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4.5 from 21 votes

Hawaiian Cheesecake Bites

Jump to RecipePrintRate
By: Joanna Cismaru •9/30/22 72 Comments

This post may contain affiliate links. Please read my disclosure policy.

Hawaiian Cheesecake Bites – decadent mini cheesecakes loaded with pineapple on a pecan crust and topped with sweetened coconut flakes. So good, so easy, and perfect for a crowd!

hawaiian cheesecake bites on a plate drizzled with chocolate

Hawaiian Cheesecake Bites Recipe

How decadent do these look? Piled high with flaky coconut and drizzled with rich chocolate sauce and caramel, I’ve been day dreaming about these Hawaiian cheesecake bites ever since I first made them. I recently discovered adding tinned pineapple to my cheesecakes and it really adds so much dimension to what would be a basic cake.

I like to make this recipe when having guests over or going to a potluck as it’s small size is perfect for sharing with a group, and you can be sure you’ve made the perfect amount for everyone!

Ingredients You Need To Make These Cheesecake Bites

Crust

  • Nuts – I used raw, unsalted pecans as my base but almond or walnuts would also work as well. If using almonds, add 2 tbsp of ice water to the crust.
  • Flour – I used all purpose for this dessert.
  • Sugar – Granulated is the sugar base needed for this crust.
  • Butter – Unsalted is what I used to control the amount of salt in this recipe.

Cheesecake

  • Cream cheese – I used 2 packages of whole fat Philadelphia cream cheese. Reduced fat can also be used to cut calories.
  • Sugar – Again granulated sugar is best for this cheesecake recipe.
  • Milk – Milk is added to smooth the batter, any fat content works but avoid buttermilk as the cream cheese adds enough tang.
  • Eggs – Our key binding agent for this cake, eggs will allow it to bake properly.
  • Pineapple – Such a great tart, sweet addition to this cake. It’ll add moisture and chew to the cake. I used crushed and drained pineapple from the can.
  • Vanilla extract – Without this your dessert may taste a little flat.
  • Coconut – Flaked and sweetened.
  • Chocolate and caramel sauce – Totally optional but highly recommended.
Process shots of making cheesecake pecan crust

How To Make Hawaiian Cheesecake Bites

  1. Prepare your oven: Preheat oven to 350 F degrees.
  2. Form the crust: Add pecans, flour, sugar, and melted butter to a food processor. Pulse a few times until fine crumbs begin to form. Take this mixture and press into an ungreased mini cheesecake pan in each cup. Bake for 15 minutes before removing and allowing to cook slightly.
  3. Prepare the cheesecake: Mix the cream cheese, sugar, eggs, and milk. Fold in the vanilla and pineapple. Add 2 tbsp of this mixture into each pecan crust cup, still in the pan, and sprinkle each cake with coconut flakes before placing in the oven.
  4. Finish cheesecake bites: Bake for 15 – 20 minutes and allow them to cool before serving. Drizzle chocolate and caramel sauce over top and serve it up!
baked hawaiian cheesecake bites in a mini cheesecake pan

Tips For Making Cheesecake Bites

  1. If you don’t have a mini cheesecake pan, muffin or cupcake pans can be used instead. Just be mindful that the crust and cheesecake may need longer to cook. A 9 x 13 inch baking pan also works if you prefer to make a whole cake rather than bites, however, it will take longer to bake about 45 minutes.
  2. Gluten free flour can be used in the crust to make this dessert gluten free.
  3. Always use ingredients that are at room temperature. Especially when it comes to the cream cheese. If your cream cheese is at room temperature, it’s a lot easier to mix and won’t leave lumps.

What’s The Best Cream Cheese To Use For Cheesecake

I prefer using Philadelphia cream cheese because it always makes a super silky cheesecake. However, if you can’t find the Philadelphia brand, use a cream cheese that is full fat for best results.

hawaiian mini cheesecake with a bite taken out of it

Storing Cheesecake

This recipe made enough crust and cheesecake mixture for 6 additional mini cheesecakes. As I didn’t have another mini cake pan on hand I just popped each mixture separately into the fridge till I was ready to make more.

Cooked cheesecake also freezes really well, just place the cakes fully cooled and uncovered on a pan in the freezer and allow to freeze entirely. Remove them and wrap fully in plastic wrap and aluminum foil till ready to eat. This method should ensure the cheesecake lasts 3 months.

Finished hawaiian cheesecake bite on a plate with chocolate drizzled over it

Love These Mini Morsels And Want More? Try These:

  • Mini Tiramisu Cheesecakes
  • Matcha Mini Cheesecakes
  • Chocolate Cheesecake Santa Hats
  • Mini Blueberry Galettes
  • Easy Chocolate Fudge

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

side view shot of a hawaiian cheesecake bite covered in chocolate sauce on a plate
Print
4.53 from 21 votes

Hawaiian Cheesecake Bites

Prep 20 minutes minutes
Cook 30 minutes minutes
Total 50 minutes minutes
Rate Recipe
Hawaiian Cheesecake Bites – decadent mini cheesecakes loaded with pineapple on a pecan crust and topped with sweetened coconut flakes. So good, so easy, and perfect for a crowd!
18

Ingredients

For Crust

  • 1 cup pecans ( or walnuts)
  • 1 cup all-purpose flour
  • ¾ cup sugar (granulated)
  • ½ cup butter (unsalted and melted)

For Cheesecake

  • 16 ounce cream cheese (2 pkg)
  • 4 tablespoon sugar (granulated)
  • 4 tablespoon milk
  • 2 eggs
  • 2 teaspoon vanilla extract
  • 16 ounce pineapple (crushed, drained)
  • 1 cup flaked coconut (sweetened)
  • chocolate sauce (optional)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • 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.

Notes

  1. Cooked cheesecake freezes really well, just place the cakes fully cooled and uncovered on a pan in the freezer and allow to freeze entirely. Remove them and wrap fully in plastic wrap and aluminum foil till ready to eat. This method should ensure the cheesecake lasts 3 months.

Nutrition Information

Serving: 1cheesecake biteCalories: 246kcal (12%)Carbohydrates: 25g (8%)Protein: 4g (8%)Fat: 15g (23%)Saturated Fat: 7g (44%)Cholesterol: 46mg (15%)Sodium: 142mg (6%)Potassium: 148mg (4%)Fiber: 2g (8%)Sugar: 17g (19%)Vitamin A: 345IU (7%)Vitamin C: 12.1mg (15%)Calcium: 53mg (5%)Iron: 0.7mg (4%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

side view shot of a hawaiian cheesecake bite covered in chocolate sauce on a plate

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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72 Comments
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Valentin
Valentin
Posted: 2 years ago

5 stars
Thanks for the recipe!!!From Romania with love!!

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Valentin
Posted: 2 years ago

We are so glad you liked it!!

0
Reply
Joanne
Joanne
Posted: 2 years ago

If I’m using a regular mini muffin pan should I grease the pan or will I still be able to remove them relatively intact from the untreated pan?
Thanks

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Joanne
Posted: 2 years ago

Greasing the pan is a great idea!

0
Reply
Joanne
Joanne
Reply to  Jo Cooks Team
Posted: 2 years ago

Thanks! Looking forward to making these!

0
Reply
Liam @ touchlesskitchenfaucet.info
Liam @ touchlesskitchenfaucet.info
Posted: 3 years ago

5 stars
One of the best options for party freaks! Thanks

0
Reply
Home Kitchen Land
Home Kitchen Land
Posted: 4 years ago

As someone who has only just started baking as a full hobby, I was searching quite a bit for my fav recipes than were simple enough to make. Cheesecake is my absolute favourite cake and your recipe was surprisingly easy to make compared to others I’ve tried! Thank you so much for making my week with this recipe!!

0
Reply
Candy
Candy
Posted: 4 years ago

Have you ever made this as a larger cheesecake? 9” pan?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Candy
Posted: 4 years ago

No I haven’t. 🙁

0
Reply
Shelagh
Shelagh
Posted: 4 years ago

5 stars
I made these Hawaiian cheesecakes last weekend. OMG total success on every level👏🏻👏🏻Easy to make, looked great tasted fabulous and yes they all got eaten 🤗🤗

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Shelagh
Posted: 4 years ago

So happy you liked them!

0
Reply
Jodie
Jodie
Posted: 4 years ago

Is there a caramel sauce drizzled atop the cakes as well as the chocolate,
the picture looks as if there is?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jodie
Posted: 4 years ago

Yes!! And trust me it’s worth it!

0
Reply
Merrilee
Merrilee
Posted: 4 years ago

Looks yummy, but definitely not Hawai’ian. The nuts would be macnuts (macadamias) if it was Hawai’ian. Just sayin’. ~ Aloha pumehana. 😉

0
Reply
Healthy Kitchen 101
Healthy Kitchen 101
Posted: 4 years ago

These cheesecakes are so stunning! The way you glaze the chocolate sauce makes them more attractive! I’m really salivating now xD
– Natalie Ellis

0
Reply
Judy
Judy
Posted: 4 years ago

Have you tried the cheesecake bites in the instant pot. I have silicone pans similar and am wondering if that would work.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Judy
Posted: 4 years ago

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.

0
Reply
Judy
Judy
Reply to  Joanna Cismaru
Posted: 4 years ago

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

0
Reply
Judy
Judy
Reply to  Joanna Cismaru
Posted: 4 years ago

5 stars
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.

0
Reply
Susanne
Susanne
Posted: 4 years ago

4 stars
I hope to buy the cheesecake pan in Australia – I must try these they look amazing, Thanks for the recipes

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Susanne
Posted: 4 years ago

My pleasure.

0
Reply
Carol Huston
Carol Huston
Posted: 4 years ago

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.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Carol Huston
Posted: 4 years ago

It’s a drizzle of chocolate sauce, totally optional if you’d like to add it. It’s delicious with or without.

0
Reply
Andrea
Andrea
Posted: 4 years ago

What is the chocolate looking substance on top?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Andrea
Posted: 4 years ago

It’s chocolate drizzle!

0
Reply
Karen Anderson
Karen Anderson
Posted: 4 years ago

What is the dark “stuff” over the top?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Karen Anderson
Posted: 4 years ago

It’s some chocolate sauce, totally optional.

0
Reply
Glenn
Glenn
Posted: 4 years ago

What, where are the Macadamia nuts?? This is all about Hawaii after all!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Glenn
Posted: 4 years ago

Feel free to add some chopped macadamias on top, that would add great texture and flavor.

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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