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.
How To Make Hawaiian Cheesecake Bites
Tips For Making Cheesecake Bites
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.
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.
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
