Best Mini Pineapple and Condensed Coconut Milk Cheesecakes Recipe - Beard and Bonnet
Luscious mini pineapple and coconut milk cheesecakes await your dessert table. Impress everyone with this tropical treat by baking it with our easy recipe that brings sunshine to your next gathering.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.beardandbonnet.com.
Ingredients
- 250g cream cheese, at room temperature
- 180g plain sweet biscuits (such as Nice, Granita, or Milk Arrowroot)
- 250 milliliters (1 cup) thickened cream
- 150g (½ cup) well-drained crushed pineapple
- 90g packet pineapple-flavored jelly
- 125 milliliters (½ cup) sweetened condensed coconut milk
- 125 milliliters (½ cup) boiling water
- 160 milliliters (⅔ cup) cold water
- 90g unsalted butter, melted
- ½ teaspoon ground cinnamon
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