Mini Pineapple and Condensed Coconut Milk Cheesecakes

Discover the perfect blend of tropical flavors in these Mini Pineapple and Condensed Coconut Milk Cheesecakes. Ideal for summer desserts or any occasion where you want to impress with a small yet indulgent treat, these cheesecakes offer a creamy coconut milk base with the refreshing essence of pineapple, all nestled on a cinnamon-spiced biscuit crust.

Ingredients:

Prepare these essentials to create your mini cheesecake delights:

• 180 g plain sweet biscuits (such as Nice, Granita or Milk Arrowroot)
• ½ tsp ground cinnamon
• 90 g unsalted butter, melted
• 85 g packet pineapple-flavored jelly
• 125 ml (1/2 cup) boiling water
• 160 ml (2/3 cup) cold water
• 250 g packet cream cheese, at room temperature
• 125 ml (1/2 cup) sweetened condensed coconut milk
• 150 g (1/2 cup) well-drained crushed pineapple
• 250 ml (1 cup) thickened cream

Directions:

Follow these step-by-step instructions to create your own mini cheesecakes:

1. Prepare the Base:
   • Lightly spray twelve 80ml silicone muffin pans with oil spray. Line each with a strip of baking paper, extending over the sides.
   • Process biscuits and cinnamon in a food processor until fine crumbs form. Add melted butter and process until combined. Press mixture firmly into each pan to form the base. Chill in the fridge.
2. Make the Pineapple Jelly:
   • Dissolve pineapple jelly crystals in boiling water in a heatproof bowl. Stir in cold water and set aside to cool until just starting to set.
3. Prepare the Cheesecake Filling:
   • Beat cream cheese and sweetened condensed coconut milk until smooth using an electric beater.
   • Add cooled pineapple jelly mixture and stir until smooth. Fold in crushed pineapple.
4. Fold in Cream:
   • In a separate bowl, beat 125ml of thickened cream until soft peaks form. Gently fold into the pineapple mixture until combined.
5. Assemble and Chill:
   • Spoon the cheesecake mixture evenly over the biscuit base in each pan. Tap gently to remove air bubbles. Smooth the surface and refrigerate for 6 hours or overnight until firm.
6. Serve and Garnish:
   • Once set, loosen the cheesecakes using a knife and lift out using the baking paper strips.
   • Beat remaining 125ml of thickened cream until firm peaks form. Pipe swirls of whipped cream on top of each cheesecake before serving.

Additional Information:

• Prep Time: 6 hours 40 minutes (includes chilling time)
• Cooking Time: None
• Total Time: 6 hours 40 minutes
• Servings: 12 mini cheesecakes
• Calories: Approximately 250 kcal per serving

Serving and Storage Tips :

To ensure your mini cheesecakes are enjoyed at their best, here are some essential serving and storage tips:

Serving Tips:

1. Chill Before Serving: For the best texture, make sure the cheesecakes are thoroughly chilled for at least 6 hours or overnight before serving.
2. Presentation Matters: Before serving, garnish each cheesecake with a swirl of whipped cream, a small wedge of fresh pineapple, and a maraschino cherry for an appealing look.
3. Serve Chilled: These cheesecakes are best enjoyed cold. Remove them from the refrigerator just before serving to maintain their firm texture.
4. Ideal Pairings: Serve with a side of fresh fruit, a drizzle of coconut syrup, or a light dusting of toasted coconut flakes for added flavor and texture.
5. Elegant Touch: For a special occasion, consider adding a sprinkle of crushed pistachios or a few edible flowers on top for an elegant touch.

Storage Tips:

1. Refrigeration: Store any leftover cheesecakes in an airtight container in the refrigerator. They will stay fresh for up to 3-4 days.
2. Freeze for Later: These cheesecakes can be frozen for up to 1 month. Wrap each cheesecake individually in plastic wrap, then place them in a freezer-safe container or zip-lock bag. Thaw in the refrigerator for a few hours before serving.
3. Avoid Excess Moisture: To prevent sogginess, ensure the cheesecakes are well-covered and stored in a dry place in the refrigerator.
4. No Freezer Burn: If freezing, ensure the cheesecakes are well-wrapped to avoid freezer burn and maintain their creamy texture.
5. Avoid Toppings Until Serving: If you plan to store them, it’s best to add the whipped cream topping just before serving to keep it fresh and fluffy.

By following these serving and storage tips, you can enjoy your Mini Pineapple and Condensed Coconut Milk Cheesecakes at their best, whether you’re serving them at a gathering or saving them for later. Enjoy the tropical flavors and creamy delight of these delightful treats!

Variations :

Enhance and personalize your Mini Pineapple and Condensed Coconut Milk Cheesecakes with these creative variations:

1. Mango Madness:
   • Substitute crushed pineapple with well-drained, pureed mango for a tropical twist. Garnish with fresh mango slices on top.
2. Citrus Burst:
   • Add 1-2 tablespoons of freshly grated orange or lemon zest to the cheesecake mixture for a citrusy flavor. Top with candied citrus peel for an extra zing.
3. Coconut Chocolate Crunch:
   • Mix shredded coconut into the biscuit base and sprinkle chocolate shavings over the whipped cream topping before serving. Use a chocolate-flavored crust for added richness.
4. Pina Colada Inspired:
   • Use coconut-flavored biscuits for the crust and blend in a tablespoon of coconut cream into the cheesecake filling. Top with toasted coconut flakes and a maraschino cherry.
5. Nutty Delight:
   • Add a handful of chopped toasted macadamia nuts or almonds to the biscuit base for a crunchy texture. Garnish with more nuts on top.
6. Berry Bliss:
   • Fold in a handful of fresh or frozen berries (such as strawberries, blueberries, or raspberries) into the cheesecake filling. Top with a dollop of berry compote or coulis.
7. Tropical Rum Infusion:
   • Replace some of the cold water in the jelly with coconut rum or spiced rum for a boozy twist. Top with a drizzle of rum caramel sauce before serving.
8. Tropical Tiramisu:
   • Dip the biscuit base in brewed espresso or coffee before assembling the cheesecakes. Add a dusting of cocoa powder on top of the whipped cream.
9. Lemon Lime Zest:
   • Substitute pineapple jelly with lemon or lime-flavored jelly. Add a hint of lime zest to the cream cheese mixture for a refreshing citrus flavor.
10. Chocolate Dipped:
    • Drizzle melted chocolate over the top of the whipped cream before serving, adding a decadent touch to the tropical flavors.

Experiment with these variations to create unique twists on the classic Mini Pineapple and Condensed Coconut Milk Cheesecakes. Whether you prefer fruity, nutty, or boozy flavors, each variation offers a delightful way to customize this tropical dessert to your taste preferences and occasions. Enjoy the creamy coconut milk and tangy pineapple in new and exciting ways!

FAQs :

Here are answers to common questions about making and enjoying these delightful mini cheesecakes:

1. Can I use a different type of biscuit for the crust? Yes, you can use graham crackers, digestive biscuits, or any other plain sweet biscuits as a substitute for the crust.
2. What can I use instead of pineapple-flavored jelly? If you prefer not to use pineapple-flavored jelly, you can substitute with any other fruit-flavored jelly or gelatin that complements the tropical flavors, such as mango or passion fruit.
3. Can I use fresh pineapple instead of canned crushed pineapple? Yes, you can use fresh pineapple that has been finely chopped or pureed. Ensure it’s well-drained to avoid excess moisture in the cheesecake filling.
4. How long do these cheesecakes need to set in the refrigerator? It’s recommended to refrigerate the cheesecakes for at least 6 hours or overnight until they are firm and set. This allows the flavors to meld together for the best taste.
5. Can I make these cheesecakes ahead of time? Yes, these mini cheesecakes can be made ahead of time. Store them in the refrigerator in an airtight container for up to 3-4 days. Add the whipped cream topping just before serving.
6. How do I prevent the cheesecakes from sticking to the silicone muffin pans? Lightly spray the silicone muffin pans with oil spray and line each with a strip of baking paper extending over the sides. This makes it easier to lift the cheesecakes out once they are set.
7. Can I freeze these cheesecakes? Yes, you can freeze these mini cheesecakes for up to 1 month. Wrap each cheesecake individually in plastic wrap and store in a freezer-safe container. Thaw in the refrigerator before serving.
8. How can I adjust the sweetness of the cheesecakes? Taste the cheesecake mixture before spooning it into the pans. Adjust the sweetness by adding more or less sweetened condensed coconut milk or by using a sweeter or less sweet jelly.
9. What can I use instead of sweetened condensed coconut milk? If you can’t find sweetened condensed coconut milk, you can use regular sweetened condensed milk or make your own by simmering coconut milk with sugar until thickened.
10. Can I decorate these cheesecakes with anything other than whipped cream? Absolutely! You can decorate them with fresh fruit slices, toasted coconut flakes, or a drizzle of fruit syrup or caramel sauce for added flavor and visual appeal.

These Mini Pineapple and Condensed Coconut Milk Cheesecakes offer a delightful combination of creamy coconut, tangy pineapple, and a hint of cinnamon, making them a perfect treat for any occasion. Whether you’re planning a summer party or simply craving a tropical dessert, these mini cheesecakes are sure to impress with their tropical flavors and creamy texture. Enjoy each bite of these indulgent treats and savor the taste of paradise in every mouthful!