Piña Colada cheesecake pots

Now that Summertime seems to be in full swing with long, warm Summer days to enjoy; we are spending more time outdoors soaking up the rays, firing up the BBQ’s and enjoying cooling ice creams and beverages! It’s also the perfect excuse to get friends and family together to enjoy eating al fresco & mixing up some tropical cocktails and easy to make refreshing desserts!

Junes Cake Bag; Tropical Fiesta went on sale on the 1st June and includes some equally tropical goodies inside, including this pineapple flavouring from Shepcote

Perfect for adding to cake batters, buttercream and desserts!

And what could be more perfect than whipping up some individual cheesecake pots to serve as dessert at your next summer gathering?!

This pineapple flavouring instantly conjured up the idea of Piña Colada! I wanted to create a cheesecake using all the flavours of this delicious cocktail and the idea of serving them in their own little glass ramekins makes this even easier to make and serve! I just so happen to have a whole stash of these little glass ramekins left over from Gu Puds, that I kept, in the hope that one day I would come up with some recipes that I could serve in them! But if you don’t have any you can serve them in small glasses.

This recipe makes 6 little cheesecakes.
To make these, you will need:
Ingredients
For the biscuit bases:
– 150g Digestive biscuits
– 50g unsalted butter; Melted

For the cheesecake filling:
– 250g cream cheese (I used full fat Philedelphia)
– ½ tsp Shepcote pineapple flavouring
– ½ tsp Malibu
– 50g Icing sugar
– 150ml Double cream

Topping & decoration
– 250ml Double cream
– 2 tbsp Icing sugar
– Toasted coconut flakes
– Dessicated coconut
– Cherries (I used fresh cherries but you can use glace or maraschino if you can find them!)
– Cocktail umbrella’s and paper straws to make them even more fun for a party!

Method:

1) Blitz the digestive biscuits into fine crumbs using a blender or food processor.

2) Melt the butter in a pan over a low heat or pop in a heat proof bowl in the microwave for 10-15 seconds, stir until melted then add the biscuit crumbs and mix together.

3) Spoon the biscuit mix into the glass ramekins and press down, to form the base of your cheesecakes, using the back of a small teaspoon.

4) Place these in the fridge to chill while you make the cheesecake filling. To make this simply pop the cream cheese into a freestanding mixer with a paddle attachment or use a large bowl and a handheld whisk. Mix to loosen, then add the pineapple extract and Malibu and mix until the flavours are incorporated. Mix in the icing sugar then finally pour in the cream and give it one final mix. You’ll be left with a stiff mixture.

5) Use an icecream scoop to place the cheesecake filling on top of the biscuit bases in the ramekins (this ensures you get an even amount of cheesecake in each one!)

6) Use the back of a small teaspoon to spread the mixture over the biscuit bases until covered.

7) Place in the fridge to set for about an hour. Meanwhile, make the topping by whipping up the cream and icing sugar in a freestanding mixer fitted with a whisk attachment or large bowl with a hand whisk until it forms soft peaks. Pop the mix into a piping bag fitted with a large star nozzle.

8) Remove the set cheesecakes from the fridge and pipe swirls of cream on the top of each one. Sprinkle over the toasted coconut flakes and dessicated coconut.

9) Place a cherry of top of each swirl of cream.

At this point you could even add a pineapple wedge and add pretty paper straws or cocktail umbrella’s to add fun decoration to your cheesecake desserts if you’re serving them at a tropical themed garden party!

We hope you enjoy this easy dessert recipe using this lovely flavouring from Shepcote! if you’ve subscribed this month; your Cake Bags will be winging their way to you soon!

Happy Baking!
Thirzah – Cakey Goodness xoxo

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