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
Ingredients:
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
Directions:
- 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
First
Chorizo & Collards & Cheesey Grits
Second
Tomato, Peanut, & Coconut Sip
Third
Crab Cake, Mango Salsa, Tomato Glaze, & Avocado Emulsion
Fourth
Caramelized Beets, Arugula, Cranberries, Goat Cheese, & Walnut Salad with Creole Mustard-Shallot Vinaigrette
Fifth
Road to Morocco Lamb
Pine Nut Couscous with Haricots Vert & Glazed Carrots
Sixth
Individual Piña Colada Cheesecakes
Hope you enjoyed!
Cheers,
Jianne
