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Mini Pineapple Coconut Milk Cheesecakes

Mini Pineapple Coconut Milk Cheesecakes

Mini Pineapple Coconut Milk Cheesecakes are a tropical delight that will transport your taste buds to paradise. With their creamy texture and the perfect balance of sweet, tangy pineapple and rich coconut flavor, these mini cheesecakes make for an irresistible dessert at any gathering. Whether it’s a birthday party, summer barbecue, or just a sweet craving on a sunny afternoon, these bite-sized treats are easy to prepare and can be made ahead of time for stress-free entertaining. Each cheesecake is beautifully topped with fresh pineapple and toasted coconut flakes, making them as visually stunning as they are delicious.

  • Total Time: 40 minutes
  • Yield: Makes approximately 12 mini cheesecakes 1x

Ingredients

Scale
  • 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 full-fat coconut milk
  • 1/2 cup granulated sugar (or coconut sugar)
  • 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)

Instructions

  1. Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
  2. In a bowl, mix crushed graham crackers with melted coconut oil until combined and press into the bottom of the muffin tin.
  3. Beat softened cream cheese in a mixing bowl until smooth. Gradually add coconut milk, sugar, pineapple juice, and vanilla; mix until smooth.
  4. Add eggs one at a time, beating well after each addition.
  5. Pour filling over the crusts in the muffin tin until three-quarters full and bake for about 25 minutes or until set.
  6. Allow cheesecakes to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours before serving.
  7. Top each cheesecake with diced fresh pineapple and sprinkle toasted coconut flakes before serving.
  • Author: Natalia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Tropical

Nutrition

  • Serving Size: 1 serving
  • Calories: 210
  • Sugar: 12g
  • Sodium: 150mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 0g
  • Protein: 3g
  • Cholesterol: 70mg

Keywords: For gluten-free options, use gluten-free graham crackers or almond flour for the crust. Customize by adding different fruits like mango or berries in place of pineapple. Allow cheesecakes to cool completely before refrigerating to avoid cracks.