Pineapple and coconut cheesecakes

  • 50 mins preparation
  • Makes 12 Item
  • Print


Pineapple and coconut cheesecakes
  • 180 gram coconut macaroons
  • 60 gram butter, melted
  • 1 1/2 teaspoon gelatine
  • 2 tablespoon water
  • 250 gram cream cheese, softened
  • 1/4 cup (55g) caster sugar
  • 1 cup (250ml) cream
  • 1/4 cup (60ml) malibu
Pineapple topping
  • 1 cup (250ml) pineapple juice
  • 1/4 pineapple (225g), halved lengthways, sliced thinly


Pineapple and coconut cheesecakes
  • 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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