Servings: 12 bites
Calories: 150kcal
Cost: $15
Equipment
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Mini muffin molds
- Baking tray
Ingredients
- 200 g crushed coconut cookies
- 100 g melted butter
- 500 g cream cheese, at room temperature
- 150 g sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 100 ml coconut cream
- 100 g crushed pineapple, well drained
Instructions
- Mix the crushed coconut cookies with melted butter until resembling wet sand. Press into greased mini muffin molds and chill.
- Preheat oven to 160°C (320°F). Beat cream cheese and sugar until smooth. Add eggs one at a time, then stir in vanilla, coconut cream, and drained crushed pineapple.
- Pour filling over chilled bases and bake for 20-25 minutes until edges are set but centers jiggle slightly. Cool completely before transferring to fridge.
- Whip the milk cream until stiff peaks form. Top each cheesecake bite with whipped cream, grated coconut, and a pineapple slice.
Notes
Ensure cream cheese is at room temperature for a smooth filling.
Drain crushed pineapple well to prevent a soggy cheesecake.
Chill the bites to set properly; they’re best served cold.
For added flavor, toast the grated coconut before sprinkling on top.
These bites can be stored in an airtight container in the fridge for up to 3 days or frozen for a month. Thaw in the fridge overnight before serving.
Drain crushed pineapple well to prevent a soggy cheesecake.
Chill the bites to set properly; they’re best served cold.
For added flavor, toast the grated coconut before sprinkling on top.
These bites can be stored in an airtight container in the fridge for up to 3 days or frozen for a month. Thaw in the fridge overnight before serving.
Nutrition
Calories: 150kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 80mg | Potassium: 50mg | Fiber: 1g | Sugar: 10g | Vitamin A: 200IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 0.5mg
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