Go Back
+ servings
Featured Image for post No-Bake Pina Colada Cheesecake Bites
Print Recipe Pin Recipe
5 from 3 votes

No-Bake Pina Colada Cheesecake Bites

Prep Time1 hour
Total Time1 hour
Course: Dessert
Keyword: Dessert, fruit
Servings: 30 cheesecake bites
Author: Barbara Schieving

Ingredients

  • 2 boxes Athens® Mini Fillo Shells 30 shells
  • 8 ounces cream cheese room temperature
  • 2 tablespoons sour cream
  • 2 tablespoons sugar
  • 2 teaspoons coconut extract
  • ¼ cup sweetened shredded coconut
  • 2 cups diced fresh pineapple
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 15 marachino cherries for garnish
  • 15 pineapple tidbits for garnish

Instructions

  • Prepare pineapple topping: Puree pineapple in a blender or food processor to create mostly pineapple juice. Press pureed pineapple through a fine mesh strainer in to a small saucepan. In a small bowl, mix together 1 tablespoon sugar and cornstarch. Stir into the pineapple juice in the saucepan. Bring to a boil over medium heat, stirring constantly, until sauce thickens and is clear. Cool to room temperature, then refrigerate until chilled, at least 1 hour.
  • (Optional: Crisp up the fillo shells in a preheated 350° on a baking sheet for 3 - 5 minutes, until golden browned and crispy. Remove to a wire rack to cool completely before filling.)
  • In a small mixing bowl, beat together cream cheese, sour cream, 2 tablespoons sugar, and coconut extract until smooth. Stir in coconut.
  • Fill each shell with the cream cheese mixture. Top each with one to two teaspoons of pineapple topping. Garnish with a pineapple tidbit and a cherry on a toothpick or skewer.