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Mini Pineapple Condensed Coconut Milk Cheesecakes
Ingredients:
For the Crust:
1 cup graham cracker crumbs
2 tablespoons granulated sugar
1/4 cup melted butter
For the Cheesecake Filling:
16 ounces cream cheese, softened
14 ounces sweetened condensed coconut milk
2 large eggs
1 teaspoon vanilla extract
1/4 cup pineapple juice
For the Pineapple Topping:
8 ounces crushed pineapple, drained
2 tablespoons granulated sugar
1 tablespoon cornstarch
1/4 cup water
Directions:
Prepare the Crust: Preheat oven to 325°F (165°C). Line a muffin tin with cupcake liners. Mix graham cracker crumbs, sugar, and melted butter. Press into each liner. Bake for 5 minutes. Cool.
Make the Cheesecake Filling: Beat cream cheese smooth. Add condensed milk, then eggs one at a time, followed by vanilla and pineapple juice. Pour over crusts. Bake 20-25 minutes. Cool and chill for 2 hours.
Prepare the Pineapple Topping: Cook pineapple, sugar, cornstarch, and water until thick. Cool. Top each cheesecake before serving.
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