Honeycomb-shaped Pineapple Coconut Cheesecakes

honeycomb-shaped coconut pineapple cheesecakes made with layers of coconut cheesecake and pineapple juice jelly

Honeycomb-shaped Pineapple Coconut Cheesecakes

5 from 7 votes

These cute little cheesecakes are such a fun take on the classic! The tropical mix of coconut cream cheese and pineapple jelly gives them such a bright, refreshing flavor. And with that honeycomb-style lemon jelly on top and the little fondant bees, they’re almost too adorable to eat.

Course: Dessert

Yield: cheesecakes

Calories: 453kcal

Author: Emma Choi

Prep Time: 1

Resting Time: 2 30

Total Time: 3 30

Equipment

Ingredients

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

US - M

Instructions

Biscuit Base (Layer 1):

Crush the Biscoff cookies in a ziplock bag using a rolling pin until powdered.
Mix the melted butter with the crushed cookies. Divide the mixture evenly into 4 pots, filling each to about ½ cm (⅕ inch).
Refrigerate for 20 minutes.

Coconut Cream Cheese Filling (Layer 2):

Whisk the cream cheese until smooth.
Add sugar, coconut water, and coconut powder, and mix well.
Whip the whipping cream to 50% stiffness, then fold it into the cream cheese mixture.
Divide this filling evenly among the pots, filling each to 1/6th of its height.
Freeze for 20 minutes.

Pineapple Jelly (Layer 3):

Heat 100 ml / ⅓ cup pineapple juice, 1 tsp sugar, and 1 g / 0.035 oz agar agar over medium heat for 5 minutes, stirring until dissolved (Note 1).
Let it cool for 5 minutes.
Pour the jelly into the pots, filling each to another 1/6th of its height.
Freeze for 15 minutes.

Assemble Layers 4 to 7:

Layer 4: Add another layer of coconut cream cheese filling, filling to 1/6th of the pot. Freeze for 20 minutes.
Layer 5: Repeat the pineapple jelly process and pour the second jelly layer. Freeze for 15 minutes.
Layer 6: Add a third layer of coconut cream cheese filling, filling to 1/6th of the pot. Cut bubble wrap to fit the pot size, place it on top, and gently press. Freeze for 30 minutes. Remove the bubble wrap.
Layer 7: Heat 125 ml / ½ cup water, lemon juice, orange coloring, sugar, and agar agar over medium heat for 5 minutes, stirring until dissolved. Cool for 5 minutes, then pour the final layer to fill the pots to the top. Refrigerate for 30 minutes.

Make Fondant Bees:

Roll 4 x 3 g / 0.1 oz pieces of yellow fondant into chubby cylinders for bee bodies.
Roll black fondant thinly, cut into strips, and attach as stripes using a dab of water.
Shape white fondant into 2 wings for each bee and attach with water.
Let the bees rest for 30 minutes to harden.

Notes

Prepare the pineapple jelly in two batches to prevent it from jellifying before use.

Nutrition