More snow in the Northeast today had me craving a tropical destination. Nothing reminds me more of the warm sun on your face and your feet in the sand than a Virgin Pina Colada. Drinking one on the beach is the defining moment that says "I'm on vacation."
I know this is a very long-winded title for such a little dessert. I recently bought a set of 4 - 6 oz. little pie tins. I originally was going to make this recipe into bars or put this into an 8 inch pie plate, but the thought of a personal size petite little treat was too good to pass up.
Pina Colada Cheesecake
Crust:
1 1/4 cup Honey Maid graham crackers crushed
1/3 cup melted butter
Crush graham crackers in food processor. Remove to a bowl and stir in melted butter until combined.
Press crumbs into pie plate or bottom of an 8 X 8 pan if you are making bars. If you decide to make bars, spray the pan with cooking spray and put a piece of parchment paper into the pan with enough paper to fit the pan with a little bit hanging over the sides. This will help the parchment paper stick but will help you lift the dessert easily out of the pan so you can make even cuts.
Filling:
1 8 oz. package of cream cheese (1/3 less fat) softened
1 tbsp flour
1 tsp lemon zest
1 tbsp pineapple juice (from canned pineapple)
2 tsps coconut extract
5 oz. sweetened condensed milk
1 egg
Mix cream cheese, flour, lemon zest, pineapple juice, coconut extract and sweetened condensed milk with an electric mixer until smooth. Add egg and mix until well combined.
I read that cheesecakes that have flour in them are less likely to crack. I actually tested two cheesecake recipes and both didn't crack. In this recipe it doesn't matter, as this cheesecake would be covered with a topping, but its good to know for future reference. Place cheesecake(s) in a shallow roasting pan with a little bit of water.
1/8 cup sugar
1 tbsp cornstarch
10 oz. crushed pineapple in juice undrained
1/2 tbsp butter
1 cup sweetened coconut, toasted
Stir together sugar, cornstarch, pineapple and butter in a small saucepan. Heat over medium heat and stir frequently until thickened.
Cool to room temperature. Spread over cheesecake. Meanwhile preheat oven to 325F. Lay out coconut in a single layer on a baking sheet. Toast coconut 3 minutes. Keep checking coconut frequently and keep mixing coconut so it toasts evenly. Toast until fragrant and lightly colored. Sprinkle coconut over pineapple topping.
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| Petit Pina Colada Cheesecake Pie |
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