Tropical Bliss: Mini Pineapple and Condensed Coconut Milk Cheesecakes Recipe

Delicate mini cheesecakes with a tropical twist of pineapple and condensed coconut milk promise a dessert adventure that melts in your mouth.

These bite-sized treats pack an incredible punch of rich, creamy flavors that dance across your palate.

Each small cheesecake delivers a perfect balance of tangy pineapple and smooth coconut essence.

The golden crust provides a delightful crunch that complements the silky filling beautifully.

Minimal ingredients and simple preparation make these mini desserts an absolute breeze to create.

Nobody can resist these petite, elegant sweets that showcase pure tropical decadence.

You’ll want to whip up a batch of these irresistible mini cheesecakes for your next gathering or sweet indulgence.

Quick Recipe Overview

Prep Time: 25 minutes

Cook Time: 0 minutes

Total Time: 25 minutes

Calories: 284 kcal

Servings: 9

Ingredients for Mini Pineapple and Coconut Milk Cheesecakes

• Digestive Biscuits: Crumbly foundation that adds a delightful texture and subtle sweetness to the cheesecake base.
• Ground Cinnamon: Warm spice that brings a gentle aromatic touch and enhances the overall flavor profile.
• Unsalted Butter: Binding agent that helps create a cohesive and crisp crust with a rich, smooth consistency.

• Cream Cheese: Creamy base that provides a luxurious, tangy backdrop for the cheesecake's smooth texture.
• Sweetened Condensed Coconut Milk: Adds rich sweetness and tropical coconut essence, creating a luscious and indulgent filling.
• Pineapple Pieces: Vibrant fruit that introduces a zesty, tropical brightness and fresh texture to the cheesecake.
• Tropical Jelly Crystals: Adds a subtle fruity undertone and helps stabilize the filling's structure.
• Thickened Cream: Contributes lightness and creates a silky, airy texture when folded into the mixture.

• Thickened Cream: Provides a classic, elegant finishing touch with its soft, billowy peaks.

Tools for Mini Pineapple Coconut Cheesecakes

• Food Processor: Essential for creating fine biscuit crumbs and mixing the base mixture.
• Silicone Muffin Pan (12-hole, 80ml): Crucial for shaping individual mini cheesecakes.
• Electric Mixer: Perfect for beating cream cheese and whipping cream smoothly.
• Flat-Bottomed Glass: Helps press biscuit base firmly and evenly into muffin holes.
• Heatproof Bowl: Needed for dissolving jelly crystals with boiling water.
• Knife: Used for loosening cheesecakes from pan edges.
• Baking Paper: Helps lift cheesecakes out of the pan with ease.
• Whisk or Spoon: For stirring jelly and mixing ingredients.
• Piping Bag (optional): Useful for creating decorative cream swirls on top.

How to Make Mini Pineapple Cheesecakes

Tropical Cheesecake Paradise

• Muffin Pan Preparation

Grab your silicone muffin pan and give it a light spray. Create small paper handles by placing thin strips that peek out over the edges.

• Crumbly Foundation

Crush biscuits and blend with cinnamon until they become a fine powder. Mix in melted butter until the mixture looks like soft sand. Press the mixture firmly into each muffin cavity using a smooth glass bottom. Chill in the refrigerator.

• Jelly Magic

Dissolve jelly crystals in boiling water, stirring until completely smooth. Add cold water and let the liquid cool down naturally.

• Creamy Filling

Whip cream cheese and coconut milk until silky and luxurious. Gently fold in the cooled jelly and crushed pineapple chunks. Whip some cream until it forms soft peaks and fold into the mixture.

• Chilling Time

Pour the dreamy mixture over the biscuit base. Tap the pan gently to release any sneaky air bubbles. Smooth the surface and refrigerate for several hours until perfectly set.

• Final Flourish

Release the cheesecakes by running a knife around the edges. Lift using the paper handles. Top each mini treat with a swirl of whipped cream for a gorgeous finishing touch.

Tips for Coconut Cheesecake Perfection

• Replace graham crackers with digestive biscuits or coconut cookies for a different flavor profile and added texture.
• Experiment with other tropical fruits like mango, passionfruit, or papaya instead of pineapple to create unique flavor combinations.
• Prepare these mini cheesecakes up to 3 days in advance and store covered in the refrigerator for convenient entertaining or quick desserts.
• Use gluten-free biscuits and ensure all ingredients are certified gluten-free to accommodate dietary restrictions without compromising taste.
• Top each mini cheesecake with toasted coconut flakes, fresh pineapple chunks, or a sprinkle of ground cinnamon for an elegant and flavorful finish.

Serve Mini Pineapple Coconut Cheesecakes

• Tropical Brunch Companion: Serve these mini cheesecakes alongside fresh fruit platters with sliced mangoes and passion fruit for a vibrant breakfast spread.
• Beach Party Dessert Platter: Arrange these mini cheesecakes on a wooden board with toasted coconut flakes, additional pineapple chunks, and mint leaves for a stunning summer dessert presentation.
• Coffee Afternoon Treat: Pair these mini cheesecakes with a light espresso or tropical iced tea, creating a delightful afternoon snack perfect for catching up with friends on a sunny deck.
• Dinner Party Finale: Garnish each cheesecake with a small edible flower or a delicate pineapple wedge, transforming these mini desserts into an elegant course for sophisticated dinner gatherings.

How to Store Mini Cheesecake Leftovers

• Refrigeration Wisdom: Store these delightful mini cheesecakes in an airtight container within the refrigerator for up to 5 days, keeping them fresh and delicious.
• Freezing Finesse: Carefully wrap individual cheesecakes in plastic wrap, then place in a freezer-safe container. They'll stay scrumptious for 2-3 months when frozen properly.
• Make-Ahead Magic: Prepare the entire batch up to 2 days before serving, allowing flavors to meld and develop a richer taste profile.
• Serving Strategy: Remove cheesecakes from the refrigerator 10-15 minutes before serving to soften slightly, enhancing their creamy texture and allowing the full flavor to shine.

Dreamy Mini Pineapple and Condensed Coconut Milk Cheesecakes

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4.5 from 18 reviews

• Total Time: 25 minutes
• Yield: 9 1x

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Description

Creamy mini pineapple and condensed coconut milk cheesecakes offer a tropical dessert paradise with perfect balance. Rich graham cracker crusts and silky coconut filling create irresistible miniature treats you cannot resist sampling.

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Ingredients

Scale 1x2x3x

• 250 g cream cheese (room temperature)
• 180 g plain sweet biscuits (Nice, Granita, or Milk Arrowroot)
• 250 ml (1 cup) thickened cream
• 150 g (½ cup) well-drained crushed pineapple
• 90 g pineapple-flavored jelly packet
• 125 ml (½ cup) sweetened condensed coconut milk
• 125 ml (½ cup) boiling water
• 160 ml (⅔ cup) cold water
• 90 g unsalted butter (melted)
• ½ tsp ground cinnamon

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Instructions

1. Preparation: Lightly coat silicone muffin pans with oil spray and place parchment paper strips in each cavity for effortless removal.
2. Crust Formation: Pulverize biscuits and cinnamon in a food processor, blend with melted butter, and press firmly into pan bases using a flat-bottomed glass to create a compact foundation.
3. Jelly Preparation: Dissolve jelly crystals completely in boiling water, add cold water, and allow to cool without setting.
4. Cream Cheese Mixture: Blend cream cheese and sweetened condensed coconut milk until achieving a silky, smooth consistency. Gently fold in cooled jelly and crushed pineapple, ensuring even ingredient distribution.
5. Cream Integration: Whip thickened cream to soft peaks and delicately fold into the pineapple mixture, maintaining its light, airy texture.
6. Filling and Chilling: Spoon the creamy mixture over biscuit bases, tapping to eliminate air pockets. Refrigerate for a minimum of 6 hours to set completely and develop optimal flavor.
7. Serving and Garnishing: Carefully release cheesecakes from pan edges, lift using parchment strips, and pipe firm whipped cream swirls on top for an elegant, professional presentation.

Notes

• Precision Matters: Use a food processor for uniform, fine biscuit crumbs to create a perfect, compact base that holds together seamlessly.
• Jelly Cooling Technique: Allow jelly mixture to cool completely before adding to cream cheese to prevent unwanted setting and maintain smooth consistency.
• Folding Finesse: Incorporate whipped cream gently to preserve its airy texture, using a light, sweeping motion to maintain the delicate volume.
• Chilling Crucial: Minimum 6-hour refrigeration is non-negotiable for achieving ideal set, flavor development, and structural integrity of mini cheesecakes.

• Prep Time: 25 minutes
• Cook Time: 0 minutes
• Category: Desserts
• Method: None
• Cuisine: Global

Nutrition

• Serving Size: 9
• Calories: 284
• Sugar: 18g
• Sodium: 104mg
• Fat: 17g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 46mg