These delightful mini pineapple condensed coconut milk cheesecakes are like a taste of the tropics in every bite! Featuring a buttery graham cracker crust, a luscious pineapple-infused filling made with sweetened condensed coconut milk, and a toasted coconut topping, they’re the perfect sweet indulgence for any occasion.
Ingredients:
For the Crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
For the Filling:
– 2 packages (8 oz each) cream cheese, softened
– 1/2 cup granulated sugar
– 1 can (14 oz) sweetened condensed coconut milk
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 cup crushed pineapple, drained
**For the Topping:
– 1/2 cup shredded coconut, toasted
– Fresh pineapple slices (optional)
– Whipped cream (optional)
Instructions:
Mini Pineapple Condensed Coconut Milk Cheesecakes
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