Piña Colada Cheesecake Bites

These little bites of summer and pure heaven! Inspired by the cocktail, these little cheesecakes have everything you need wrapped up into a little delicious square. Coconut cheesecake, topped with easy to make pineapple curd, freshly whipped cream, toasted coconut, and a maraschino cherry. Pina Colada Cheesecake Bites! Heaven, right?

Nick’s favorite thing…

I love how cute these cheesecake bars are. They kind of look retro right? I love the texture of the coconut cheesecake with the shredded coconut in it. Even though it’s a smooth and not-too-sweet cheesecake, it’s got a bit of a bite to it. And that pineapple butter on top? It kind of slowly drizzles down each little cheesecake bite which makes it look even cooler. Not to mention it tastes divine!

What do Pina Colada Cheesecake Bites taste like?

The cheesecake is creamy, with little specks of coconut. The pineapple butter on top is smooth and sweet. The golden coconut is toasty, the whipped cream fluffy, and the maraschino cherries? They’re just so darn cute!

Nick?? 10 egg yolks??? What am I supposed to do with all those egg whites!

Can I suggest making a delicious meringue? Or maybe a pavlova? I have a delicious one here that you can try!

What you need for the Pina Colada Cheesecake Bites

Graham crackers – you can use pretty much any type of vanilla cookie in it’s place.

Unsalted butter – if using salted butter, leave out the salt in this recipe

Caster sugar – also known as superfine sugar.

Salt – Just regular fine salt.

Cream cheese – make sure you use the block kind. Spreadable will not work here. And make sure it’s softened to ensure your mixture mixes up properly.

Vanilla extract – Make sure you’re using really good quality vanilla extract it makes all the difference.

Coconut milk – I used canned coconut milk for this recipe. It’s really creamy and can be found in the Asian section of your supermarket.

Eggs – I used large eggs. Make sure they’re are room temperature.

Coconut flakes – You can use sweetened or unsweetened ones. I would recommend the latter. Who needs extra sweetness? We want flavour!

Corn starch – this will help thicken up the pineapple curd.

Pineapple juice – I used pineapple juice from a carton; You can use canned pineapple juice if you like.

Heavy cream – This is the type of cream you use for whipping with at least 30% fat content.

Maraschino cherries – I bought mine from Dan Murphy’s in Australia. They can be found at most supermarkets or specialty supermarkets and delis.

How to make these cheesecake bites.

Base

1. Line a baking tray with baking paper. Set aside.
2. Add the graham crackers to the bowl of a food processor and blitz until you reach fine crumbs.

3. Add the melted butter, sugar and salt and pulse to coat the crumbs.
4. Pour the mixture into the baking tin.

5. Use the back of spoon to press firmly. Bake for 10 minutes and allow to cool.

Cheesecake

1. Add the cream cheese, caster sugar and salt to a large mixing bowl. Use an electric hand mixer to whip until fluffy and well combined, about 3 minutes.
2. Scrape down the bowl. Add the vanilla extract and coconut milk. Mix until well combined.

3. Next, Add the eggs one at a time and mix, scraping down the before each addition.
4. Lastly, add the coconut flakes and fold through using a spatula.

5. Add the mixture to the baking tin.
6. Bake for 40 minutes. Once baked, take out of the oven and allow to cool to room temperature.

Toasted Flakes

1. Add the 3/4 cup of coconut flakes to a baking tray.
2. Bake for 10 minutes on 170°C / 325°F. Allow to cool.

Pineapple Curd

1. Add the corn starch and sugar to a large, heat-proof mixing bowl. Use a whisk to combine.
2. Add the egg yolks and whisk together until very well combined.

3. Add the pineapple juice and whisk in.
4. Microwave for 1 minute at a time, whisking each time, until the mixture thickens. This can take anywhere between 6-10 minutes.

5. Once thickened, add the butter.
6. Whisk in until the butter is melted and well combined. Set aside to cool.

7. Pour the mixture through a sieve, on top of the cheesecake.
8. Spread around using a spatula and chill in the fridge for 4 hours or overnight.

Whipped Cream

1. Add the cream and vanilla extract to a large mixing bowl and whisk to stiff peaks.

Let’s Decorate!

1. Carefully lift out the cheesecake from the baking tin using the excess baking paper on the sides.
2. Use a large knife to cut into 4 x 4 squares giving you 16 cheesecake bites.

3. Add the whipped cream to a piping bag fitted with an open star tip. Pipe little swirls on each bite.
4. Sprinkle with toasted coconut.

5. Finish with a cherry.

Tips for making the Pina Colada Cheesecake Bites bars!

• The pineapple curd on top will drizzle down ocne these bars are cut. That’s normal.

Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!

Other Recipes You Might Like!

• Cookie Dough Cheesecake – perfect for chocolate chip cookie lovers!
• Pineapple And Rum Cake – so soft, and that cream cheese is to die for!
• Best Ever Pineapple Upside Down Cake – Easy, retro classic!
• Hawaii Kawaii Cupcakes – cute or freaky? You decide!

Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!