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Piña Colada Cheesecake Bites

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These Piña Colada Cheesecake Bites encapsulate the tropical cocktail in a delightful dessert. Featuring a graham cracker base, creamy coconut cheesecake, tangy pineapple curd, and topped with whipped cream, toasted coconut, and a maraschino cherry, they offer a refreshing and indulgent treat.

Ingredients

  • Base:
  • 1½ cups (150g) graham cracker crumbs
  • ¼ cup (55g) unsalted butter, melted
  • ¼ cup (50g) caster sugar
  • ½ tsp salt
  • Cheesecake:
  • 2 blocks (500g) cream cheese, softened
  • ½ cup (110g) caster sugar
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 1 cup (250ml) canned coconut milk
  • 3 large eggs
  • ¾ cup (50g) shredded coconut
  • Pineapple Curd:
  • ⅓ cup (40g) corn starch
  • 1 cup (210g) caster sugar
  • 10 egg yolks
  • 1 cup (250ml) pineapple juice
  • ¾ cup (170g) unsalted butter, chilled and cubed
  • Whipped Cream:
  • 2 cups (500ml) heavy cream
  • 1 tsp vanilla bean paste
  • Decorations:
  • ¾ cup (50g) toasted shredded coconut
  • 16 maraschino cherries

Instructions

  • Prepare the Base:
  • Preheat oven to 170°C (325°F).
  • Line a 9-inch square baking tin with baking paper.
  • Mix graham cracker crumbs, melted butter, caster sugar, and salt.
  • Press mixture into the base of the prepared tin.
  • Bake for 10 minutes; allow to cool.
  • Make the Cheesecake Filling:
  • Beat softened cream cheese, caster sugar, and salt until smooth.
  • Add vanilla extract and coconut milk; mix well.
  • Incorporate eggs one at a time, mixing after each addition.
  • Fold in shredded coconut.
  • Pour mixture over the cooled crust.
  • Bake for 40 minutes; let cool to room temperature.
  • Prepare the Pineapple Curd:
  • Whisk together corn starch and caster sugar in a heatproof bowl.
  • Add egg yolks and whisk until combined.
  • Stir in pineapple juice.
  • Microwave in 1-minute intervals, whisking each time, until thickened (6–10 minutes).
  • Remove from microwave; whisk in chilled butter until smooth.
  • Allow to cool; pour over cooled cheesecake.
  • Refrigerate for at least 4 hours or overnight.
  • Prepare the Whipped Cream:
  • Whip heavy cream and vanilla bean paste until stiff peaks form.
  • Assemble the Cheesecake Bites:
  • Lift cheesecake from tin using baking paper.
  • Cut into 16 squares.
  • Pipe whipped cream onto each square.
  • Sprinkle with toasted coconut.
  • Top each with a maraschino cherry.

Notes

  • Ensure cream cheese is softened to room temperature for smooth mixing.
  • Use canned coconut milk for a richer flavor.
  • For a smoother pineapple curd, strain before pouring over cheesecake.
  • Toast coconut flakes at 170°C (325°F) for 10 minutes, stirring occasionally.

Find it online: https://yumfamilyrecipes.com/pina-colada-cheesecake-bites/