Piña Colada Miniature Cheesecakes

Piña Colada Miniature Cheesecakes

Ingredients:
12 cupcake liners
1 cup shredded coconut

Directions:
1 (11.2 ounce) package no−bake cheesecake mix
1/4 cup liquid piña colada mix
1 (8 ounce) can crushed pineapple, drained
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 piña 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.
Serves 12.
Piña Colada Miniature Cheesecakes 246
Pineapple Apricot Refrigerator Cheesecake
1 (8 ounce) can crushed pineapple, drained and juices reserved
1 (16 ounce) can apricot halves, drained and juices reserved
Dash of salt