Pineapple Coconut Mini Cheesecakes

SERVES: 4PREP TIME: 35 MINSCOOK TIME: 35 MINS

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Ingredients:

    Crust Ingredients:
  • 1 cup all purpose flour
  • 1 cup Mauna Loa® Macadamia Nuts
  • ¾ cup sugar
  • ½ cup butter, melted
    Cheesecake Ingredients:
  • 16 oz cream cheese, softened
  • 4 tablespoons sugar
  • 4 tablespoons milk
  • 2 eggs
  • 2 teaspoons vanilla
  • 16 oz crushed Del Monte® Pineapple, drained
    Toppings:
  • 1 cup flaked sweetened coconut
  • Hawaiian Host® Chocolate Covered Macadamia Nuts, Chopped

Preparation:

STEP 1

Preheat oven to 350° F.

STEP 2

In a food processor, add the macadamia nuts, flour, sugar and melted butter. Pulse a few times until fine crumbs form. Pat mixture into 4 ungreased 4” mini springform pans. Bake for 15 minutes. Cool slightly.

STEP 3

Beat together cream cheese, sugar, milk and eggs. Fold in vanilla and drained pineapple. Add cream cheese mixture to each crust in springform pans.

STEP 4

Sprinkle each cheesecake with flaked coconut.

STEP 5

Bake 15-20 minutes. Let cool.

STEP 6

Remove from springform pans and top with chopped chocolate covered macadamia nuts.