Would you Eat Mini Pineapple Condensed Coconut Milk Cheesecakes? 便
Ingredients:
– 1/2 cup unsalted butter, melted
– 1/4 cup granulated sugar
– 1 1/2 cups graham cracker crumbs
– 1 can 14 oz sweetened condensed coconut milk
– 1 cup crushed pineapple, drained
– 1 package 8 oz cream cheese, softened
– 1 teaspoon vanilla extract
– Fresh pineapple and coconut flakes for garnish optional
Instructions:
1. Begin by preparing the crust. In a mixing bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture is well combined and resembles wet sand.
2. Press the crumb mixture firmly into the bottom of small individual dessert cups or a springform pan. Make sure its evenly packed and create a nice base for your cheesecakes.
3. In another bowl, whip together the softened cream cheese, sweetened condensed coconut milk, and vanilla extract until smooth and creamy.
4. Gently fold in the crushed pineapple, making sure its evenly distributed throughout the mixture.
5. Spoon the cheesecake mixture over the prepared crust in each cup or pan, ensuring its leveled off.
6. Refrigerate the cheesecakes for at least 4 hours or until they are set.
7. Once they are firm, remove from the refrigerator and garnish with fresh pineapple pieces and coconut flakes if desired.
8. Serve chilled and enjoy a tropical taste sensation!
Nutritional Information:
Each mini cheesecake contains approximately 250 calories, 4g of protein, and 15g of fat.
Time: Preparation time: 20 minutes Cooking time: 0 minutes no-bake
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