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–+ servings
honeycomb-shaped coconut pineapple cheesecakes made with layers of coconut cheesecake and pineapple juice jelly
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5 from 7 votes

Honeycomb-shaped Pineapple Coconut Cheesecakes

These super cute cheesecakes are a fun way to reinvent cheesecakes. They taste exotic with their coconut cream cheese and pineapple juice jelly. Both layers are alternated and topped with a honeycomb-shaped layer made of lemon jelly. Accompanied by some fondant bees, they're the perfect dessert to impress your guests!
Prep Time1 hour
Resting Time2 hours 30 minutes
Total Time3 hours 30 minutes
Course: Dessert
Keyword: honeycomb-shaped cheesecakes, pineapple coconut cheesecakes
Yield: 4 cheesecakes
Calories: 453kcal
Author: Emma Choi

Equipment

  • Rolling Pin
  • 1 zip plastic bag
  • bubble wrap
  • 4 yogurt pots (size: 125 ml / 4.4 oz)

Materials

Biscuit

  • 35 g Biscoff cookie | or Graham crackers
  • 15 g melted butter

Coconut cream cheese filling

  • 130 g cream cheese
  • 3 tbsp sugar
  • 90 ml whipping cream
  • 100 ml coconut water
  • 4 tbsp coconut powder

Pineapple jelly

  • 200 ml pineapple juice
  • 1 tbsp sugar
  • 2 g agar agar

Lemon topping

  • 125 ml water
  • ¼ tsp lemon juice
  • 1 drop orange food coloring
  • ¼ tsp sugar
  • 0.5 g agar agar

Bees

  • 7 g black fondant
  • 12 g yellow fondant
  • 5 g white fondant
M - US

Instructions

Biscuit (layer 1):

  • Place the biscoff in a zip plastic bag, seal it then crush the biscuit by using a rolling pin to crush the biscuit into powder.
  • Melt butter, and combine it with the biscoff. Place the biscoff into your 4 pots. Fill up each pot up to +- ½ cm / ⅕ inch high.
  • Let them rest in the refrigerator for 20 minutes.

Coconut cream cheese filling (layer 2):

  • In a bowl, loosen the cream cheese by whisking it until you obtain a smooth consistency.
  • Add in sugar, coconut milk and coconut powder. Combine all ingredients together.
  • Whip the whipping cream up to 50%.
  • Add whipping cream into the bowl and combine with the rest.
  • Pour some cream cheese filling into your 4 pots, and fill up each pot to 1/6th of your pot (there are a total of 5 layers + 1 thinner bottom layer + 1 thinner top layer)
  • Place your pots in the freezer for 20 minutes

Pineapple jelly (layer 3):

  • Pour 100ml / ⅓ cup + 1.5 tbsp pineapple juice into a pot. Add 1 tsp sugar. Add 1g agar agar.
  • On medium heat, warm up for 5 minutes or until sugar and agar agar have completely dissolved.
  • Let it cool for 5 minutes.
  • Pour the pineapple jelly into your 4 pots. Fill in each pot up to another 1/6th of your pot.
  • Place in the freezer for 15 minutes.

Assemble the rest of the layers (layer 4 to 7)

  • Layer 4: pour a second layer of coconut cream cheese filling on top of the pineapple jelly. Fill in each pot up to another 1/6th of your pot. Place in the freezer for 20 minutes.
  • Layer 5: repeat the same step as described in the pineapple jelly instructions. Pour a second layer of pineapple jelly on top of the cream cheese filling. Fill in each pot up to 1/6th of your pot. Place in the freezer for 15 minutes.
  • Layer 6: pour a third layer of coconut cream cheese filling on top of the pineapple jelly. Fill in each pot up to another 1/6th of your pot. Cut some bubble wrap the same size as the top of your pots. Place some bubble wrap on top of this last cream cheese layer. Gently pat the bubbles into the cream cheese. Place in the freezer for 30 minutes. Remove the bubble wrap.
  • Layer 7: Pour 125ml / ½ cup water into a pot. Add lemon juice, orange coloring, sugar and agar agar.
  • On medium heat, warm up for 5 minutes or until sugar and agar agar have completely dissolved. Let it cool for 5 minutes. Pour this last layer on top of the cream cheese filling. Fill in each pot up to +- ½ cm / ⅕ inch high or up to the top of your pot. Place in the refrigerator for 30 minutes.

Make bees

  • Shape the body of the bees by rolling 4 x 3g of fondant into a ball. Elongate each ball a little to form a chubby cylinder.
  • Roll the back fondant as thin as you can. Cut some thin strips. Apply water to one side of the strip then place the wet side onto the bee. Water will help both parts stick together. Do the same for the second strip.
  • Shape 4 x 2 wings with the white fondant. Apply water to one side of the wing. Stick the wing onto the bee.
  • Let them rest for 30 minutes. They will harden.

Notes

  1. The pineapple jelly is made in 2 batches. Do not make both layers at once, the liquid will jellify by the time the last layer rests in the freezer.

Nutrition

Serving: 1 cheesecake | Calories: 453kcal | Carbohydrates: 32g | Protein: 5g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 66mg | Sodium: 192mg | Potassium: 201mg | Fiber: 0.4g | Sugar: 24g | Vitamin A: 865IU | Vitamin C: 6mg | Calcium: 65mg | Iron: 0.4mg