Pineapple and coconut cheesecakes

mini cheesecake recipe
12 Item


Pineapple topping


1.Grease 12-hole (¼ cup/60ml) mini cheesecake pan with removable bases.
2.Process macaroons until fine. Add butter; process until combined. Press a heaped tablespoon of mixture over base of each hole in pan. Refrigerate 30 minutes.
3.Make filling by sprinkling gelatine over water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool 5 minutes.
4.Beat cheese and sugar in small bowl with electric mixer until smooth; beat in cream. Stir in Malibu and gelatine mixture. Divide mixture over bases; refrigerate overnight.
5.To make pineapple topping, combine juice and pineapple in medium frying pan; simmer, about 10 minutes or until pineapple is soft. Remove pineapple from juice; simmer juice about 5 minutes or until thickened slightly. Cool.
6.Serve cheesecakes with pineapple topping.

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