Servings: 12 people
Calories: 213kcal
Cost: $15
Equipment
- Mixing bowl
- Electric mixer or whisk
- Cupcake tin
- Paper liners
- Measuring cups/spoons
Ingredients
- 150 g crushed digestive cookies
- 60 g melted butter
- 2 tbsp grated coconut
- 400 g cream cheese at room temperature
- 400 ml condensed coconut milk
- 2 eggs
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 200 g fresh pineapple in small cubes
- q.s. fine pineapple slices for decoration
- q.s. roasted grated coconut for decoration
Instructions
- Preheat your oven to 160°C (320°F) and line a cupcake tin with paper liners.
- In a mixing bowl, combine the crushed cookies, melted butter, and grated coconut until it resembles wet sand; press into the bottom of each liner.
- In another bowl, beat the cream cheese until smooth; add the condensed coconut milk, eggs, cornstarch, and vanilla extract, mixing until well combined.
- Gently fold in the pineapple cubes.
- Pour the filling over the cookie bases, filling each liner about three-quarters full and tapping gently to release air bubbles.
- Bake for 20-25 minutes until the edges are set and the centers jiggle slightly; let cool at room temperature before transferring to the fridge.
- Once chilled, top each cheesecake with a slice of fresh pineapple and a sprinkle of roasted coconut.
Notes
For an enhanced coconut flavor, toast the grated coconut before using it in the base. These mini cheesecakes can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 2 months. When freezing, wrap each cheesecake individually and thaw them overnight in the fridge before serving. For a lighter version, consider substitution options such as using sugar-free almond milk or vegan cream cheese.
Nutrition
Calories: 213kcal | Carbohydrates: 24g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 55mg | Sodium: 96mg | Potassium: 115mg | Fiber: 1g | Sugar: 10g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 50mg
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