Hawaiian Cheesecake Bites

Hawaiian Cheesecake Bites

Rating 

These mini-pineapple cheesecakes top a pecan crust and are sprinkled with toasted coconut for a Hawaiian twist.
Ingredients
  • For Crust
  • 1 cup pecans or walnuts
  • 1 cup all-purpose flour
  • ¾ cup sugar granulated
  • ½ cup butter unsalted and melted
  • For Cheesecake
  • 16 oz cream cheese 2 pkg
  • 4 tbsp sugar granulated
  • 4 tbsp milk
  • 2 eggs
  • 2 tsp vanilla extract
  • 16 oz pineapple crushed, drained
  • 1 cup flaked coconut sweetened
  • ▢chocolate sauce optional
Instructions
  1. Preheat oven to 350 F degrees.
  2. In a food processor, add the pecans, flour, sugar and melted butter. Pulse a few times until fine crumbs form. Pat mixture into ungreased mini cheesecake pan in each individual cup. Bake for 15 minutes. Cool slightly.
  3. Mix together cream cheese, sugar, milk and eggs. Fold in vanilla, and drained pineapple.
  4. Add about 2 tbsp of the cream cheese mixture to each cup. The mini cheesecake pan has 12 cups. There will be crust and cheesecake left over for another 6 cups, so if you only have one pan, refrigerate crust and cheesecake mixture until pan is free.
  5. Sprinkle each cheesecake with flaked coconut. Bake 15-20 minutes. Let cool.

 

Comments

comments