Mini Pineapple Condensed Coconut Milk Cheesecakes
Jump to Recipe
If you’re looking for a dessert that brings a taste of the tropics right to your table, these Mini Pineapple Condensed Coconut Milk Cheesecakes are just the ticket! With a creamy coconut-infused filling, sweet pineapple topping, and a buttery graham cracker crust, these adorable individual cheesecakes are a breeze to make and sure to be a hit at any party, potluck, or family gathering.
Why You’ll Love This Recipe
- Tropical Flavors: The combination of pineapple and coconut is bright, refreshing, and just a little bit exotic—perfect for summer or anytime you need a mini getaway.
- Individual Servings: No need to fuss with slicing—these minis are perfectly portioned for parties or easy snacking.
- Simple Ingredients: You only need a handful of pantry staples to whip these up.
- Make-Ahead Friendly: Prepare ahead and chill until you’re ready to serve—so convenient for busy hosts!
Ingredients
For the Crust
- Graham cracker crumbs
- Unsalted butter, melted
- Granulated sugar
For the Cheesecake Filling
- Cream cheese, softened
- Sweetened condensed coconut milk
- Vanilla extract
- Lemon juice
- Eggs
For the Pineapple Topping
- Crushed pineapple, drained
- Granulated sugar
- Cornstarch
- Water
Optional Garnish
- Toasted coconut flakes
- Whipped cream
For exact amounts, see the recipe card below!
How to Make Mini Pineapple Condensed Coconut Milk Cheesecakes
1. Make the Crust
Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.
In a bowl, mix together graham cracker crumbs, melted butter, and sugar until the texture is like wet sand. Spoon about 1 tablespoon into each liner and press down firmly to form a compact crust. I like to use the back of a spoon or a small glass for this step. Bake for 5 minutes, then set aside to cool.
2. Prepare the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth and creamy. Add sweetened condensed coconut milk, vanilla, and lemon juice, mixing until fully combined. Beat in the eggs one at a time, just until incorporated—don’t overmix!
Spoon the filling over the cooled crusts, filling each liner about three-quarters full.
3. Bake
Bake for 18–20 minutes, or until the centers are set but still have a slight jiggle. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours (or overnight) to set completely.
4. Make the Pineapple Topping
In a small saucepan, combine the drained crushed pineapple, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and becomes bubbly. Let the topping cool completely before spooning it over the chilled cheesecakes.
5. Serve
Top each mini cheesecake with a spoonful of pineapple topping. Add a dollop of whipped cream and a sprinkle of toasted coconut flakes if you like. Serve chilled and enjoy a bite of paradise!
Tips for Perfect Mini Cheesecakes
- Pack the Crust Firmly: Use the back of a spoon or a glass to press the crust into the liners—this helps it stay together.
- Don’t Overmix: Mix just until the eggs are incorporated to avoid cracks and keep the filling creamy.
- Chill Thoroughly: Give the cheesecakes plenty of time to chill so they set up nicely and are easy to remove from the liners.
- Drain Pineapple Well: Too much liquid in the topping can make it runny—drain thoroughly for best results.
Variations
- Mango Twist: Swap the pineapple for mango puree or diced mango for a different tropical flavor.
- No-Bake Option: Use your favorite no-bake cheesecake base and top with pineapple compote.
- Gluten-Free: Substitute gluten-free graham crackers or use a nut-based crust.
- Dairy-Free: Use dairy-free cream cheese and coconut cream instead of traditional cream cheese.
Storage & Make-Ahead
- Refrigerate: Store in an airtight container in the fridge for up to 5 days.
- Freeze: Freeze without the topping for up to 1 month. Thaw in the fridge and add the pineapple topping before serving.
Recipe FAQs
Can I use canned pineapple?
Yes, canned crushed pineapple works great—just drain it well.
What is sweetened condensed coconut milk?
It’s a dairy-free version of condensed milk made from coconut milk and sugar. Regular sweetened condensed milk can be used if you prefer.
Can I make these ahead?
Absolutely! These cheesecakes can be made a day or two ahead and stored in the fridge.
Can I use a different crust?
Yes! Try a coconut or almond flour crust for a new flavor and texture.
How do I prevent cracks?
Avoid overmixing and bake at a low temperature. A slight jiggle in the center means they’re just right.
Can I skip the pineapple topping?
Of course! Top with fresh fruit, caramel, or enjoy them plain.
How do I toast coconut flakes?
Spread coconut flakes on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring occasionally, until golden.
Can I make a full-size cheesecake?
Yes, use a 9-inch springform pan and bake for 50–60 minutes.
Are these kid-friendly?
Definitely! Kids love the mini size and sweet, tropical flavors.
Final Thoughts
These Mini Pineapple Condensed Coconut Milk Cheesecakes are the ultimate tropical treat—creamy, fruity, and so easy to make. Whether you’re hosting a party, planning a luau, or just want to brighten up your week, these little cheesecakes are sure to bring smiles all around. Whip up a batch and enjoy a taste of the islands, no passport required!
