Hawaiian Surfside Pina Colada Cheesecake Bites

Allergens

Dairy, Eggs

Ingredients

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 16 oz cream cheese, softened
• 3/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 1/2 cup pineapple juice
• 1/3 cup sour cream
• 3 large eggs
• 1 cup canned crushed pineapple, drained
• 1/2 cup shredded coconut, toasted
• 1/4 teaspoon salt Coconut Whipped Cream:
• 1 cup heavy cream
• 1/4 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/3 cup shredded coconut, toasted Fruit Garnish:
• Fresh pineapple and maraschino cherries

Instructions

1. Preheat the oven to 350°F (180°C). In a medium bowl, combine graham cracker crumbs and melted butter until evenly mixed. Press mixture into the bottom of a 9 inch springform pan. Bake for 8 minutes or until set let cool completely.
2. In a large mixing bowl, beat cream cheese, sugar, vanilla extract, pineapple juice, sour cream, eggs, salt, and half of the toasted shredded coconut until smooth. Gently stir in the drained crushed pineapple. Pour the filling over the cooled crust.
3. Bake for 45 minutes or until the center is almost set but still slightly jiggly. Turn off the oven and let the cheesecake rest inside, with the door slightly ajar, for an hour. Remove from the oven and let it cool to room temperature on a wire rack.
4. In a large bowl, whisk together heavy cream, confectioners' sugar, vanilla extract, and remaining shredded coconut until stiff peaks form.
5. Cut the cheesecake into 12 equal sized bites and top each with a dollop of coconut whipped cream, fresh fruit garnishes, and a maraschino cherry.

Chef’s Insight

The blend of creamy cheesecake and tangy crushed pineapple in this recipe evokes the taste of a pina colada, while the toasted coconut adds depth and texture.

Notes

This dessert is best served chilled and can be prepared up to two days in advance.