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Hawaiian Cheesecake Bites
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!
- 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.
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.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Serving: 1cheesecake bite | Calories: 246kcal | Carbohydrates: 25g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 46mg | Sodium: 142mg | Potassium: 148mg | Fiber: 2g | Sugar: 17g | Vitamin A: 345IU | Vitamin C: 12.1mg | Calcium: 53mg | Iron: 0.7mg