Mini Pineapple Coconut Cheesecakes (Printable Version)
# What You'll Need:
→ Crust
01 -
180 g graham cracker crumbs
02 -
50 g granulated sugar
03 -
115 g unsalted butter, melted
→ Filling
04 -
450 g cream cheese, softened
05 -
100 g granulated sugar
06 -
5 ml vanilla extract
07 -
240 ml sweetened condensed coconut milk
08 -
2 large eggs
09 -
Optional: 10-15 ml lemon juice
→ Topping
10 -
225 g fresh pineapple chunks
11 -
60 ml caramel sauce
12 -
30 g toasted coconut flakes
13 -
Graham cracker crumbs for garnish
# Step-by-Step Directions:
01 -
Set the oven to 163°C and line a 12-cup muffin tin with paper liners.
02 -
Combine graham cracker crumbs, sugar, and melted butter until well moistened. Press approximately 15 ml of the mixture firmly into the base of each liner. Bake for 5 minutes, then cool.
03 -
Beat softened cream cheese until smooth. Add sugar and vanilla extract, mixing thoroughly. Gradually incorporate the sweetened condensed coconut milk. Add eggs one at a time, mixing on low speed just until blended. Optionally fold in lemon juice.
04 -
Divide the filling evenly among the crust-lined cups, filling each about three-quarters full. Bake for 18-20 minutes until centers are set but slightly jiggly.
05 -
Allow cheesecakes to cool in pan at room temperature, then refrigerate for at least 2 hours to set.
06 -
Combine drained pineapple, sugar, cornstarch, and water in a small saucepan. Cook over medium heat, stirring constantly, until thickened and glossy. Cool completely.
07 -
Top each chilled cheesecake with pineapple topping, drizzle caramel sauce, sprinkle toasted coconut flakes and graham cracker crumbs. Remove liners carefully before serving.
# Helpful Notes:
01 -
Ensure cream cheese is softened to avoid lumps for a silky texture.
02 -
Do not overmix eggs to prevent cracks during baking.
03 -
Drain pineapple thoroughly to avoid watery filling.
04 -
Cheesecakes are done when edges are set and centers have a slight wobble.