Crush the biscuits and mix with melted butter (and cinnamon if using). Press into the base of a muffin tin or mini cheesecake pan.
Make the Filling:
Dissolve the pineapple jelly in boiling water, cool slightly.
Beat the cream cheese until smooth, then mix in the condensed coconut milk.
Gradually add the jelly mixture and stir in the crushed pineapple.
Whip the cream to stiff peaks and fold into the cheesecake mixture.
Assemble and Chill:
Pour the filling over the crusts and smooth the tops.
Refrigerate for at least 4 hours or until set (overnight is best).
Top and Serve:
Once set, add a dollop of whipped cream, fresh pineapple slices, and toasted coconut flakes if desired.
Conclusion
These Mini Pineapple Condensed Coconut Milk Cheesecakes are a delightful dessert option that captures the essence of tropical flavors. With a creamy coconut filling and refreshing pineapple topping, they offer a refreshing and indulgent treat
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