Piña Colada Mini-Cheesecakes
Super easy, yummy miniature cheesecakes with the taste of a favorite pineapple and coconut cocktail.
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 piña colada mix
1 (8-ounce) can crushed pineapple, drained
- 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.
- Prepare cheesecake mix according to package directions, substituting 1/4 cup piña colada mix for 1/2 cup milk. Fold in chopped cherries. Spoon cheesecake evenly over coconut. Top with drained pineapple.
- 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 miniature cheesecakes..
*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.