These Mini Pineapple Cheesecakes are a tropical dream come true—no baking required! Creamy, coconut-kissed cheesecake filling sits atop a buttery biscuit base and is studded with juicy pineapple chunks. Topped with toasted coconut flakes and a burst of fresh pineapple, each mini cheesecake delivers the perfect bite of sunshine. They’re easy to make, absolutely gorgeous on the plate, and ideal for summer parties, picnics, or whenever you’re craving a tropical twist.
Why You’ll Love These Mini Pineapple Cheesecakes
- No oven needed – Perfect for warm days.
- Creamy and tropical – Coconut milk, pineapple, and cream cheese blend beautifully.
- Make-ahead friendly – Prep the night before and chill overnight.
- Customizable – Swap in other fruits or toppings.
- Perfect portions – Great for gatherings or desserts-on-the-go.
Ingredients For Mini Pineapple Cheesecakes
For the crust:
- 250g plain sweet biscuits (such as Marie or graham crackers)
- 125g unsalted butter, melted
For the filling:
- 500g cream cheese, softened
- 395g can sweetened condensed coconut milk
- 1/4 cup lemon juice
- 1 tsp vanilla extract
- 1/2 cup finely chopped canned pineapple (drained)
- 1/4 cup desiccated coconut
Optional toppings:
- Extra chopped pineapple
- Toasted coconut flakes
How To Make Mini Pineapple Cheesecakes
- Prep the base: Line a 12-hole muffin tin with paper liners. Blitz the biscuits in a food processor until fine. Mix with melted butter. Divide evenly into liners and press down firmly. Refrigerate while you prepare the filling.
- Make the filling: In a large mixing bowl, beat the cream cheese until smooth. Add condensed coconut milk, lemon juice, and vanilla extract. Beat until creamy. Fold in chopped pineapple and desiccated coconut with a spatula.
- Fill and chill: Spoon the filling over the biscuit bases, smoothing the tops. Chill for at least 4 hours (preferably overnight) until firm.
- Top and serve: Before serving, top with extra pineapple chunks and toasted coconut flakes for a tropical finish.
Storage Tips
- Refrigerate in an airtight container for up to 5 days.
- Freeze (without toppings) in an airtight container for up to 1 month. Thaw overnight in the fridge.
Variations and Add-Ons
- Tropical swap: Use mango, kiwi, or passionfruit instead of pineapple.
- Crust options: Gingersnap or chocolate cookies for a twist.
- Make it vegan: Use dairy-free cream cheese.
- Holiday twist: Top with rum caramel sauce or a cinnamon-pineapple compote.
FAQs
Can I use fresh pineapple instead of canned?
Yes, just make sure to chop finely and drain any excess juice.
What can I use instead of condensed coconut milk?
You can use regular sweetened condensed milk, but the coconut version enhances the tropical flavor.
How do I toast coconut flakes?
Spread on a baking sheet and toast at 325°F (160°C) for 5–7 minutes, stirring once.
Can I use mini silicone molds?
Yes! They make removing the cheesecakes even easier.
Do these travel well?
Absolutely. Just keep them chilled during transport.
More Delicious Dessert Recipes You’ll Love
- Watermelon Fruit Cake: A Refreshing Summer Dessert
- Honeycomb Cheesecake – A Floral Summer Dessert
- Chocolate Turtle Cake: A Decadent Summer Dessert
Conclusion
These Mini Pineapple Cheesecakes are the ultimate no-bake dessert—refreshing, creamy, and bursting with tropical flavor. Whether you’re entertaining guests, meal prepping for the week, or treating yourself, these bite-sized cheesecakes bring vacation vibes to your kitchen any time of year.
Mini Pineapple Cheesecakes
Ingredients
For the crust:
- 250 g plain sweet biscuits such as Marie or graham crackers
- 125 g unsalted butter melted
For the filling:
- 500 g cream cheese softened
- 395 g can sweetened condensed coconut milk
- 1/4 cup lemon juice
- 1 tsp vanilla extract
- 1/2 cup finely chopped canned pineapple drained
- 1/4 cup desiccated coconut
Optional toppings:
- Extra chopped pineapple
- Toasted coconut flakes
Instructions
- Prep the base: Line a 12-hole muffin tin with paper liners. Blitz the biscuits in a food processor until fine. Mix with melted butter. Divide evenly into liners and press down firmly. Refrigerate while you prepare the filling.
- Make the filling: In a large mixing bowl, beat the cream cheese until smooth. Add condensed coconut milk, lemon juice, and vanilla extract. Beat until creamy. Fold in chopped pineapple and desiccated coconut with a spatula.
- Fill and chill: Spoon the filling over the biscuit bases, smoothing the tops. Chill for at least 4 hours (preferably overnight) until firm.
- Top and serve: Before serving, top with extra pineapple chunks and toasted coconut flakes for a tropical finish.
Notes
- Refrigerate in an airtight container for up to 5 days.
- Freeze (without toppings) in an airtight container for up to 1 month. Thaw overnight in the fridge.
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