Last updated on June 9th, 2018 at 02:48 pm
Hawaiian Cheesecake Bites – decadent mini cheesecakes with pineapple on a pecan crust and topped with sweetened coconut flakes. So good, so easy and perfect for a crowd!
Hi there my webbie friends! Not to brag or anything but I just had a couple of these ooey gooey fabulicious Hawaiian cheesecake bites.
This isn’t just any old plain cheesecake. This cheesecake has chunks of pineapple on a pecan crust and topped with flaked coconut. And just because I couldn’t help myself, as usual, I drizzled some chocolate over my cheesecake bites, and as if that wasn’t enough, I drizzled some caramel sauce on top of them as well.
Seriously, I have issues. But don’t blame me because these babies are amazing.
Let me tell you about my latest gadget in my kitchen. I recently bought this mini cheesecake pan and it makes the most adorable mini cheesecakes ever!
You don’t have to have this pan to make this recipe, you can use instead a 9×13 inch baking pan. But this pan is so cool, it has little removable bottoms, making it easy to get those cheesecakes out. Oh I can think of so many goodies I can use this pan for. So adorable.
I simply love pineapple and coconut together, a great combination and so yummy together. Trust me when I tell you, you need to make these and put one of these cheesecake bites in your mouth right now.
OK, slowly scroll down and take a good look at this cheesecake … then run to your kitchen and make them. And then if you want you can share them with your friends, only if you want to. I am not!
Love these mini morsels and want more? Try these:
- Mini Salted Caramel Cheesecakes
- Mini Tiramisu Cheesecakes
- Matcha Mini Cheesecakes with White Chocolate Covered Strawberries
- Chocolate Cheesecake Santa Hats
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Hawaiian Cheesecake Bites - decadent mini cheesecakes with pineapple on a pecan crust and topped with sweetened coconut flakes. So good, so easy and perfect for a crowd!
- 1 cup pecans or walnuts
- 1 cup all-purpose flour
- 3/4 cup sugar granulated
- 1/2 cup butter unsalted and melted
- 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
- Preheat oven to 350 F degrees.
- 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.
- Mix together cream cheese, sugar, milk and eggs. Fold in vanilla, and drained pineapple.
- 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.
- Sprinkle each cheesecake with flaked coconut. Bake 15-20 minutes. Let cool.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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Looks yummy, but definitely not Hawai’ian. The nuts would be macnuts (macadamias) if it was Hawai’ian. Just sayin’. ~ Aloha pumehana. 😉
These cheesecakes are so stunning! The way you glaze the chocolate sauce makes them more attractive! I’m really salivating now xD
– Natalie Ellis
Have you tried the cheesecake bites in the instant pot. I have silicone pans similar and am wondering if that would work.
I have not! Haven’t tried any desserts yet in the IP, looking forward to it though. I’ve seen others make cheesecake in it, but I’m not sure yet how it works.
I have made cheesecakes just not the bite size. They turn out nice and creamy and they are easy to make. I am going to experiment with your recipe tonight
I did make these tasty beauties last night for my boss’s birthday celebration and they were a hit! I
Baked half in the oven and used the instant pot for the other half. Both methods worked well. Thanks
So much for sharing.
I hope to buy the cheesecake pan in Australia – I must try these they look amazing, Thanks for the recipes
My pleasure.
The main photo shows some kind of sauce garnishing the cheesecake but in the directions there is no mention of it. The photo without the sauce looks so much better, I think. I don’t see any answers to comments so I ‘m just commenting.
It’s a drizzle of chocolate sauce, totally optional if you’d like to add it. It’s delicious with or without.
What is the chocolate looking substance on top?
It’s chocolate drizzle!
What is the dark “stuff” over the top?
It’s some chocolate sauce, totally optional.
What, where are the Macadamia nuts?? This is all about Hawaii after all!
Feel free to add some chopped macadamias on top, that would add great texture and flavor.
The link to your minicheese cake pan is incorrect. It shows a Norpro pan, not a Chicago Metalic. What is the correct one. The recipe looks delish.
I’ve updated it, it should be good now. 🙂
Have you ever made this as a single 8 or 9 inch cheesecake? If so, did it cook ok and mot be too soft? Pineapple can be finicky in some foods.
Sorry, no I haven’t. I think it should be ok, you could always make sure the pineapple is drained well, you might even want to pat them dry with paper towels if you’re worried about that. You will also have to increase the baking time.
Im going to make this yummy cheese mini canes, thank you forma The recipe
Hi, I just made these cheesecakes and they were quite yummy, the base was to die for! I used a cheesecake pan with 24 holes, and the cheesecake came out quite heavy and lumpy(ish) so (1) How are you able to get the cheesecake so smooth even with the pineapple in it? and (2) How long should I bake the cheesecake for given the 24 hole pan I use?