Monday, August 27, 2012

Pineapple Coconut Mini Cheesecakes

At the beginning of the month I posted about a tropical inspired table I set up for my Mum's Birthday, featuring these yummy little cheesecakes. I meant to get the recipe up that week but with a bunch of things on plus getting sick not once but now twice this month I've fallen a bit behind. I'll keep this short and sweet so I can get back to felling sorry for myself. 
With the perfect pairing of pineapple and coconut these little cheesecakes were a big hit. The flavours fresh and summery, perfect now its starting to get a little warmer, and they are super easy to make. 
Pineapple Coconut Mini Cheesecakes (based on recipe from Women'sWeekly Cupcakes Cheesecakes Cookies) for full recipe scroll to the end of post

Cheesecake Base
180 grams plain sweet biscuits (cookies)
2 tablespoons coconut
70 grams butter melted

To make the bases- Line a 12 hole muffin pan with cupcake papers or cling wrap. I tried half of each. 

Add the biscuits, coconut and melted butter into a food processor, process until combined.
Press a large tablespoon of mixture into the each pan to make the bases. Refrigerate for half an hour.
Cheesecake Filling
2 tablespoons water
250 grams cream cheese, softened
1/4 cup caster sugar
1 cup cream
1/4 cup malibu or 1 teaspoon coconut flavouring

To make the filling- in a small bowl sprinkle the powdered gelatine the water, stand the bowl of gelatine over a small saucepan of simmering water until dissolved, set aside to cool.

Add the cream cheese and sugar into a mixing bowl, mix together until smooth, beat in the cream. Mix in the Malibu (or coconut flavouring) and continue beat adding the gelatine in a steady stream.

Divide the filling between the 12 pans and smooth over the tops. Allow the cheesecakes to set in the fridge overnight.
Before serving top each of the cheesecakes with the pineapple and a little syrup.

Pineapple Topping
1 cup pineapple juice
1/4 small pineapple 

For the pineapple topping- Cut the 1/4 pineapple in half lengthways and cut into thin slices.
Add the juice and pineapple to a medium frying pan.

Simmer the pineapple and jiuce for about 10 minutes until the pineapple is soft. Remove the pineapple from the pan leaving the juice. Continue simmering the juice until it thickens slightly, this will take about 5 minutes. Allow the pineapple and juice to cool before topping the cheesecakes.
Pineapple and Coconut Mini Cheesecakes

Cheesecake Base
180 grams plain sweet biscuits (cookies)
2 tablespoons coconut
70 grams butter melted
  • Line a 12 hole muffin pan with cupcake papers or cling wrap. I tried half of each. 
  • Add the biscuits, coconut and melted butter into a food processor, process until combined.
  • Press a large tablespoon of mixture into the each pan to make the bases. Refrigerate for half an hour.

Cheesecake Filling
2 tablespoons water
250 grams cream cheese, softened
1/4 cup caster sugar
1 cup cream
1/4 cup malibu or 1 teaspoon coconut flavouring
  •  In a small bowl sprinkle the powdered gelatine the water, stand the bowl of gelatine over a small saucepan of simmering water until dissolved, set aside to cool.
  • Add the cream cheese and sugar into a mixing bowl, mix together until smooth, beat in the cream. Mix in the Malibu (or coconut flavouring) and continue beat adding the gelatine in a steady stream.
  • Divide the filling between the 12 pans and smooth over the tops. Allow the cheesecakes to set in the fridge overnight.
  • Before serving top each of the cheesecakes with the pineapple and a little syrup.

Pineapple Topping
1 cup pineapple juice
1/4 small pineapple 
  •  Cut the 1/4 pineapple in half length ways and cut into thin slices.
  • Add the juice and pineapple to a medium frying pan.
  • Simmer the pineapple and juice for about 10 minutes until the pineapple is soft. 
  • Remove the pineapple from the pan leaving the juice. Continue simmering the juice until it thickens slightly, this will take about 5 minutes.
  •  Allow the pineapple and juice to cool before topping the cheesecakes.

5 comments:

  1. These look yum!!

    Which would you say came out better? The clingfilm or the wrappers?

    xx Kat xx

    ReplyDelete
    Replies
    1. They both worked. The cupcake papers came off easy and looked neat and tidy. The cling wrap was good because it showed the nice biscuit base but left creases.

      Delete
  2. These look wonderful Kara, I love the exotic flavours of the pineapple and coconut. What a fantastic combo and the cheesecake is so refreshing in the summer too.

    -Lisa.
    Sweet 2 Eat Baking

    ReplyDelete
  3. These sound divine! I just made something using similar ingredients. I've always wanted to try a coconut cheesecake!

    ReplyDelete
  4. How much gelatine do u need?

    ReplyDelete