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.
Ingredients
Scale
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
Instructions
- 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.
- Pulverize biscuits and cinnamon in a food processor until achieving fine, uniform crumbs. Incorporate melted butter and pulse until mixture becomes cohesive.
- Distribute the crumb mixture evenly across prepared muffin pans, using a flat-bottomed glass to compact the base firmly and create a solid foundation.
- Dissolve jelly crystals completely in boiling water, stirring until no granules remain. Add cold water and allow mixture to cool without setting.
- Using an electric mixer, blend cream cheese and sweetened condensed coconut milk until achieving a silky, smooth consistency.
- Gently fold cooled jelly and crushed pineapple into the cream cheese mixture, ensuring even distribution of ingredients.
- Whip thickened cream until soft, cloudlike peaks form. Delicately incorporate whipped cream into the pineapple mixture, maintaining its light texture.
- Carefully spoon the creamy filling over the prepared biscuit bases, tapping pans gently to eliminate potential air pockets and creating a smooth surface.
- Refrigerate cheesecakes for a minimum of 6 hours, allowing them to set completely and develop optimal flavor and texture.
- When ready to serve, carefully separate cheesecakes from pan edges using a knife. Lift each mini cheesecake using the parchment paper strips.
- 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