Description
Mini pineapple coconut milk cheesecakes are creamy, tropical desserts perfect for any occasion. They combine the sweetness of pineapple with the richness of coconut milk for a delightful treat.
Ingredients
Scale
- 1 1/2 cups graham er crumbs
- 1/4 cup melted butter
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup sugar
- 1/2 cup coconut milk
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup crushed pineapple, drained
- Whipped cream for topping
Instructions
- Preheat oven to 325°F.
- Mix graham er crumbs and melted butter. Press into mini cheesecake pans.
- Beat cream cheese and sugar until smooth. Add coconut milk, eggs, and vanilla. Mix well.
- Fold in crushed pineapple.
- Pour filling over crusts. Bake for 20-25 minutes.
- Cool completely before serving. Top with whipped cream.
Notes
- Use full-fat coconut milk for best texture.
- Drain pineapple well to avoid excess moisture.
- Chill cheesecakes for 2 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: mini cheesecake, pineapple, coconut milk, dessert, tropical