Delicious Mini Pineapple Coconut Cheesecakes with Condensed Milk Recipe
Mini Pineapple Condensed Coconut Milk Cheesecakes: Tropical Delight in Every Bite Indulge in the sweet and tropical flavors of Mini Pineapple Condensed Coconut Milk Cheesecakes, a delectable dessert that’s perfect for an
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Delicious Mini Pineapple Coconut Cheesecakes with Condensed Milk Recipe
Mini Pineapple Condensed Coconut Milk Cheesecakes: Tropical Delight in Every Bite Indulge in the sweet and tropical flavors of Mini Pineapple Condensed Coconut Milk Cheesecakes, a delectable dessert that’s perfect for an
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 1 1/2 cups cream cheese, softened
- 1/4 cup condensed coconut milk
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup crushed pineapple, drained
- 1/4 cup toasted coconut flakes
Instructions
- Preheat your oven to 325°F (163°C) and line a muffin tin with paper liners.
- In a bowl, combine graham cracker crumbs and melted butter. Press about a tablespoon into the bottom of each muffin liner.
- In a mixing bowl, beat the cream cheese until smooth. Add condensed coconut milk, sugar, and vanilla, mixing until fully combined.
- Beat in the eggs one at a time until just blended.
- Fold in the crushed pineapple and divide the mixture evenly among the prepared cups.
- Bake in the preheated oven for 20-25 minutes or until the centers are set. Allow to cool completely before topping with toasted coconut flakes.
- Refrigerate for at least 2 hours before serving for the best texture and flavor.
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