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Pina Colada Mini-Cheesecakes

1(10-ounce) jar maraschino cherries, drained
1 cup shredded coconut, toasted
1 (11.2-ounce) package no-bake cheesecake mix
1/4 cup liquid pina colada mix
1 (8-ounce) can crushed pineapple, drained

1. Reserve 12 cherries; chop remaining cherries and set aside. Line 12 muffin tins with cupcake liners. Place 1 whole cherry in the center of each liner. Cover cherries with equal portions of coconut.
2. Prepare cheesecake mix according to package directions, substituting 1/4 cup pina colada mix for 1/2 cup milk. Fold in chopped cherries. Spoon cheesecake evenly over coconut. Top with drained pineapple.
3. Prepare crust that comes with mix according to package directions. Sprinkle equal portions of crust mixture over each cheesecake; press lightly. Refrigerate at least 4 hours before serving. To serve, unmold on serving plates with crust on bottom. remove cupcake liners.

Makes 12 servings.

To Toast Coconut: Spread coconut in an ungreased pan. Bake in a preheated 350°F (175°C) oven 5 to 7 minutes, stirring occasionally, or until golden brown.

Recipe and photograph are provided courtesy of the Cherry Marketing Institute.