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Mini Cheesecakes of Pineapple and Coconut Milk

When it comes to desserts, few things are as delightful as a creamy, tropical mini cheesecake! These Mini Cheesecakes of Pineapple and Coconut Milk are simply irresistible with their smooth texture and refreshing flavor.
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Ingredients
  

  • 150 g of digestive cookies
  • 60 g of melted butter
  • 2 tablespoons of grated coconut
  • 400 g of cream cheese at room temperature
  • 1 can 400 ml of condensed coconut milk
  • 2 eggs
  • 1 tablespoon of cornstarch
  • 1 teaspoon vanilla extract
  • 200 g of fresh pineapple cut into small cubes
  • Fine pineapple slices for decoration
  • Roasted grated coconut for decoration

Instructions
 

  • Preheat and Prepare: Preheat the oven to 160 °C (320 °F) and prepare a mold for 12 cupcakes with cupcake liners.
  • Make the Base: In a bowl, crush the digestive cookies and mix them with melted butter and grated coconut until combined. Press this mixture firmly into the bottom of each liner and cool while you prepare the filling.
  • Prepare the Creamy Filling: In another bowl, beat the cream cheese until smooth. Gradually add the condensed coconut milk while mixing. Then, add the eggs, cornstarch, and vanilla extract, mixing until fully combined. Gently fold in the pineapple cubes.
  • Assemble the Cheesecakes: Pour the filling over the cookie bases, filling each liner about 3⁄4 full.
  • Bake: Place in the oven and bake for 20-25 minutes, until the edges are firm, but the centers are still slightly wobbly. Allow to cool at room temperature, then refrigerate for at least 2 hours.
  • Decorate and Serve: Just before serving, top each mini cheesecake with a fine slice of pineapple and sprinkle with toasted grated coconut.