If you love the creamy richness of cheesecake and the sweet-tangy flavor of pineapple, these Mini Pineapple Condensed Coconut Milk Cheesecakes are your new favorite dessert! Perfectly portioned, no-bake, and bursting with tropical flavors, these mini cheesecakes are a dreamy combination of velvety coconut-infused filling, a buttery graham cracker crust, and a luscious pineapple topping.
Whether you’re hosting a summer party, craving a light yet indulgent treat, or just want a fuss-free dessert, this recipe is a must-try. Let’s dive in!
Why You’ll Love This Recipe
✔ No-Bake & Easy – No oven required, just chill and enjoy!
✔ Tropical Flavor Explosion – Creamy coconut + juicy pineapple = paradise in every bite.
✔ Perfect for Portion Control – Individual servings mean no overindulging (unless you want to!).
✔ Gluten-Free & Dairy-Free Options – Easily adaptable for dietary needs.
Ingredients You’ll Need
For the Crust
- 1 ½ cups graham cracker crumbs (or gluten-free alternative)
- 6 tbsp melted butter (or coconut oil for dairy-free)
- 2 tbsp granulated sugar (optional, for extra sweetness)
For the Cheesecake Filling
- 16 oz (2 blocks) cream cheese, softened (or dairy-free cream cheese)
- ½ cup sweetened condensed coconut milk (or regular condensed milk)
- ½ cup coconut cream (thick part from a chilled can of coconut milk)
- 2 tbsp powdered sugar (adjust to taste)
- 1 tsp vanilla extract
- 1 tsp coconut extract (optional, for extra coconut flavor)
- 1 tbsp lemon juice (for a slight tang)
For the Pineapple Topping
- 1 cup crushed pineapple, drained (reserve juice for garnish)
- 2 tbsp pineapple juice (from the can)
- 1 tsp cornstarch (to thicken)
- 1 tbsp honey or agave (optional, for extra sweetness)
- Toasted coconut flakes (for garnish)
Step-by-Step Instructions
1. Prepare the Crust
- In a bowl, mix graham cracker crumbs, melted butter, and sugar (if using) until combined.
- Press 1-2 tbsp of the mixture into the bottom of each cupcake liner in a muffin tin.
- Chill in the fridge for 15 minutes to set.
2. Make the Cheesecake Filling
- Using a hand mixer, beat the cream cheese until smooth.
- Add condensed coconut milk, coconut cream, powdered sugar, vanilla, coconut extract, and lemon juice. Mix until creamy.
- Spoon the filling over the crusts, smoothing the tops.
- Chill for at least 4 hours (or overnight for best texture).
3. Prepare the Pineapple Topping
- In a small saucepan, mix crushed pineapple, pineapple juice, cornstarch, and honey.
- Cook over medium heat for 3-5 minutes, stirring until thickened.
- Let cool, then spoon over chilled cheesecakes.
4. Garnish & Serve
- Sprinkle with toasted coconut flakes.
- Optional: Drizzle with extra condensed coconut milk or pineapple juice.
Tips for the Best Mini Cheesecakes
🔹 Room Temperature Cream Cheese – Ensures a smooth, lump-free filling.
🔹 Chill Coconut Milk Overnight – For the thickest coconut cream.
🔹 Use a Cookie Scoop – For even filling distribution.
🔹 Make Ahead – These keep well in the fridge for 3 days or freezer for 1 month.
🔹 Variations – Try mango, passionfruit, or lime zest for different tropical flavors!
Serving Suggestions
🍹 Pair With – Piña coladas, iced tea, or sparkling water with lime.
🍍 For a Fancy Touch – Serve on a platter with fresh pineapple slices.
🎉 Party Perfect – Double the batch for gatherings—they disappear fast!
Final Thoughts
These Mini Pineapple Condensed Coconut Milk Cheesecakes are a little bite of tropical heaven—creamy, refreshing, and irresistibly delicious. Whether you’re a cheesecake lover or just looking for a simple yet impressive dessert, this recipe is a winner.
Give them a try and let us know how you liked them! 🌴🍰