Mini Pineapple and Condensed Coconut Milk Cheesecakes – A Tropical Delight in Every Bite
If you’re looking for a refreshing dessert that’s both creamy and full of tropical flavors, these Mini Pineapple and Condensed Coconut Milk Cheesecakes are sure to impress. With a hint of cinnamon, a crunchy biscuit base, and a light, pineapple-infused cheesecake filling, these no-bake mini treats are perfect for entertaining, special occasions, or simply enjoying a taste of paradise at home.
Why You’ll Love These Mini Pineapple Cheesecakes
These cheesecakes combine creamy condensed coconut milk and real pineapple for a delightful balance of sweetness and tropical flavor. They’re easy to make, thanks to the no-bake filling, and they’re individually portioned, making them a convenient dessert to serve at gatherings. With a beautiful presentation and incredible taste, they’re a treat everyone will love!
Mini Pineapple and Condensed Coconut Milk Cheesecakes Recipe
Ingredients
- 180g plain sweet biscuits (such as Nice, Granita, or Milk Arrowroot)
- ½ tsp ground cinnamon
- 90g packet pineapple-flavored jelly
- 125ml (1/2 cup) boiling water
- 160ml (2/3 cup) cold water
- 90g unsalted butter, melted
- 250g cream cheese, at room temperature
- 125ml (1/2 cup) sweetened condensed coconut milk
- 150g (1/2 cup) well-drained crushed pineapple
- 250ml (1 cup) thickened cream
Directions
- Prepare the Pans
Lightly spray twelve 80ml (1/3 cup) silicone muffin pans with oil spray. Line each pan with a small strip of baking paper, leaving about 2cm of paper extending over the edges of each hole for easy removal. - Make the Biscuit Base
In a food processor, pulse the biscuits and cinnamon until they form fine crumbs. Add the melted butter and process until combined. Divide the mixture evenly among the prepared pans, pressing it down firmly with a flat-bottomed glass to create an even base. Refrigerate while you prepare the filling. - Prepare the Jelly Mixture
In a heatproof bowl, dissolve the jelly crystals by pouring in the boiling water. Stir until fully dissolved, then add the cold water. Set aside to cool, but do not allow it to set. - Make the Cream Cheese Mixture
In a mixing bowl, beat the cream cheese and sweetened condensed coconut milk with an electric mixer until smooth. Stir in the cooled jelly mixture and crushed pineapple until well combined. - Fold in the Whipped Cream
Whip 125ml (1/2 cup) of thickened cream until soft peaks form. Gently fold this whipped cream into the pineapple mixture, making sure it is smooth and creamy. - Assemble the Cheesecakes
Spoon the pineapple cheesecake mixture over the chilled biscuit bases in each pan. Tap the pans gently on the bench to remove any air bubbles and smooth the tops. Refrigerate for at least 6 hours or, for best results, overnight until fully set. - Serve
To serve, run a knife around the edges of each cheesecake to loosen. Use the paper strips to lift the cheesecakes from the pans. Whip the remaining 125ml (1/2 cup) of thickened cream to firm peaks and pipe a decorative swirl on top of each cheesecake.
Recipe Details
- Prep Time: 25 minutes
- Cooling Time: 6 hours
- Total Time: 6 hours 25 minutes
- Calories: 320 kcal per serving
- Servings: 12 mini cheesecakes
Tips for Making Perfect Mini Pineapple Cheesecakes
- Use Room-Temperature Cream Cheese: This ensures a smooth, lump-free mixture that blends well with the other ingredients.
- Chill Completely: The cheesecakes need at least 6 hours to set, but overnight chilling will give you the best texture.
- Drain the Pineapple Well: Extra liquid from the pineapple can affect the consistency of the mousse, so be sure it’s well-drained.
Serving Suggestions
These Mini Pineapple Cheesecakes are perfect on their own, but here are a few ways to make them extra special:
- Add Fresh Fruit: Top with a slice of pineapple, a cherry, or a few fresh berries for added color and flavor.
- Garnish with Toasted Coconut: Sprinkle toasted coconut flakes over the whipped cream for a tropical touch.
- Serve in Mini Jars: For a fun presentation, layer the biscuit base and filling in mini jars for an easy, portable dessert.
Storing Leftovers
Store any leftover cheesecakes in an airtight container in the refrigerator for up to two days. These are best enjoyed fresh to keep the base crunchy and the texture creamy.
Final Thoughts
These Mini Pineapple and Condensed Coconut Milk Cheesecakes are a delightful, tropical-inspired dessert that brings a taste of paradise to your plate. With their creamy texture, crunchy base, and refreshing pineapple flavor, they’re perfect for any occasion, from weeknight treats to festive celebrations.
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Mini Pineapple and Condensed Coconut Milk Cheesecakes
- Total Time: 6 hours 25 minutes
- Yield: 12 1x
Description
The tropical sweetness of pineapple blends beautifully with the rich, creamy flavor of condensed coconut milk in these mini cheesecakes. With a buttery biscuit base and a fluffy pineapple-infused filling, they’re the perfect bite-sized treat for a summer gathering or a quick dessert to impress guests. The contrast of cool, refreshing pineapple with the richness of the coconut milk makes every bite an explosion of flavors.
Ingredients
180g plain sweet biscuits (such as Nice, Granita, or Milk Arrowroot)
½ tsp ground cinnamon
90g packet pineapple-flavored jelly
125ml (1/2 cup) boiling water
160ml (2/3 cup) cold water
90g unsalted butter, melted
250g cream cheese, at room temperature
125ml (1/2 cup) sweetened condensed coconut milk
150g (1/2 cup) well-drained crushed pineapple
250ml (1 cup) thickened cream
Instructions
Lightly spray twelve 80ml (1/3 cup) silicone muffin pans with oil spray. Line each pan with a small strip of baking paper, extending paper 2cm over the sides of each hole.
Place biscuits and cinnamon in a food processor and process until fine crumbs form. Add the melted butter and process to combine. Divide the biscuit mixture among the prepared pans. Use a flat-bottomed glass to press the mixture down firmly over the base of each hole. Place in the fridge.
In a heatproof bowl, dissolve the jelly crystals by pouring in boiling water. Stir until dissolved and then add the cold water. Set aside to cool but not set.
Beat the cream cheese and sweetened condensed coconut milk in a bowl with an electric mixer until smooth. Stir in the jelly and crushed pineapple until combined.
Whip 125ml (1/2 cup) of thickened cream until soft peaks form. Fold the whipped cream into the pineapple mixture. Spoon the mixture evenly over the biscuit bases in the pans. Tap the pans gently on the bench to remove any air bubbles. Smooth the surface. Refrigerate for at least 6 hours or overnight until set.
To serve, run a knife around the edges of each cheesecake to loosen them. Use the baking paper strips to lift the cheesecakes from the pans. Whip the remaining 125ml (1/2 cup) thickened cream to firm peaks and pipe a decorative swirl on top of each cheesecake.
- Prep Time: 25 minutes
Nutrition
- Calories: 320