Hawaiian Cheesecake Bite Recipe Learn under Expert Guide :- Hawaiian Cheesecake Bites are luscious little cheesecakes with sweetened coconut flakes on top and pineapple jammed inside a pecan crust. Delicious, simple, and ideal for a large gathering!
Hawaiian Cheesecake Bite Recipe Learn under Expert Guide
How opulent do these appear? Ever since I first made these Hawaiian cheesecake bites, I’ve been daydreaming about them. They’re piled high with flaky coconut and topped with creamy chocolate sauce and caramel. I’ve just started putting canned pineapple into my cheesecakes, and it really gives an otherwise plain dessert a lot of depth.
ALSO SEE
Ingredients
For Crust
- 1 cup pecans ( or walnuts)
- 1 cup all-purpose flour
- ¾ cup sugar (granulated)
- ½ cup butter (unsalted and melted)
For Cheesecake
- 16 ounce cream cheese (2 pkg)
- 4 tablespoon sugar (granulated)
- 4 tablespoon milk
- 2 eggs
- 2 teaspoon vanilla extract
- 16 ounce pineapple (crushed, drained)
- 1 cup flaked coconut (sweetened)
- chocolate sauce (optional)
Instructions
Turn the oven on to 350°F.
Put the pecans, flour, sugar, and melted butter into a food processor. Pulse several times to make small crumbs. In each individual cup, pat mixture into ungreased mini cheesecake pan. Bake for fifteen minutes. Cool a little.
Cream cheese, sugar, milk, and eggs should all be combined. Mix in the drained pineapple and vanilla.
To each cup, add roughly 2 tablespoons of the cream cheese mixture. The 12 cups in the tiny cheesecake pan. If you only have one pan, refrigerate the crust and cheesecake mixture until the pan is free. There will be enough crust and cheesecake left over for another 6 cups.
Top each cheesecake with a few flakes of coconut. Bake for 15 to 20 minutes. Allow to cool.
Notes
Cooked cheesecake freezes incredibly well; just put the cakes in the freezer, uncovered, when they have completely cooled, and let them freeze. When ready to eat, remove and completely wrap in aluminum foil and plastic wrap. Using this procedure, the cheesecake should keep for three months.
Nutrition Information
- Serving: 1cheesecake bite
- Calories: 246kcal (12%)
- Carbohydrates: 25g (8%)
- Protein: 4g (8%)
- Fat: 15g (23%)
- Saturated Fat: 7g (44%)
- Cholesterol: 46mg (15%)
- Sodium: 142mg (6%)
- Potassium: 148mg (4%)
- Fiber: 2g (8%)
- Sugar: 17g (19%)
- Vitamin A: 345IU (7%)
- Vitamin C: 12.1mg (15%)
- Calcium: 53mg (5%)
- Iron: 0.7mg (4%)
Tips For Making Cheesecake Bites
Muffin or cupcake pans can be used in place of a mini cheesecake pan if you don’t have one. Just keep in mind that the cheesecake and crust can take longer to cook. If you would rather create a complete cake instead of bite-sized portions, a 9 x 13-inch baking pan also works well; however, it will take around 45 minutes to bake.
This dessert is gluten free if the crust is made with gluten-free flour.
Use room temperature ingredients at all times. Particularly concerning the cream cheese. Cream cheese is much easier to blend and won’t leave lumps if it is room temperature.