Experience a tropical escape with our Mini Pineapple & Condensed Coconut Milk Cheesecakes! A blend of creamy coconut, tangy pineapple, and a crunchy biscuit base – it’s a bite-sized paradise!
Ingredients:
– 180g plain sweet biscuits (Nice, Granita, or Milk Arrowroot)
– ½ tsp ground cinnamon
– 90g unsalted butter, melted
– 85g pkt pineapple-flavored jelly
– 125ml boiling water
– 160ml cold water
– 250g cream cheese, room temperature
– 125ml sweetened condensed coconut milk
– 150g well-drained crushed pineapple
– 250ml thickened cream
Instructions:
1. Crush biscuits, mix with cinnamon and melted butter. Press into bases.
2. Dissolve jelly in boiling water, add cold water. Cool slightly.
3. Beat cream cheese until smooth, add condensed coconut milk.
4. Gradually add jelly mix. Stir in crushed pineapple.
5. Whip cream until stiff peaks, fold into mixture.
6. Pour over bases, refrigerate until set.