Piña Colada Cheesecake Bites

In the Kitchen 22/02/2019
More Breeze in the kitchen
In the Kitchen
The no-bake, 4-ingredient Christmas pudding - perfect for the Southern Hemisphere
In the Kitchen
The making of our Sprig & Fern The Breeze Cider
In the Kitchen
Alison Leonard's tasty and simple Sausage Pie Recipe
In the Kitchen
Ali Leonard shares her delicious asparagus tart recipe
In the Kitchen
Easy, no-bake Caramilk Chocolate Balls
In the Kitchen
Yummy cheese scones using EasiYo Protein Yogurt

With the new Whittakers, coconut ice chocolate released this week we needed to try it in a recipe! Trust us, this is not only easy but absolutely delicious! 

Prep time: 20 mins
Cool time: 1-2 Hours in fridge
Serves: 10

Ingredients

  • 1 Stick cream cheese
  • 1 tsp Vanilla
  • 1/4 Icing sugar 
  • Bag of Marshmallows melted
  • 1/2 Cup Crushed pineapple
  • Coconut Ice Whittakers Chocolate

Method

Combine the cream cheese vanilla and icing sugar

Melt the marshmallows and fold into the cream cheese mixture

Fold in the pineapple

Transfer into a pan and freeze for up to an hour

Melt the Whittakers chocolate 

Cut the cheesecake into squares and cover in the melted chocolate and transfer back into the tray

Place back into the fridge for 30 minutes to an hour.