Pascha Recipes
Pina Colada Miniature Cheesecakes
Yield: 12 servings
Ingredients
- 1 (10 ounce) jar maraschino cherries, drained
- 12 cupcake liners
- 1 cup shredded coconut
- 1 (11.2 ounce) package no-bake cheesecake mix
- 1/4 cup liquid pina colada mix
- 1 (8 ounce) can crushed pineapple, drained
Instructions
- Reserve 12 cherries; chop remaining cherries and set aside.
- Line 12 muffin tins with cupcake liners. Place 1 whole cherry in the center of each liner. Cover cherries with equal portions of coconut.
- Prepare cheesecake mix according to package directions, substituting 1/4 cup pina colada mix for 1/2 cup milk. Fold in chopped cherries. Spoon cheesecake evenly over coconut. Top with drained pineapple.
- Prepare crust that comes with mix according to package directions. Sprinkle equal portions of crust mixture over each cheesecake; press lightly.
- Refrigerate at least 4 hours before serving.
- To serve, unmold on serving plates with crust on bottom. Remove cupcake liners.