Description
These mini cheesecakes combine the creaminess of condensed coconut milk with fresh pineapple for a delightful treat.
Ingredients
Scale
- 200g cream cheese
- 100g condensed milk
- 150g pineapple chunks
- 50g coconut flakes
- Crust: 100g graham crackers
- 50g butter
Instructions
- 1. Prepare the crust by crushing graham crackers and mixing with melted butter.
- 2. Press into mini cheesecake molds.
- 3. Mix cream cheese, condensed milk, and pineapple.
- 4. Pour over crust and bake at 350°F for 20 minutes.
- 5. Chill and serve.
Notes
Store in refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Tropical
- Cuisine: Dessert
Nutrition
- Calories: 250
- Sugar: 15g
- Fat: 15g
- Carbohydrates: 20g
- Protein: 5g