PINEAPPLE COCONUT MINI CHEESECAKES

Ingredients

12 ounces cream cheese

3/4 cup pineapple juice

1/2 cup ricotta

1 cup sugar

1/2 cup SweetStacks Gourmet Pancake & Waffle Mix

2 eggs

1 cup sweetened flake coconut

10 tablespoons chopped macadamia nuts

Preparation time: 5 minutes

Cooking time: 45 minutes

Directions:

Preheat oven to 350 degrees.

Place 12 ounces cream cheese in medium microwave safe bowl and microwave on high for 1 minute or until soft. Add 3/4 cup pineapple juice, 1/2 cup ricotta, 1 cup sugar, 1/2 cup SweetStacks Gourmet Pancake & Waffle Mix, and 2 eggs. Mash and beat til smooth. Stir in 1 cup sweetened flake coconut.

Lightly spray large muffin pan with cooking spray. Portion mixture evenly into muffin pan. Sprinkle 1 tablespoon chopped macadamia nuts atop each mini cheesecake.

Bake for 45 minutes or until inserted toothpick comes away clean. Loosen mini cheesecakes with fork and tip them out. Serve cold.

Yield: 10 mini cheesecakes

This recipe was submitted by Jaret Wilson from Warren, Michigan. Thank you, Jaret, for submitting your delicious recipe!