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I am so dedicated to blogging.
I’m on vacation on the Big Island visiting family and friends, and I made you Hawaiian Cheesecakes! They are so easy to make, perfect to share, and made with a fun Hawaiian Twist.
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I picked up some Hawaiian Jellies and topped my mini cheesecakes. There was the amazing Lilikoi Jelly, Guava and Strawberry Guava Jam, Papaya-Pineapple Jam, and Guava Jelly.
I thought that all of the flavors were great! You can totally add your own flavor of jam or jelly to your cheesecake. These are very easy to whip up for a list minute dinner, and they freeze great to keep as a hidden dessert in the back of the fridge.
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All of these Blogger have teamed up for National Cheesecake Day! Check out all these other Cheesecake Recipes!
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Cherry Cheesecake Brownies from Inside BruCrew Life
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Mom’s Cheesecake from Magnolia Days
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Chocolate-Covered Strawberry Cheesecake from Savvy Eats
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No Bake Cookies and Cream Cheesecake Bars from Garnish with Lemon
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Salted Caramel Apple Cheesecake from Jane’s Adventures in Dinner
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Oreo Ripple Cheesecake from Overtime Cook
No Bake Dulce de Leche Cheesecake with Caramelized Peaches from The Food Charlatan Chocolate Caramel Cheesecake Ice Cream from Chocolate Moosey
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Caramel cheesecake martini from Happy Food, Healthy Life
Frozen PB&C Cheesecake from Noshing With The Nolands
Chocolate Brownie Cheesecake Cookies from Lemons for Lulu
Enjoy!
I link up at THESE GREAT parties!
Step by Step
- Crush the graham crackers and mix with the melted butter. The mixture should be like sand. Line a cupcake pan with some foil liners. Press a tablespoon of graham crackers into the liners and press down and out. Chill in the fridge.
- Prepare the cheesecake filling. Preheat the oven to 350 degrees F. Beat the cream cheese until smooth, adding the sugar, vanilla, and egg. Fill the cupcake liners 2/3 full and bake for 20 minutes.
- Cool for 30 minutes and then refrigerate for 2 hours. Remove from the liners and top with the jelly or jam.
More success tips following.
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