Tempting White Chocolate Pineapple Cheesecake Bites with Tropical Flair
Ingredients:
For the Cheesecake Base:
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup crushed pineapple, drained
- 1/4 cup chopped white chocolate
For the Topping:
- 1/2 cup white chocolate chips
- 1/4 cup crushed pineapple, drained
- 1 tablespoon shredded coconut, toasted (optional)
Directions:
- In a mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the powdered sugar and vanilla extract, and beat until well combined.
- Fold in the crushed pineapple and chopped white chocolate until evenly distributed.
- Using a small cookie scoop or spoon, portion the cheesecake mixture into bite-sized balls and place them on a parchment-lined baking sheet.
- Freeze the cheesecake balls for 30 minutes to firm up.
- Meanwhile, melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip each frozen cheesecake ball into the melted white chocolate, allowing any excess to drip off, then return them to the baking sheet.
- Quickly sprinkle a small amount of crushed pineapple over the top of each coated cheesecake bite before the chocolate sets.
- If desired, sprinkle toasted shredded coconut over the pineapple topping for added flavor and texture.
- Refrigerate the cheesecake bites for at least 1 hour, or until the chocolate coating is firm.
- Serve chilled and enjoy these irresistible treats!
- Prep Time: 20 minutes | Freezing Time: 30 minutes | Total Time: 1 hour 50 minutes
- Kcal: 90 kcal | Servings: 12 bites
FAQs:
- What ingredients do I need to make White Chocolate Pineapple Cheesecake Bites?
- To make White Chocolate Pineapple Cheesecake Bites, you’ll need cream cheese, white chocolate chips or bars, crushed pineapple (drained), graham cracker crumbs (or other cookie crumbs) for the crust, butter, sugar, eggs, vanilla extract, and optionally, fresh pineapple slices or whipped cream for garnish.
- How do I prepare the crust for the cheesecake bites?
- To prepare the crust, mix graham cracker crumbs with melted butter and sugar until the mixture resembles wet sand. Press the mixture firmly into the bottom of lined mini muffin tins or a baking pan if you’re cutting the bites into squares later. Bake the crust at 350°F (175°C) for about 5-7 minutes until set, then let it cool while you prepare the filling.
- How do I incorporate the pineapple into the cheesecake filling?
- Drain the crushed pineapple thoroughly to remove excess moisture. In a mixing bowl, beat the cream cheese until smooth, then add melted white chocolate, sugar, and vanilla extract, mixing until well combined. Fold in the drained pineapple gently. Add the eggs one at a time, mixing on low speed until just combined. Pour the filling over the cooled crust and spread evenly.
- How long do I need to bake the cheesecake bites?
- Bake the cheesecake bites in a preheated oven at 325°F (163°C) for about 18-22 minutes, or until the centers are set and slightly jiggly. If you’re using a larger pan and plan to cut the cheesecake into bites later, bake for 30-35 minutes. Avoid overbaking to prevent cracks. Allow the cheesecake to cool to room temperature, then refrigerate for at least 3 hours or until fully chilled before serving.
- How should I store White Chocolate Pineapple Cheesecake Bites, and can they be frozen?
- Store White Chocolate Pineapple Cheesecake Bites in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze the cheesecake bites. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe container or bag. They can be frozen for up to 3 months. To serve, thaw the bites in the refrigerator overnight.