Piña Colada Cheesecake Bites

Why You’ll Love Piña Colada Cheesecake Bites Recipe

These Piña Colada Cheesecake Bites are a tropical delight that encapsulate the essence of a classic cocktail in a bite-sized dessert. With a creamy coconut-infused cheesecake base, a smooth pineapple curd topping, and garnished with toasted coconut, whipped cream, and a maraschino cherry, each bite is a burst of summer flavors. They’re perfect for parties, special occasions, or whenever you crave a sweet escape.

Ingredients

Base:
1 1/2 cups (150g) graham crackers
1/4 cup (55g) unsalted butter, melted
1/4 cup (50g) caster sugar
1/2 tsp salt

Cheesecake:
2 blocks (500g) cream cheese, softened
1/2 cup (110g) caster sugar
1/4 tsp salt
1 tsp vanilla extract
1 cup (250ml) canned coconut milk
3 large eggs
3/4 cup (50g) coconut flakes

Pineapple Curd:
1/3 cup (40g) corn starch
1 cup (210g) caster sugar
10 egg yolks
1 cup (250ml) pineapple juice
3/4 cup (170g) unsalted butter, chilled and cubed

Whipped Cream:
2 cups (500ml) heavy cream
1 tsp vanilla bean paste

Decorations:
3/4 cup (50g) coconut flakes, toasted
16 maraschino cherries

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Base:
Preheat your oven to 170°C (325°F).
Line a 9-inch square baking tin with baking paper, leaving excess paper hanging over the sides for easy removal.
In a food processor, blitz the graham crackers into fine crumbs.
Add melted butter, sugar, and salt to the crumbs, pulsing until well combined.
Press the mixture firmly into the prepared tin and bake for 10 minutes. Allow to cool.

Cheesecake:
In a large mixing bowl, beat the softened cream cheese, caster sugar, and salt until smooth and fluffy.
Add vanilla extract and coconut milk, mixing until combined.
Add eggs one at a time, mixing well after each addition.
Fold in the coconut flakes.
Pour the cheesecake mixture over the cooled base and bake for 35 minutes.
Allow to cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.

Pineapple Curd:
In a heatproof bowl, whisk together corn starch and caster sugar.
Add egg yolks and whisk until well combined.
Whisk in pineapple juice.
Microwave the mixture in 1-minute intervals, whisking each time, until thickened (approximately 6–10 minutes).
Once thickened, whisk in chilled butter until melted and smooth.
Set aside to cool.

Whipped Cream:
In a mixing bowl, whip the heavy cream and vanilla bean paste until stiff peaks form.

Assembly:
Once the cheesecake has set, spread the cooled pineapple curd evenly over the top.
Using the excess baking paper, lift the cheesecake from the tin and place on a cutting board.
Cut into 16 squares.
Pipe a swirl of whipped cream on each square, sprinkle with toasted coconut, and top with a maraschino cherry.

Servings and Timing

Servings: 16 cheesecake bites
Prep Time: 20 minutes
Cook Time: 35 minutes
Refrigeration Time: At least 4 hours, preferably overnight
Total Time: Approximately 5 hours (excluding refrigeration)

Variations

• Alcoholic Twist: Add a splash of rum to the pineapple curd for an authentic piña colada flavor.

• Fruit Toppings: Top with fresh pineapple chunks or a drizzle of passionfruit pulp for added tropical flair.

• Dairy-Free: Use dairy-free cream cheese and coconut cream to make this dessert suitable for lactose-intolerant guests.

Storage/Reheating

Storage: Store the cheesecake bites in an airtight container in the refrigerator for up to 3 days.
Reheating: These cheesecake bites are best served chilled and do not require reheating.

FAQs

Can I prepare these cheesecake bites in advance?

Yes, these cheesecake bites can be made a day ahead and stored in the refrigerator until ready to serve.

Can I use a different type of cookie for the base?

Absolutely! Digestive biscuits or vanilla wafers can be used as alternatives to graham crackers.

Is it necessary to use canned coconut milk?

Yes, canned coconut milk provides the rich, creamy texture needed for the cheesecake filling.

Can I make these cheesecake bites without eggs?

Eggs are essential for setting the cheesecake. An egg substitute may not yield the same results.

How can I make the pineapple curd thicker?

Ensure the curd is cooked until it reaches a thick consistency before adding the butter. If it’s too runny, cook it a bit longer.

Can I freeze these cheesecake bites?

While it’s possible to freeze the cheesecake bites, the texture may change upon thawing. It’s best enjoyed fresh.

Can I use sweetened coconut flakes?

Unsweetened coconut flakes are recommended to control the sweetness of the dessert. If using sweetened flakes, reduce the sugar in the recipe accordingly.

How do I toast coconut flakes?

Spread coconut flakes on a baking sheet and bake at 170°C (325°F) for 10 minutes, stirring occasionally, until golden brown.

Can I use store-bought pineapple curd?

Homemade pineapple curd is recommended for the best flavor and texture, but store-bought can be used in a pinch.

Can I make a larger version of this dessert?

Yes, you can scale the recipe to fit a larger baking dish, adjusting the baking time as needed.

Conclusion

These Piña Colada Cheesecake Bites are a delightful fusion of tropical flavors and creamy textures, offering a refreshing twist on traditional cheesecake. Whether for a summer gathering or a special treat, they’re sure to impress and satisfy your sweet cravings.