Mini Pineapple Condensed Coconut Milk Cheesecakes 🥥🍍✨

If you’re craving something tropical, creamy, and absolutely irresistible, these Mini Pineapple Condensed Coconut Milk Cheesecakes will transport your taste buds straight to paradise! 🌴

Imagine smooth, rich cheesecake infused with sweet coconut milk and tangy pineapple, all resting on a buttery graham cracker crust. These mini delights are bite-sized bursts of tropical heaven — perfect for summer gatherings, parties, or when you just want a little sunshine in dessert form.

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Why You’ll Love These Mini Cheesecakes

🍍 Tropical Bliss in Every Bite: The sweet pineapple and creamy coconut pair beautifully with the velvety cheesecake filling.
🥥 No Water Bath Needed: These mini cheesecakes are simple to bake and foolproof.
🧁 Perfectly Portable: Individual portions make them great for parties or lunchbox treats.
💛 Decadent Yet Light: The coconut milk adds creaminess without feeling too heavy.
🎉 Customizable: Top them with toasted coconut, whipped cream, or pineapple chunks for extra flair.

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Ingredients You’ll Need

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup shredded coconut (optional for extra flavor)
• ¼ cup melted butter
• 2 tablespoons brown sugar

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For the Cheesecake Filling:

• 16 oz (450g) cream cheese, softened
• ½ cup sweetened condensed milk
• ½ cup full-fat coconut milk (shake well before using)
• ½ cup crushed pineapple, drained
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 tablespoon cornstarch (for smooth texture)
• Pinch of salt

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For the Topping (Optional but Delicious):

• ½ cup crushed pineapple (well drained)
• 1 tablespoon sugar
• ½ cup whipped cream or coconut whipped cream
• Toasted coconut flakes for garnish

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How to Make Mini Pineapple Condensed Coconut Milk Cheesecakes

Step 1: Prepare the Pan

Preheat oven to 325°F (160°C).
Line a 12-cup muffin tin with paper liners or use silicone molds.

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Step 2: Make the Crust

In a medium bowl, combine graham cracker crumbs, brown sugar, shredded coconut, and melted butter.
Mix until it resembles wet sand.

Spoon about 1 tablespoon of the crust mixture into each muffin cup and press it down firmly using the back of a spoon or a small glass.

Bake for 5 minutes, then set aside to cool while preparing the filling.

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Step 3: Make the Cheesecake Filling

In a large bowl, beat cream cheese with a hand mixer until smooth and creamy.
Add sweetened condensed milk and coconut milk, mixing until fully incorporated.

Stir in vanilla extract, cornstarch, and salt.
Gently fold in drained crushed pineapple.

Add eggs one at a time, mixing just until combined. (Do not overmix — this helps prevent cracks.)

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Step 4: Fill and Bake

Divide the cheesecake batter evenly among the prepared crusts.
Bake for 18–20 minutes, or until the centers are just set but still slightly jiggly.

Turn off the oven, crack the door open, and let cheesecakes cool inside for 10 minutes.
Then remove and cool completely at room temperature before refrigerating.

Chill for at least 3 hours (overnight for best flavor).

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Step 5: Add the Pineapple Topping

In a small saucepan, combine crushed pineapple and sugar over medium heat.
Cook for about 5 minutes until thickened slightly, then cool completely.

Top each mini cheesecake with a spoonful of pineapple mixture, a swirl of whipped cream, and a sprinkle of toasted coconut.

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Pro Tips for the Creamiest Mini Cheesecakes

🌴 Drain pineapple well: Too much juice can make the batter watery.
🥥 Use full-fat coconut milk: It gives the creamiest texture and tropical richness.
🍋 Add a hint of lime zest: For a subtle citrus note that enhances the tropical flavor.
❄️ Chill thoroughly: Cheesecakes firm up and develop flavor as they cool.

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Flavor Variations

🍓 Tropical Berry Mix: Add a layer of mango or strawberry puree instead of pineapple topping.
🍫 Coconut Chocolate Twist: Drizzle with melted dark chocolate before serving.
🍍 Piña Colada Style: Add a splash of rum extract and top with a maraschino cherry.
🥭 Mango Coconut Cheesecakes: Replace pineapple with fresh mango puree for a golden, exotic twist.

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How to Store

🧊 Refrigerator: Store covered for up to 5 days.
❄️ Freezer: Freeze unfrosted cheesecakes in an airtight container for up to 2 months. Thaw in the fridge overnight.

Serve chilled for the most refreshing, creamy bite.

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Nutrition Information (Per Mini Cheesecake – Approximate)

• Calories: 260
• Fat: 17g
• Carbohydrates: 22g
• Protein: 4g
• Sugar: 18g

(Values vary depending on toppings and ingredients used.)

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Why These Mini Cheesecakes Are So Special

These Mini Pineapple Condensed Coconut Milk Cheesecakes perfectly balance tropical sweetness and creamy indulgence. The combination of coconut milk and condensed milk gives the filling a luscious, melt-in-your-mouth texture, while the pineapple adds brightness and tang.

Each bite feels like a mini vacation — sweet, creamy, and full of island flavor. Whether you serve them for a holiday dessert table, backyard barbecue, or casual weekend treat, these mini cheesecakes are guaranteed to be a crowd favorite! 🌞

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