Mini Pineapple Cheesecakes
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.
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.