These delicious mini cheesecakes have the tropical flavours of piña colada and are perfect to serve at parties or events.
🍍Ingredients🍍
Base:
• 200 g crushed coconut biscuits
• 100 g melted butter
Cheesecake filling:
• 500 g cream cheese, at room temperature
• 150 g sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 100 ml coconut cream
• 100 g crushed pineapple (well drained)
Frosting:
• 100 ml heavy cream
• 50 g shredded coconut
• Small pineapple slices for decoration
🍍Instructions🍍
1. Base:
1. Mix the crushed biscuits with the melted butter.
2. Spoon a tablespoon of the mixture into greased mini muffin tins and press down to form the base. Refrigerate while you prepare the filling.
2. Filling:
1. Preheat the oven to 160°C.
2. In a bowl, beat the cream cheese and sugar until well combined and smooth.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the vanilla extract, coconut cream and crushed pineapple.
5. Pour the mixture over the cookie bases in the tins.
6. Bake for 20-25 minutes or until cooked but still a little jiggly in the centre.
7. Cool in the tin and then refrigerate for at least 2 hours.
3. Topping:
1. Whip the heavy cream until firm.
2. Spoon a tablespoon of whipped cream over each mini cheesecake.
3. Sprinkle with shredded coconut and garnish with a small slice of pineapple.
Done! Now you can enjoy your Piña Colada Cheesecake Bites. Hope you love them