Introduction
If you are looking for a fresh, delicious and perfect summer recipe, Mini Cheesecakes with Pineapple and Condensed Coconut Milk are what you need. These small desserts are a real pleasure for the palate, with a crunchy base, a soft cream and an exotic touch thanks to pineapple and condensed coconut milk. Their preparation is easy and quick, without the need for cooking, which makes them ideal for a special snack or a dessert after dinner.
This recipe is not only a journey through tropical flavors, but it is also a great idea for those who want to prepare a dessert in individual portions. The ingredients are simple and the result is a mini cheesecake that conquers everyone!
Ingredients
For the base:
150 g digestive biscuits
50 g melted butter
1 tablespoon sugar (optional)
For the cream:
250 g of spreadable cheese (such as Philadelphia)
200 ml of condensed coconut milk
1 tablespoon of vanilla sugar
100 g of fresh cream
1/2 teaspoon of powdered gelatine (optional, for a firmer consistency)
For the topping:
200 g fresh or canned pineapple (well drained)
Mint leaves to garnish (optional)
Instructions
Prepare the base:
Finely chop the digestive biscuits using a blender or by placing them in a bag and crushing them with a rolling pin.
Mix the crushed biscuits with the melted butter and sugar (if using). Compact the mixture on the bottom of small moulds for cheesecake, pressing well with the back of a spoon.
Place the molds in the refrigerator for about 10-15 minutes to harden the base.
Prepare the cream:
In a large bowl, mix the cream cheese with the condensed coconut milk and vanilla sugar until you obtain a smooth and creamy mixture.
In another bowl, whip the fresh cream until it is very firm, then gently fold it into the cheese mixture with movements from the bottom up.
If you want a more compact cream, dissolve the gelatin in a little hot water and add it to the cheese and cream mixture.
Assemble the mini cheesecakes:
Pour the cream over the biscuit base in the molds and level the surface well with a spatula.
Place in the refrigerator for at least 2 hours, preferably overnight, so that the cheesecake takes on consistency.
Add the topping:
Cut the pineapple into small pieces and scatter them over the tops of the mini cheesecakes just before serving.
Garnish with mint leaves for a fresh, aromatic touch.
Serving and Storage Tips
Serving: Serve the mini cheesecakes very cold, accompanied by a refreshing drink or a light tea. They are perfect for a party, a buffet or as a dessert at the end of a meal.
Storage: You can store the mini cheesecakes in the refrigerator for 2-3 days, covered with cling film or in an airtight container. Freezing them is not recommended as the consistency may change.
Variations In place of pineapple: You can replace the pineapple with other tropical fruits like mango or papaya for an even more exotic flavor.
Alternative base: If you prefer a crunchier base, you can use chocolate chip cookies or salted crackers for an interesting contrast.
Alternative cheese: You can replace the cream cheese with ricotta for a lighter version or mascarpone for a richer texture.
