Mini Tropical Cheesecakes

About This Recipe

Mini Tropical Cheesecakes are individual-sized, no-bake desserts featuring a crumb crust and a creamy cheesecake filling flavored with tropical fruit components. They are typically set in a muffin tin using paper or foil liners, making them portable and ideal for portion control. The “tropical” aspect is achieved through the incorporation of fruits such as pineapple, mango, coconut, or passion fruit, often in the form of juice, puree, or zest.

Why You’ll Love This Recipe

This recipe eliminates the need for baking and a water bath, simplifying the traditional cheesecake process. The individual servings are convenient for parties and gatherings. The combination of rich, creamy cheesecake with bright, sweet, and tangy tropical flavors offers a balanced and refreshing dessert experience. The make-ahead nature of this dessert allows for efficient preparation.

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• Pinch of salt

For the Filling:

• 16 oz (2 packages) full-fat cream cheese, softened to room temperature
• ⅔ cup granulated sugar
• 1 cup canned coconut cream or full-fat coconut milk (chilled)
• ½ cup pureed mango, pineapple, or passion fruit
• 2 tablespoons fresh lime or lemon juice
• 1 teaspoon pure vanilla extract
• Zest of one lime (optional)

For the Topping (optional):

• Fresh diced mango, pineapple, or kiwi
• Toasted coconut flakes

Step by Step Instructions

1. Line a standard 12-cup muffin tin with paper or foil liners.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Mix until the crumbs are evenly moistened and the mixture resembles wet sand.
3. Press approximately 1.5 to 2 tablespoons of the crumb mixture firmly into the bottom of each prepared muffin cup. Use a small glass or measuring spoon to compact the crust. Place the tin in the refrigerator to set while preparing the filling.
4. In a large bowl, using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the softened cream cheese and sugar on medium speed until completely smooth and creamy, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed.
5. With the mixer on low speed, gradually add the coconut cream, fruit puree, lime juice, and vanilla extract. Beat until all ingredients are fully incorporated and the mixture is uniform. Avoid overmixing.
6. Divide the cheesecake filling evenly among the prepared muffin cups, spooning it over the chilled crusts. Smooth the tops with a spoon or small offset spatula.
7. Cover the muffin tin with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecakes to set firmly.
8. Before serving, garnish with optional toppings like fresh diced fruit and toasted coconut flakes.

FAQ

Can I use a different type of crust?
Yes. The graham cracker crust can be substituted with crushed vanilla wafers, digestive biscuits, or gluten-free crackers. The binding ratio of 1 ½ cups crumbs to 6 tablespoons melted butter remains consistent.

My filling is lumpy. How can I fix this?
Lumps are typically caused by cream cheese that is too cold. Ensure the cream cheese is softened at room temperature for several hours before beginning. If lumps persist, the filling can be pressed through a fine-mesh sieve after mixing.

Can I make these dairy-free?
Yes. Use a plant-based cream cheese alternative and ensure the graham crackers are vegan. The recipe will otherwise follow the same instructions.

You Must Know

The success of the filling’s texture is entirely dependent on the cream cheese being thoroughly softened to room temperature before mixing. Using cold cream cheese will result in a lumpy, unemulsified filling. Chilling the canned coconut milk or coconut cream in the refrigerator beforehand allows you to scoop out the thick, solid cream from the top, leaving the watery liquid behind, which results in a richer and firmer filling.

Storage Tips

Store mini cheesecakes in an airtight container in the refrigerator for up to 5 days. For longer storage, they can be frozen without garnishes for up to 2 months. Place the chilled, set cheesecakes (on their liners) in a single layer on a baking sheet to freeze solid, then transfer them to a freezer-safe bag or container. Thaw in the refrigerator overnight before serving and adding toppings.