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Creamy Cajun Chicken Pasta

Creamy Cajun Chicken Pasta

Creamy no-bake pineapple cheesecakes with a coconut twist. Easy mini dessert recipe for a taste of the tropics. Ready in 30 min plus chilling.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Servings: 12 people
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 200 g digestive biscuits crushed
  • 100 g unsalted butter melted
  • 500 g cream cheese softened
  • 1 cup sweetened condensed coconut milk
  • ½ cup crushed pineapple very well drained
  • 2 tsp vanilla extract
  • ¼ cup powdered sugar
  • 1 cup whipped cream
  • q.s. fresh pineapple slices or chunks
  • q.s. toasted coconut flakes optional, but highly recommended!

Equipment

  • 12-cup muffin tin
  • Paper muffin liners
  • Mixing bowls medium and large
  • Electric hand mixer or stand mixer
  • Measuring cups and spoons

Method
 

  1. Preheat the oven to 160°C (320°F) and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, combine crushed biscuits with melted butter until it resembles wet sand.
  3. Scoop a heaping tablespoon into each muffin cup and press down firmly.
  4. Bake for 10 minutes and allow to cool completely.
  5. In a large mixing bowl, beat softened cream cheese until smooth and lump-free.
  6. Gradually pour in the sweetened condensed coconut milk while mixing on low speed until smooth.
  7. Gently fold in drained crushed pineapple, vanilla extract, and powdered sugar until combined.
  8. Spoon the pineapple filling over the cooled crusts, smoothing the tops.
  9. Chill in the refrigerator for at least 4 hours, preferably overnight.
  10. Once set, top each cheesecake with whipped cream, fresh pineapple, and toasted coconut flakes.

Nutrition

Calories: 280kcalCarbohydrates: 25gProtein: 3gFat: 18gSaturated Fat: 10gCholesterol: 40mgSodium: 150mgPotassium: 100mgSugar: 10gVitamin A: 10IUVitamin C: 2mgCalcium: 8mgIron: 4mg

Notes

Make sure to fully drain the pineapple to prevent a runny filling. Use room temperature cream cheese for a smooth texture. For the best flavor, allow the cheesecakes to chill overnight. You can use graham crackers or gluten-free cookies as a substitute for digestive biscuits. These cheesecakes can be frozen without toppings for up to 2 months. Thaw in the fridge before serving.
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