Description
Mini Pineapple Condensed Coconut Milk Cheesecakes are the perfect dessert for busy days! Quick, easy, and delicious—try them today and impress loved ones!
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup condensed coconut milk
- 1 cup crushed pineapple, drained
- 1 tsp vanilla extract
- 1 tbsp lime juice
Instructions
- Prep your mini cheesecake cups or muffin tins (with liners for easy removal).
- Make the crust by combining the graham cracker crumbs, sugar, and melted butter until mixed. Press into the bottoms of your cups.
- Whip the softened cream cheese until smooth, then add the condensed coconut milk, crushed pineapple, vanilla extract, and lime juice. Beat until creamy.
- Fill the cups with cheesecake filling, about three-quarters full.
- Chill in the refrigerator for at least 4 hours or overnight.
- Serve and enjoy with extra toppings if desired.
Notes
Feel free to switch up the toppings! You can also make these ahead and store them in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: mini cheesecakes, pineapple dessert, coconut dessert, quick dessert, no-bake cheesecake