Description
Delightful mini cheesecakes with tropical pineapple flavor and creamy coconut milk.
Ingredients
Scale
For the Crust:
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 1 (8 oz) package cream cheese, softened
- 1/2 cup sweetened condensed coconut milk
- 1/4 cup crushed pineapple, drained
- 1 tsp vanilla extract
- 1/2 cup heavy whipping cream
- 1 tbsp powdered sugar
- Fresh pineapple slices for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Line a muffin tin with cupcake liners.
- Mix graham cracker crumbs with melted butter. Press 1 tbsp mixture into each liner to form crust.
- Bake crusts for 5 minutes, then let cool.
- Beat cream cheese until smooth. Add condensed coconut milk, crushed pineapple, and vanilla. Mix well.
- In a separate bowl, whip heavy cream with powdered sugar until stiff peaks form.
- Fold whipped cream into cream cheese mixture until combined.
- Spoon filling over crusts. Chill for at least 4 hours or overnight.
- Garnish with fresh pineapple slices before serving.
Notes
You can customize the seasonings to taste.