If you’re craving a creamy, dreamy dessert with a tropical twist, these Mini Pineapple Condensed Coconut Milk Cheesecakes are the perfect treat! Combining the richness of cheesecake with the bright, fruity flavor of pineapple and the luscious creaminess of coconut milk, these bite-sized delights are easy to make, no-bake, and irresistibly delicious.
Perfect for parties, summer gatherings, or a sweet indulgence, these mini cheesecakes are gluten-free (with the right crust) and can even be made dairy-free. Let’s dive into how to make these heavenly little desserts!
Why You’ll Love This Recipe
✔ No-Bake & Easy – No oven required, just simple assembly.
✔ Tropical Flavor Explosion – Sweet pineapple + creamy coconut = paradise in every bite.
✔ Perfect for Portion Control – Mini servings mean guilt-free enjoyment.
✔ Customizable – Swap pineapple for mango, passionfruit, or lime.
✔ Dietary-Friendly Options – Can be made gluten-free or dairy-free.
Ingredients You’ll Need
For the Crust:
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1 cup graham cracker crumbs (or gluten-free alternative)
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3 tbsp melted butter (or coconut oil for dairy-free)
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1 tbsp brown sugar (optional)
For the Cheesecake Filling:
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8 oz (225g) cream cheese, softened (or dairy-free cream cheese)
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½ cup sweetened condensed coconut milk (or regular condensed milk)
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½ cup coconut cream (or full-fat coconut milk, chilled overnight)
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1 tsp vanilla extract
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1 tbsp lemon juice (to balance sweetness)
For the Pineapple Topping:
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1 cup crushed pineapple (fresh or canned, drained well)
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2 tbsp sugar (adjust to taste)
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1 tsp cornstarch + 1 tbsp water (to thicken, optional)
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Toasted coconut flakes (for garnish)
Step-by-Step Instructions
1. Prepare the Crust
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In a bowl, mix graham cracker crumbs, melted butter, and sugar until it resembles wet sand.
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Press 1-2 tbsp of the mixture into the bottom of lined muffin tins or small jars.
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Chill in the fridge for 15 minutes to set.
2. Make the Cheesecake Filling
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Beat softened cream cheese until smooth.
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Add condensed coconut milk, coconut cream, vanilla, and lemon juice. Mix until creamy.
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Spoon the filling over the crusts, filling each cup ¾ full.
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Smooth the tops and refrigerate for at least 2 hours (or overnight).
3. Prepare the Pineapple Topping
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In a small saucepan, cook crushed pineapple and sugar over medium heat for 3-4 minutes.
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For a thicker glaze, mix cornstarch with water and stir into the pineapple. Simmer for 1-2 minutes until glossy.
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Let cool before spooning over the cheesecakes.
4. Assemble & Garnish
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Top each cheesecake with 1 tsp pineapple topping.
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Sprinkle with toasted coconut flakes for extra crunch and flavor.
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Serve chilled!
Serving Suggestions & Variations
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Piña Colada Style – Add a splash of rum extract to the filling.
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Mango Twist – Replace pineapple with mango puree.
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Vegan Option – Use dairy-free cream cheese and coconut condensed milk.
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Mini Pie Version – Use a tart pan instead of muffin cups.
Pro Tips for the Best Mini Cheesecakes
Drain Pineapple Well – Excess liquid can make the topping runny.
❄️ Chill Thoroughly – Ensures the perfect creamy texture.
Toast Coconut Flakes – Enhances flavor and adds crunch.
Adjust Sweetness – Taste the filling before setting; add honey if needed.
Storage & Make-Ahead Tips
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Fridge: Keep covered for up to 4 days.
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Freezer: Freeze (without topping) for up to 1 month. Thaw in the fridge before serving.
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Meal Prep: Perfect for making ahead for parties or desserts all week!
Final Thoughts
These Mini Pineapple Condensed Coconut Milk Cheesecakes are a tropical escape in every bite—creamy, tangy, and just sweet enough. Whether you’re hosting a summer BBQ, need a quick dessert, or just want a little taste of paradise, these mini cheesecakes deliver.
Whip up a batch and let us know your favorite variation!
