I always look forward to the middle of the month because it means that I get to share another recipe from Lick the Bowl Good, the wonderful cookbook by fellow blogger Monica Holland. This month we are sharing Pina Colada Mini Cheesecakes - and they are soooooo good.
My family have always been big fans of cheesecake, and many times it is their cake of choice when it comes to birthdays. Many times I have heard people say that they will just buy a cheesecake because it is too complicated to make at home. Let me tell you a little secret - it is one of the easiest cakes you can make, and you will save so much money if you just make it yourself. These mini cheesecakes are even easier than a large cheesecake, and very portable, so they would make the perfect treat to take to a backyard BBQ or a potluck in the park.
Whilst there are a few components these mini cheesecakes do come together quickly, and the baking time is reduced because they are baked in regular muffin tins. I think they would also be great one-bite-wonders if they were made in a mini muffin tin. These are Pina Colada-flavored but really the possibilities are endless when it come to flavorings and toppings. Monica suggests topping them with pineapple, coconut shavings, or a maraschino cherry. I decided to go with strawberries because of my love for a cocktail served here called a Lava Flow, which is a Pina Colada with strawberry puree drizzled inside the glass.
As soon as I bit into the creamy, coconut-pineapple flavored filling I knew that these would become a favorite, and I was lucky to be able to hang on to a few to photograph before I send them off to school tomorrow to be enjoyed. Now I just need an invite to a BBQ so I can have an excuse to whip up another batch.
And just to recap, so far we have baked the following from Lick the Bowl Good ~
Banana Pecan Breakfast Cake
Chocolate Cherry Brownie Kisses
Irish Cream Cake
Pina Colada Mini Cheesecakes
(Printer Friendly Recipe)
- ¾ cup graham cracker crumbs
- 2 tablespoons brown sugar
- 2 tablespoons butter, melted
- 16 ounces cream cheese, room temperature
- ⅓ cup granulated sugar
- 2 large eggs
- ⅔ cup cream of coconut
- 8 ounces crushed pineapple, drained
- ½ teaspoon coconut extract
- ½ teaspoon rum extract
- ½ cup heavy whipping cream
- 3 tablespoons cream of coconut
- ½ teaspoon coconut extract
- 2 tablespoons powdered sugar
- Preheat the oven to 325℉.
- Line a standard muffin tin with 16 paper liners, set aside.
- In a small bowl, combine the graham cracker crumbs and sugar. Mix to combine, then stir in the melted butter until the crumbs are moistened.
- Evenly divide the crumbs between the paper cups using about one heaping tablespoon per liner. Using your fingers or the bottom of a small glass, press the crumbs firmly into the bottom of the cupcake liners.
- Bake for 5 minutes, then cool.
- In a large bowl, beat the cream cheese with an electric mixer on medium speed until creamy and no lumps remain.
- Slowly add the sugar and mix until combined, scraping down the sides as necessary.
- Add the eggs, one at a time, and beat until just combined. Scrape down the side of the bowl.
- Add the cream of coconut, crushed pineapple, coconut and rum extracts. Beat until well mixed and scrape down the bowl once more, but try to avoid over-mixing the batter.
- Evenly divide the batter between the lined cups. They will be pretty full, but this is okay.
- Bake for 18-20 minutes. They will puff up slightly in the oven, and the center may be a little jiggly. And as they cool, they will firm up.
- Cool to room temperature, then place the cheesecakes still in the pans, in the refrigerator to chill for at least 2 hours.
- In a medium bowl, combine the heavy cream, cream of coconut, coconut extract, and powdered sugar. Using an electric mixer on medium speed beat the ingredients together until the mixture has doubled in volume and soft peaks form.
- Dollop the coconut cream over the tops of the cheesecakes before serving. Garnish with shredded coconut, pineapple chunks, or maraschino cherries.
- Store in an airtight container in the refrigerator for 3 to 5 days.
Recipe by Monica Holland from Lick the Bowl Good (Skyhorse Publishing, Inc.)