Step-by-Step Instructions

Step 1: Prepare the Graham Cracker Crust

1. Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners.
2. In a food processor, pulse the graham crackers until they form fine crumbs. You can also crush the crackers manually using a rolling pin.
3. In a mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon (if using). Stir until the mixture resembles wet sand.
4. Spoon about 1 tablespoon of the graham cracker mixture into each muffin cup, pressing it firmly into the bottom to create a compact crust.
5. Bake the crusts for 5-7 minutes, or until they are slightly golden and set. Remove from the oven and allow them to cool while you prepare the filling.

Step 2: Prepare the Cheesecake Filling

1. In a large mixing bowl, add the softened cream cheese. Using a hand mixer or stand mixer, beat the cream cheese on medium speed until smooth and free of lumps, about 2-3 minutes.
2. Slowly pour in the sweetened condensed coconut milk while continuing to beat the mixture on low speed. This will give the cheesecake its creamy texture and add a subtle coconut flavor.
3. Add the eggs, one at a time, beating on low speed after each addition until fully incorporated. Be careful not to overmix at this stage, as too much air in the batter can cause the cheesecakes to crack while baking.
4. Mix in the vanilla extract and lemon juice (if using) until just combined. The lemon juice adds a slight tang to the cheesecake, balancing the sweetness of the condensed coconut milk and pineapple topping.
5. Once all the ingredients are fully incorporated and the batter is smooth, stop mixing to avoid incorporating too much air into the batter.

Step 3: Fill and Bake the Cheesecakes

1. Spoon the prepared cheesecake filling evenly into the cooled graham cracker crusts. Fill each cupcake liner almost to the top, leaving about 1/4-inch of space.
2. Tap the muffin tin gently on the counter a few times to release any trapped air bubbles in the batter. This helps ensure the cheesecakes bake evenly and prevents cracking.
3. Bake the cheesecakes in the preheated oven at 325°F (160°C) for 18-20 minutes, or until the centers are just set but still slightly jiggly. The edges should be firm, but the centers should have a slight wobble when you gently shake the pan.
4. Once baked, turn off the oven and crack the oven door open slightly. Let the cheesecakes cool in the oven for about 10 minutes to prevent them from cracking due to a sudden temperature change.
5. After 10 minutes, remove the cheesecakes from the oven and transfer them to a cooling rack. Allow them to cool to room temperature before chilling.

Step 4: Chill the Cheesecakes

1. Once the cheesecakes have cooled to room temperature, transfer the muffin tin to the refrigerator.
2. Let the cheesecakes chill for at least 4-6 hours, or preferably overnight. Chilling helps the cheesecakes firm up and develop their full flavor.
3. The longer they chill, the better the texture will be, making them easier to remove from the cupcake liners without sticking or falling apart.

Step 5: Prepare the Pineapple Topping

While the cheesecakes are chilling, you can prepare the pineapple topping.

1. In a small saucepan, combine the crushed pineapple, granulated sugar, and cornstarch.
2. In a separate small bowl, mix the water and cornstarch together until smooth. Add this mixture to the saucepan.
3. Place the saucepan over medium heat, stirring continuously until the mixture thickens and starts to bubble, about 3-5 minutes. The cornstarch will help thicken the pineapple mixture into a jam-like consistency.
4. Once the topping has thickened, remove the saucepan from the heat and stir in the vanilla extract.
5. Let the pineapple topping cool to room temperature before using it to top the cheesecakes. You can store it in the refrigerator until you’re ready to assemble the cheesecakes.

Step 6: Assemble the Mini Cheesecakes

Once the cheesecakes are fully chilled and the pineapple topping has cooled, you can assemble them.

1. Remove the cheesecakes from the refrigerator and gently lift them out of the muffin tin using the cupcake liners.
2. Spoon about 1 tablespoon of the pineapple topping onto each cheesecake, spreading it evenly over the top.
3. For a finishing touch, garnish each cheesecake with toasted coconut flakes, a small pineapple chunk, or a dollop of whipped cream, if desired.

Step 7: Serve and Enjoy

Your Mini Pineapple Condensed Coconut Milk Cheesecakes are now ready to be served! These tropical-inspired desserts are best enjoyed cold, straight from the refrigerator. The sweet pineapple topping, creamy coconut-flavored cheesecake filling, and crisp graham cracker crust create a delightful combination of textures and flavors in every bite.

These mini cheesecakes are perfect for:

• Summer gatherings
• Holiday celebrations
• Dinner parties
• Anytime you crave a tropical-flavored dessert