Description
A sophisticated gluten-free dessert combining a chewy coconut macaroon crust with silky citrus-infused cream cheese filling. Presented in individual ramekins for a tropical twist on classic cheesecake.
Ingredients
Crust:
3.5 oz sweetened flaked coconut
2.4 oz sweetened condensed milk
1/4 tsp vanilla extract (certified gluten-free)
1/2 large egg white
Topping:
6 Tbsp dark brown sugar (or light brown sugar)
8 Tbsp crushed pineapple (drained)
Filling:
8 oz full-fat cream cheese (room temperature)
3/4 cup granulated sugar
2 tsp grated lemon zest
2 large eggs
Instructions
Preheat oven to 350°F (177°C)
Grease 4 (6-ounce) ramekins
In a blender, pulse coconut until finely chopped
Mix coconut with condensed milk, vanilla, and egg white
Press mixture into ramekins to form bases
Sprinkle brown sugar evenly across crusts
Caramelize sugar in oven for 2-3 minutes until melted
Place drained pineapple on caramelized bases
Beat cream cheese and sugar until smooth
Fold in lemon zest and eggs
Spoon filling over pineapple in ramekins
Bake for 25-30 minutes until set
Let cool completely before refrigerating 2 hours
To serve, invert onto plates
Notes
Pulse coconut in blender for desired texture
Use 6-ounce ramekins for even baking
Drain pineapple thoroughly to prevent sogginess
Allow cheesecake to reach room temperature (30 min) before inverting
Store leftovers refrigerated up to 3 days
- Prep Time: 20
- Cook Time: 35
- Category: Breakfast
- Method: Baking
- Cuisine: American-Tropical