Mini Pineapple & Condensed Coconut Milk Cheesecakes
Ingredients:
For the crust:
1 ½ cups graham cracker crumbs (or digestive biscuits, crushed)
5 tbsp unsalted butter, melted
2 tbsp sugar (optional)
For the cheesecake filling:
16 oz (450 g) cream cheese, softened
½ cup sweetened condensed coconut milk (or regular condensed milk if not dairy-free)
½ cup coconut cream (from canned coconut milk, chilled)
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup crushed pineapple (drained well)
For topping:
½ cup crushed pineapple (extra, drained)
¼ cup shredded coconut, toasted (optional)
Whipped cream or coconut whipped topping (optional)
Instructions:
Prepare the crust
Preheat oven to 325°F (160°C).
Line a muffin tin with paper liners.
Mix graham cracker crumbs, melted butter, and sugar until combined.
Press about 1 tbsp of mixture firmly into the bottom of each liner.
Make the filling
In a mixing bowl, beat softened cream cheese until smooth.
Add condensed coconut milk, sugar, and vanilla, and beat until creamy.
Mix in eggs one at a time (do not overmix).
Fold in coconut cream and drained crushed pineapple.
Bake the cheesecakes
Pour filling over prepared crusts (about ¾ full each).
Bake for 18–22 minutes, or until centers are just set (slightly jiggly).
Turn off oven, crack the door, and let cheesecakes rest for 30 minutes.
Cool completely, then refrigerate for at least 3–4 hours (overnight is best).
Add topping
Before serving, spoon a little extra crushed pineapple on top of each cheesecake.
Garnish with toasted coconut and/or whipped cream.