Ingredients12 ounces cream cheese
3/4 cup pineapple juice
1/2 cup ricotta
1 cup sugar
1/2 cup SweetStacks Gourmet Pancake Mix/Waffle Mix
1 cup sweetened flake coconut
10 tablespoons chopped macadamia nuts
180 grams plain sweet biscuits (cookies)
2 tablespoons coconut
70 grams butter melted
12 cupcake paper liners
Preparation time: 5 minutes
Cooking time: 45 minutes
InstructionsPreheat oven to 350 degrees.
Place 12 ounces cream cheese in medium microwave safe bowl and microwave on high for 1 minute or until soft. Add 3/4 cup pineapple juice, 1/2 cup ricotta, 1 cup sugar, 1/2 cup SweetStacks Gourmet Pancake Mix, and 2 eggs. Mash and beat til smooth. Stir in 1 cup sweetened flake coconut.
Line a 12 hole muffin pan with cupcake paper liners. Add the biscuits (break up biscuits), 2 tablespoons of coconut and melted butter into a separate bowl and mix with mixer until combined. Press a large tablespoon of base mixture into each of the muffin holes in the pan to make the bases.
Portion cream cheese mixture evenly into each cupcake paper liner in the muffin pan. Sprinkle 1 tablespoon chopped macadamia nuts atop each mini cheesecake.
Bake for 45 minutes or until inserted toothpick comes away clean. Loosen mini cheesecakes with fork and tip them out. Add pineapple slices to each cheesecake(optional). Serve cold.
Yield: 10 mini cheesecakes
NotesThis recipe was submitted by Jaret Wilson from Warren, Michigan. Thank you, Jaret, for submitting your delicious recipe!
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