Mini Pineapple Condensed Coconut Milk Cheesecakes

1. Prepare the Crust:
– Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners.
– In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press about 1 tablespoon of the mixture into the bottom of each muffin liner.
– Bake for 5 minutes, then set aside to cool.

2. Prepare the Filling:
– In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
– Add the sweetened condensed coconut milk, mixing until well combined.
– Beat in the eggs one at a time, mixing well after each addition.
– Stir in the vanilla extract and crushed pineapple.
– Divide the filling evenly among the muffin liners, filling each about three-quarters full.

3. Bake the Cheesecakes:
– Bake for 20-25 minutes, or until the centers are set and the edges are lightly golden.
– Allow the cheesecakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

4. Prepare the Topping:
– Toast the shredded coconut in a dry skillet over medium heat, stirring frequently, until golden brown.
– Garnish the cooled cheesecakes with toasted coconut, fresh pineapple slices, and whipped cream, if desired.

These Mini Pineapple Condensed Coconut Milk Cheesecakes are sure to transport your taste buds to a tropical paradise with their irresistible flavor combination!

 Additional Information:
– Prep Time: 20 minutes
– Cook Time : 25 minutes
– Total Time: 45 minutes
– Servings: 12 mini cheesecakes