Frozen Mini Pina Colada Cheesecake Bites

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

 

• 1 cup of coconut cream, refrigerated

• 8 ounces of Challenge Cream cheese

• 2 tablespoons of fresh lime juice

•  2 teaspoons of lime zest

• 1/3 cup of sugar

• 2/3 cup of drained crushed pineapple

• 1/3 cup of shredded and toasted sweetened coconut flakes

• Non-stick spray or coconut spray

 

Directions

• With a mixer, combine coconut cream and cream cheese until it is light and fluffy. Mix in lime juice, lime zest and sugar. Fold in crushed pineapple.

• Spoon cheesecake filling into ice cube or mini muffin pan.

• Sprinkle Coconut flakes on top of cheesecakes.

• Place cheesecakes in freezer until firm and frozen solid, about 2 hours.

• Let cheesecake slightly thaw, about 5-10 minutes before serving.

 

Makes 24 bites