Pina Colada Miniature Cheesecakes 1 (10 ounce) jar maraschino cherries, drained 12 cupcake liners 1 cup shredded coconut 1 (11.2 ounce) package no-bake cheesecake mix 1/4 cup liquid piña colada mix 1 (8 ounce) can crushed pineapple, drained Reserve 12 cherries; chop remaining cherries and set aside. Line 12 muffin tins with cupcake liners. Place 1 whole cherry in the center of each liner. Cover cherries with equal portions of coconut. Prepare cheesecake mix according to package directions, substituting 1/4 cup piña colada mix for 1/2 cup milk. Fold in chopped cherries. Spoon cheesecake evenly over coconut. Top with drained pineapple. Prepare crust that comes with mix according to package directions. Sprinkle equal portions of crust mixture over each cheesecake; press lightly. Refrigerate at least 4 hours before serving. To serve, unmold on serving plates with crust on bottom. Remove cupcake liners. Serves 12.