Mini Pineapple Coconut Milk Cheesecakes

 

Why You’ll Love This Recipe

These mini cheesecakes offer all the decadence of traditional cheesecake without the heaviness. The coconut milk adds a silky texture and subtle flavor, while fresh pineapple brings brightness and tang. They’re naturally portioned, easy to make, and beautiful to serve. Plus, the crust can be made gluten-free, making them suitable for various dietary preferences.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup crushed graham crackers (or gluten-free alternative)
1/4 cup melted coconut oil (or unsalted butter)
2 cups cream cheese (softened)
1 cup coconut milk (full-fat for creaminess)
1/2 cup granulated sugar (or coconut sugar for a healthier option)
1/4 cup fresh pineapple juice
1 teaspoon vanilla extract
3 large eggs
1 cup diced fresh pineapple (for topping)
Toasted coconut flakes (for garnish)

directions

1. Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.
2. In a bowl, mix the crushed graham crackers with melted coconut oil until well combined. Press firmly into the bottom of each cupcake liner to form the crust.
3. In a mixing bowl, beat the softened cream cheese until smooth.
4. Add coconut milk, sugar, pineapple juice, and vanilla extract. Mix until fully incorporated.
5. Add eggs one at a time, beating well after each addition.
6. Pour the filling over the crusts, filling each liner about three-quarters full.
7. Bake for 25 minutes, or until centers are just set.
8. Let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours.
9. Before serving, top each mini cheesecake with diced fresh pineapple and toasted coconut flakes.

Servings and timing

This recipe yields approximately 12 mini cheesecakes.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Variations

• Tropical Twist: Add a teaspoon of lime zest to the filling for extra citrus flavor.
• Nut Crust: Swap graham crackers for crushed macadamia nuts or almonds for a nutty base.
• Vegan Version: Use dairy-free cream cheese and egg replacers for a fully plant-based treat.
• Mini Tart Form: Use a mini tart pan instead of a muffin tin for a different presentation.
• Chocolate Drizzle: Add a light drizzle of dark chocolate over the top for contrast.

storage/reheating

Store the mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
They can also be frozen (without toppings) for up to 2 months. Thaw overnight in the fridge before topping and serving.
Reheating isn’t recommended, as cheesecake is best served chilled.

FAQs

Can I make these cheesecakes ahead of time?

Yes, they can be made a day or two in advance. Just wait to add toppings until right before serving.

Can I use canned pineapple instead of fresh?

Yes, but be sure to drain the canned pineapple well to avoid excess moisture.

Do I need to use full-fat coconut milk?

Full-fat coconut milk provides the creamiest texture, but light coconut milk can be used with slightly less richness.

Can I make these without eggs?

Yes, you can use a commercial egg replacer or flax eggs, though the texture may be slightly different.

How do I toast coconut flakes?

Spread coconut flakes on a baking sheet and toast in a 350°F oven for 5–7 minutes, stirring occasionally, until golden brown.

Can I use a blender instead of a mixer?

Yes, a high-powered blender can make the filling extra smooth, but avoid over-blending once the eggs are added.

How do I know when the cheesecakes are done?

The centers should be just set with a slight jiggle; they will firm up as they cool.

Can I make these in a regular pie dish?

Yes, but the baking time will increase. Bake until the center is set and a toothpick comes out mostly clean.

Is it okay to skip the crust?

Absolutely. You can bake the filling directly in liners for a crustless version.

What’s the best way to serve them?

Serve chilled, topped with pineapple and toasted coconut. A dollop of whipped cream also works great.

Conclusion

Mini Pineapple Coconut Milk Cheesecakes are a delightful, tropical-inspired dessert that’s both refreshing and satisfying. Whether you’re entertaining or simply treating yourself, these bite-sized cheesecakes deliver big on flavor and elegance. Try them once, and they just might become your new go-to summer dessert.

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