“An EASY dessert that requires only a few ingredients. Moist pineapple rum infused cheesecake topped with whipped cream and coconut flakes. One word: Yum!”
The flavors in this cheesecake are so tropical and it brings me right back to the islands, from the coconut to the RUM! Oh yessss…
If you ever had a Pina Colada cheesecake, then this is pretty much the same. The filling is rich, smooth, and creamy with pineapple infused rum topped with coconut flakes that will fulfill all your sweet cravings.
Truth be told I really do not like overly sweet desserts. I enjoy it way more with just the right amount of sugar. The great thing is that this recipe is versatile, and you can adjust the amount of sugar to your liking. This dessert is perfect for any party or gathering. It will keep the party going…. but go easy on the rum 😊.
This cheesecake recipe is SUPER easy to make and I really do mean that. Once you make your crust and mix your cheesecake batter it is a breeze from there.
Ok guys let us get to baking! If you tried this recipe do not forget to leave a comment on the blog, I would love to hear from you.
If you do not have biscoff cookies not to worry. A few other options for cookie crust are graham cracker, oreo cookies or digestive cookies. You can use either of these or really any cookie you have at home.
- The addition of lime juice helps the cheesecake to taste better in my opinion, as it balances out the fatty and “cheesy” taste of the cream cheese. But it is not mandatory. I have seen recipes without it. I personally love the taste it added.
- If you do not have granulated sugar, brown sugar will be just fine.
- 8 oz cream cheese
- 5 oz sour cream
- 2 eggs
- 3 tsp pineapple rum
- 1/2 tbsp fresh lime juice
- 1/3 cup granulated sugar
- 2 tbsp flour
- ¼ coconut flakes
- 3 tbsp unsalted butter
- ½ packet biscoff cookie (4 oz) or any cookie of your choice
Serving size: 12 mini cheesecake
Prep time: 20 minutes Cook time: 13-15 minutes
- Line a 12”-mold cookie tray with fluted baking cups and set aside.
- To a food processor or blender add cookies and blend until fine crumbs.
- Add melted butter then pulse until the crumbs look moist. Remove mixture using a spatula.
- Using a tablespoon place the crust into your cupcake tray then press down with your fingers or a small cup.
- Preheat oven to 320 degrees.
- To a stand or hand mixer add room temperature cream cheese and whisk on medium speed until it forms a cream.
- Add sugar and sour cream and whisk together until smooth and creamy. Be sure to scrape down the sides of the bowl to make sure the mixture is uniform.
- Add lime and 2 tbsp flour. Mix eggs one at time, incorporating each before adding the next.
- Using an ice cream scoop or ladle (soup scoop) fill about ¾ of each cup.
- Bake at 320 degrees for 15 minutes or until the top of the cake is lightly firm and not soupy.
- Remove pan from oven and allow to cool at room temperature then place into a refrigerator to cool for a few hours or overnight.
- Garnish with whipped cream and coconut flakes. Enjoy!