soft for a creamy texture.
  • 0.5 cups granulated sugar Balances the creaminess and enhances the flavors.
  • 1 tsp vanilla extract Adds warmth and depth to the filling.
  • 1 cup sweetened condensed coconut milk A luscious, dairy-free alternative that gives a tropical flair.
  • 2 large eggs These help bind everything together beautifully, creating that perfect cheesecake consistency.
Topping
  • 1.5 cups fresh pineapple chunks Juicy and vibrant, they add a fresh burst to each bite.
  • 0.25 cups caramel sauce For that touch of decadence and an irresistible drizzle!
  • 0.25 cups toasted coconut flakes Crunchy and toasty, they give a lovely texture.
  • to taste crushed graham cracker crumbs A sprinkle for a touch of nostalgia and crunch.

Method
 

Preparation
  1. Preheat oven to 325°F (163°C) and line a muffin tin with paper liners.
  2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter.
  3. Press about 1 tablespoon of the mixture firmly into the bottom of each muffin liner.
  4. Bake crust in the preheated oven for 5 minutes.
  5. In a large bowl, beat softened cream cheese until smooth.
  6. Add granulated sugar and vanilla extract, mixing until well combined.
  7. Gradually pour in sweetened condensed coconut milk while mixing.
  8. Add eggs one at a time, beating on low speed just until blended.
  9. Divide the cheesecake mixture evenly among the muffin liners, filling each about 3/4 full.
  10. Bake for 18-20 minutes or until centers are set. Let cool completely.
  11. Refrigerate the cheesecakes for at least 2 hours.
Topping
  1. Before serving, top each mini cheesecake with fresh pineapple chunks, drizzle with caramel sauce, and sprinkle with toasted coconut flakes and crushed graham cracker crumbs.
Serving
  1. Carefully remove the mini cheesecakes from muffin tins and arrange them on a serving platter.

Notes

Keep your oven door closed while baking to maintain temperature. For a gluten-free version, use gluten-free graham crackers. You can prepare these mini cheesecakes up to two days in advance and store them covered in the fridge.