Pineapple & Coconut Cheesecakes

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Original recipe from Australia Women's Weekly Cheesecake

kept byJacquelineTiong
recipe by

Notes:

12 servings

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Ingredients:

180g - coconut macaroons
60g - melted butter

= FILLING =
1&1/2 tsp - gelatin
2tbsp - water
250g - cream cheese (soften)
1/4 cup - caster sugar
1 cup - cream
1/4 cup - Malibu

= TOPPING =
1 cup - Pineapple juice
1/4 small Pineapple (sliced thinly)

Prepare 12 small glasses
Process macaroons until fine
Add butter, process until combined
press a heaped tablespoon of mixture over base of each glass
Refridgerate 30min
Sprinkle gelatin over water in small heatproof jug
Stand jug in small saucepan of simmering water
Stir until gelatin dissolves, cool for 5min
Beat cheese + sugar in small bowl with electric mixer until smooth
Beat in cream
Stir in malibu + gelatin mixture
divide mixture over 12 glasses
Refridgerate overnight
make Pineapple topping
Serve cheesecakes by drizzle pineapple juice on top of each cheesecake glass & arrange pineapple slices into rose in each glass