#FoodieFriday – Mini Piña Colada Cheesecakes with Macadamia Crust

Recipe - Pina Colada

I love #FoodieFridays. I get to share my favorite recipes and menus with everyone and … the best part – people send me their faves. So exciting.

Last week I cooked my annual birthday party dinner for my girl, Tamarind. Today I’m featuring the dessert from the menu (posted the menu at the bottom of the recipe – I’ll be sharing those recipes on the next few Fridays).

Piña Colada Mini-Cheesecakes with Macadamia Crust

This recipe makes 12 servings


1 jar maraschino cherries, drained – you need 12 cherries
1 cup shredded coconut, toasted
1 (11.2-ounce) package no-bake cheesecake mix
1/4 cup liquid piña colada mix
1 Pineapple, peeled and sliced into 1/4 inch rounds
1 cup toasted chopped macadamia nuts
1 6.8 oz bottle rum (half-pint) emptied into a spritzer bottle


  • Reserve 12 cherries.
  • Grill pineapple slices – I like a little char on the edges
  • Dice pineapple
  • Line 12 muffin tins with cupcake liners.
  • Place 1 whole cherry in the center of each liner.
  • Cover cherries with equal portions of the toasted coconut.
  • Prepare cheesecake mix according to package directions, substituting the piña colada mix for the milk.
  • Fold in chopped grilled pineapple (I eyeball this).
  • Spoon cheesecake evenly over coconut and maraschino cherry.
  • Prepare crust that comes with mix (substituting half the mix with the toasted, chopped, macadamia nuts) 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.
  • Spritz rum over cheesecake
  • Pipe a couple rings of whipped cream around cake
  • Garnish with toasted coconut and leftover toasted, chopped macadamia nuts.

To Toast Coconut: Spread coconut in an ungreased pan. Bake in a preheated 350°F (175°C) oven 5 to 7 minutes, stirring occasionally, or until golden brown.

I based the above recipe on this one I found on the internet:


Here’s the menu for the birthday dinner:

Tamarind’s Birthday Dinner Menu

June 30, 2013

Amuse Bouche

Mushroom Croustades, Almond Crusted Salmon Bites,Fig Souvlaki


Chorizo & Collards & Cheesey Grits


Tomato, Peanut, & Coconut Sip


Crab Cake, Mango Salsa, Tomato Glaze, & Avocado Emulsion


Caramelized Beets, Arugula, Cranberries, Goat Cheese, & Walnut Salad with Creole Mustard-Shallot Vinaigrette


Road to Morocco Lamb

Pine Nut Couscous with Haricots Vert & Glazed Carrots


Individual Piña Colada Cheesecakes

Hope you enjoyed!




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