Pineapple Coconut Mini Cheesecakes

Pineapple Coconut Mini Cheesecakes

Prep: 35 Minutes Cook: 35 Minutes Serves: 4 Submitted by: KING'S HAWAIIAN

Ingredients

Crust Ingredients: *
1 cup all purpose flour
1 cup Mauna Loa Macadamia Nuts
3/4 cup sugar
1/2 cup butter melted
Cheesecake Ingredients: *
16 ounces cream cheese
4 tablespoons sugar
4 tablespoons milk
2 eggs
2 teaspoons vanilla
16 ounces Crushed Del Monte Pineapple, drained
1 cup Flaked sweetened coconut
Hawaiian Host Chocolate Covered Macadamia Nuts, chopped

Preparation

Step 1
Preheat oven to 350 degrees 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.