pina colada cheesecakes
robin
ingredients
- 12 to 14 coconut macaroons
- 1 box jello pineapple mix
- 1 cup ricotta cheese
- 1 pkg. cream cheese (softened)
- 1 8 oz heavy cream (whipped)(divided)
- 2 teas. vanilla
- 3 tbsp. confectioners sugar
directions
- 1
line cupcake tin with paper cups.
- 2
in food processor, plus coconut macaroons until fine crumbs. divide evenly into each cup about 1 teaspoonful each. press crumbs in bottom.
- 3
in bowl stir together jello and 2/3 cup boiling water. stir until jello is dissolved. let cool for 5 minutes.
- 4
in food processor puree ricotta cheese, cream cheese and jello for 2 minutes. transfer mixture to bowl and fold in 1 and 1/2 cups whip cream.
- 5
divide evenly in cupcake cups. chill for 2 hours. pipe remaining whip cream on tops. garnish with pineapple slices and coconut slivers.
- 6
place a decorative ribbon around each paper cupcake holder with hot glue gun.
Source: robin
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