Best Mini Pineapple and Condensed Coconut Milk Cheesecakes Recipe

Mini pineapple and condensed coconut milk cheesecakes represent a tropical paradise nestled in delicate dessert cups.

Sweet, tangy flavors dance across your palate with each delightful bite.

Creamy textures blend seamlessly with bright fruit notes, creating a luxurious experience.

Delicate graham cracker bases provide a perfect crunch against silky smooth filling.

Compact individual servings make these miniature treats ideal for gatherings or quiet moments of indulgence.

Exotic ingredients reimagine an ordinary dessert into an extraordinary culinary adventure that promises to surprise and delight.

Rich, decadent morsels invite you to savor every spoonful with pure enjoyment.

Toppings That Pair with Pineapple Coconut Cheesecakes

• Boost Tropical Vibes: Pair these mini cheesecakes with a chilled piña colada cocktail or a refreshing coconut water mocktail to enhance the tropical pineapple and coconut flavors.
• Create Texture Contrast: Serve alongside crispy macadamia nut cookies or toasted coconut flakes to add a delightful crunch that complements the creamy cheesecake texture.
• Elevate Dessert Experience: Drizzle a small amount of passionfruit coulis or sprinkle toasted coconut shavings on top to introduce an extra layer of tropical brightness and complexity.
• Balance Sweet Notes: Include a small scoop of tangy lime sorbet or passion fruit granita on the side to cut through the richness and provide a zesty palate cleanser between bites.

Flavor Variations for Mini Cheesecakes

• Tropical Mango Medley: Swap crushed pineapple with fresh diced mango for a vibrant, sweeter flavor profile. Use mango jelly crystals to enhance the tropical essence and complement the fruity notes.
• Passion Fruit Paradise: Replace pineapple with passion fruit pulp for a tangy, exotic taste. Incorporate passion fruit jelly crystals to intensify the zesty tropical character of the cheesecakes.
• Berry Bliss Fusion: Substitute pineapple with mixed berries like raspberries and strawberries. Use berry-flavored jelly crystals to create a rich, deep red color and add a sweet-tart dimension to the dessert.
• Citrus Sunrise Splash: Incorporate lemon or orange zest into the cream cheese mixture. Use citrus-flavored jelly crystals to bring a bright, refreshing twist to the classic cheesecake recipe.

Mini Pineapple Coconut Milk Cheesecakes Bursting with Tropical Flavor

• Unlock Tropical Dessert Bliss: These mini cheesecakes deliver an explosion of pineapple and coconut flavors that transport you to a sunny beach paradise with every delightful bite.
• Effortless Elegance in Minutes: By using simple techniques like food processor mixing and silicone molds, you can create stunning individual desserts that look professionally crafted yet require minimal culinary skills.
• No-Bake Convenience Meets Creamy Indulgence: Skip the oven stress and enjoy a luxuriously smooth cheesecake that sets perfectly in the refrigerator, making it an ideal make-ahead treat for busy home cooks who want maximum flavor with minimal effort.
• Customizable Crowd-Pleaser: Perfect for summer gatherings, potlucks, or intimate dinner parties, these portable cheesecakes can be easily decorated and personalized, ensuring they'll impress guests and satisfy every sweet tooth.

Ingredients for Mini Pineapple Coconut Cheesecakes

• Digestive Biscuits, Cinnamon: Provides a crumbly, slightly spiced foundation for the cheesecake with a classic sweet and warm flavor profile.
• Unsalted Butter: Helps bind the biscuit crumbs and creates a solid, rich base that holds the cheesecake together.

• Cream Cheese: Delivers a smooth, tangy base for the cheesecake with a classic creamy texture.
• Sweetened Condensed Coconut Milk: Adds richness, sweetness, and a tropical coconut undertone to the dessert.
• Pineapple Crushed: Brings bright, tropical fruit flavor and natural sweetness to the cheesecake.
• Jelly Crystals: Provides additional structure and a subtle flavor enhancement to the filling.
• Boiling Water, Cold Water: Helps dissolve and set the jelly crystals for the right consistency.

• Thickened Cream: Creates a light, airy topping with a luxurious texture for piping and garnishing.

How to Assemble Mini Pineapple Cheesecakes with Coconut Milk

Step 1: Prepare Baking Workspace

Grab a silicone muffin pan and lightly spray with cooking oil. Cut small baking paper strips to line each muffin cavity, letting them hang over the edges for easy removal.

Step 2: Create Crumbly Biscuit Base

• Biscuits
• Cinnamon
• Melted butter

Pulse biscuits and cinnamon in a food processor until finely ground. Add melted butter and blend until mixture is well combined. Divide crumb mixture evenly into muffin cavities. Use a flat-bottomed glass to press mixture firmly and create a compact base. Chill in refrigerator.

Step 3: Prepare Jelly Liquid

Dissolve jelly crystals by pouring boiling water over them. Stir until completely dissolved. Add cold water and set aside to cool without letting it set.

Step 4: Mix Cheesecake Filling

• Prepared jelly liquid
• Crushed pineapple

Mix until ingredients are evenly distributed.

Step 5: Incorporate Whipped Cream

Whip thickened cream until soft peaks form. Carefully fold whipped cream into pineapple mixture, maintaining a light and airy texture.

Step 6: Fill Cheesecake Bases

Spoon the creamy mixture over chilled biscuit bases. Tap pan gently on counter to remove air bubbles. Smooth the surface with a spatula.

Step 7: Chill and Set

Refrigerate cheesecakes for at least 6 hours or overnight until completely set.

Step 8: Serve and Decorate

Carefully run a knife around edges of each cheesecake. Use paper strips to lift cheesecakes from pan. Whip remaining cream to firm peaks. Pipe decorative cream swirls on top of each mini cheesecake.

Enjoy your delightful Mini Pineapple and Coconut Cheesecake Delights!

Tips for Creamy Pineapple Coconut Cheesecakes

• Crush Biscuits Perfectly: Pulse biscuits in the food processor until they become fine, even crumbs for a smooth, compact base that holds together beautifully.
• Prevent Jelly Lumps: Allow the dissolved jelly to cool completely but not set before mixing into the cream cheese to ensure a silky, lump-free texture.
• Whip Cream Strategically: When whipping cream, stop just as soft or firm peaks form to maintain the ideal light and airy consistency without over-beating.
• Chill Thoroughly: Refrigerate cheesecakes for the full 6 hours or overnight to guarantee a firm, clean-cutting dessert that holds its shape perfectly.
• Release with Ease: Use the extended baking paper strips as handles to gently lift cheesecakes from the silicone molds without damaging their delicate structure.

Store Mini Cheesecakes the Right Way

• Refrigerate: Store cheesecakes in an airtight container for up to 3-4 days. Keep them covered with plastic wrap or sealed lid to prevent moisture loss and absorbing other refrigerator odors.
• Freeze: Wrap individual cheesecakes tightly in plastic wrap, then place in freezer-safe container. Freeze for maximum 2 months. Thaw overnight in refrigerator before serving.
• Serve Chilled: Always consume these mini cheesecakes cold directly from refrigerator. Avoid leaving at room temperature for extended periods to maintain texture and prevent bacterial growth.

Mini Pineapple and Condensed Coconut Milk Cheesecakes Recipe

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4.6 from 14 reviews

• Total Time: 25 minutes
• Yield: 8 1x

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Description

Tropical mini cheesecakes blend creamy coconut richness with sweet pineapple for a dreamy dessert. Rich layers of tangy cream cheese and silky condensed milk create an irresistible Hawaiian-inspired treat you cannot resist.

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Ingredients

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Main Ingredients:

• 250g cream cheese, at room temperature
• 180g plain sweet biscuits (such as Nice, Granita, or Milk Arrowroot)
• 250 milliliters (1 cup) thickened cream
• 150g (½ cup) well-drained crushed pineapple
• 90g packet pineapple-flavored jelly

Liquid Ingredients:

• 125 milliliters (½ cup) sweetened condensed coconut milk
• 125 milliliters (½ cup) boiling water
• 160 milliliters (⅔ cup) cold water

Supplementary Ingredients:

• 90g unsalted butter, melted
• ½ teaspoon ground cinnamon

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Instructions

1. Prepare silicone muffin pans by lightly coating with oil spray and placing a small parchment paper strip in each cavity, allowing excess to hang over sides for easy removal.
2. Pulverize biscuits and cinnamon in a food processor until achieving fine, uniform crumbs. Incorporate melted butter and pulse until mixture becomes cohesive.
3. Distribute the crumb mixture evenly across prepared muffin pans, using a flat-bottomed glass to compact the base firmly and create a solid foundation.
4. Dissolve jelly crystals completely in boiling water, stirring until no granules remain. Add cold water and allow mixture to cool without setting.
5. Using an electric mixer, blend cream cheese and sweetened condensed coconut milk until achieving a silky, smooth consistency.
6. Gently fold cooled jelly and crushed pineapple into the cream cheese mixture, ensuring even distribution of ingredients.
7. Whip thickened cream until soft, cloudlike peaks form. Delicately incorporate whipped cream into the pineapple mixture, maintaining its light texture.
8. Carefully spoon the creamy filling over the prepared biscuit bases, tapping pans gently to eliminate potential air pockets and creating a smooth surface.
9. Refrigerate cheesecakes for a minimum of 6 hours, allowing them to set completely and develop optimal flavor and texture.
10. When ready to serve, carefully separate cheesecakes from pan edges using a knife. Lift each mini cheesecake using the parchment paper strips.
11. Whip remaining cream to firm, structured peaks and pipe elegant decorative swirls atop each mini cheesecake for a professional, appealing finish.

Notes

• Prep ahead by chilling the silicone molds to help the base set quickly and prevent sticking.
• Use room temperature cream cheese for smoother blending and preventing lumps in the mixture.
• Select ripe, sweet pineapple for maximum flavor and natural sweetness in the cheesecakes.
• Allow jelly mixture to cool completely before adding to prevent curdling the cream cheese base.
• Tap the filled molds gently on the counter to release any trapped air bubbles for a perfect, smooth texture.
• Ensure refrigeration time is at least 6 hours for the ideal firm and creamy cheesecake consistency.

• Prep Time: 25 minutes
• Category: Desserts
• Method: None
• Cuisine: Global

Nutrition

• Serving Size: 8
• Calories: 406
• Sugar: 24g
• Sodium: 170mg
• Fat: 30g
• Saturated Fat: 18g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 90mg