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–+ servings
Creamy Herb Chicken

Creamy Herb Chicken

Creamy Herb Chicken? Try these Mini Pineapple Coconut Cheesecakes for dessert! Easy, creamy tropical bites ready in 3 hours.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling & Chilling Time 2 hours
Total Time 2 hours 45 minutes
Servings: 12 people
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 150 g digestive cookies
  • 60 g melted butter
  • 2 tbsp grated coconut
  • 400 g cream cheese room temperature
  • 400 ml condensed coconut milk 1 can
  • 2 units eggs
  • 1 tbsp cornstarch
  • 1 tsp vanilla extract
  • 200 g fresh pineapple cubes
  • q.s. fine pineapple slices for decoration
  • q.s. toasted grated coconut for decoration

Equipment

  • 12-cup muffin / cupcake pan
  • Cupcake liners (paper or foil)
  • Mixing bowls (large and medium)
  • Electric mixer or whisk
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 160°C (320°F) and line a 12-cup muffin pan with cupcake liners.
  2. Crush the digestive cookies into fine crumbs and mix with melted butter and grated coconut. Press mixture into the bottom of each cupcake liner and refrigerate to set.
  3. In a large bowl, beat the cream cheese until smooth. Add the condensed coconut milk and mix until silky.
  4. Add the eggs, cornstarch, and vanilla to the mixture and blend carefully. Gently fold in the fresh pineapple cubes.
  5. Pour the creamy filling over each cookie base in the muffin pan, filling almost to the top.
  6. Bake for 20-25 minutes until edges are firm and the center has a slight jiggle. Let cool completely and refrigerate for at least 2 hours.
  7. Before serving, decorate with pineapple slices and toasted coconut.

Nutrition

Calories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 35mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 250IUVitamin C: 3mgCalcium: 50mgIron: 0.5mg

Notes

Make sure all ingredients are at room temperature for the best mixing. You can use graham crackers instead of digestive cookies for the base. For a gluten-free option, use gluten-free cookies. These cheesecakes can be made in advance and stored in the fridge for up to 4-5 days or frozen for up to 2 months (without toppings). For an elegant touch, decorate just before serving to keep the toppings fresh!
Tried this recipe?Let us know how it was!