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Mini pineapple and condensed coconut milk cheesecakes recipe
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Prep Time:
400 minutes
Cook Time:
Total Time:
400 minutes
Experience the magic of sweetened condensed coconut milk in these effortless tropical no-bake cheesecakes with cream cheese, crushed pineapple, and jelly crystals for a perfect set. Indulge in a taste of the tropics with our vibrant no-bake tropical jelly slice featuring refreshing pineapple and passionfruit flavors - a festive addition to your Christmas feast.
Ingredients:
  • 180g plain sweet biscuits (such as Nice, Granita or Milk Arrowroot)
  • ½ tsp ground cinnamon
  • 90g unsalted butter, melted
  • 85g pkt pineapple flavoured jelly
  • 125ml (1/2 cup) boiling water
  • 160ml (2/3 cup) cold water
  • 250g pkt cream cheese, at room temperature
  • 125ml (1/2 cup) sweetened condensed coconut milk
  • 150g (1/2 cup) well-drained crushed pineapple
  • 250ml (1 cup) thickened cream
Instructions:
  • Grease twelve 80ml (1/3 cup) silicone muffin pans with oil spray and place a small strip of baking paper in each, extending the paper 2cm over the long sides of each hole.
  • Blend biscuits and cinnamon in a food processor until a fine crumb texture forms. Add butter and blend until combined. Distribute mixture evenly in the pans. Use the bottom of a glass to firmly press down the biscuits in each hole. Chill in the fridge.
  • In a heatproof bowl, add jelly crystals and pour in boiling water. Stir until dissolved. Mix in 160ml (2/3 cup) cold water. Let it cool until just set.
  • In a bowl, use an electric beater to blend together the cream cheese and condensed milk until smooth. Mix in the pineapple jelly until smooth, then fold in the pineapple.
  • Beat the 125ml (1/2 cup) of cream in a bowl with electric beaters until soft peaks form. Fold the whipped cream into the pineapple mixture. Spread the mixture evenly over the biscuit layer in the pans. Tap the pans lightly on the counter to get rid of air bubbles and smooth the top. Chill in the fridge for 6 hours or overnight until set.
  • Loosen the edges of each cheesecake with a knife and lift them out of the pans using baking paper strips. Remove the paper. Whip the remaining 125ml (1/2 cup) cream in a bowl until stiff peaks form. Transfer to a piping bag with a 1cm round fluted nozzle. Pipe a swirl of cream on top of each cheesecake before serving.

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