Pina Colada Cheesecake Recipe
Escape to a tropical paradise with every bite of these luscious Pina Colada Cheesecake cups! Inspired by the classic cocktail, this Pina colada cheesecake recipe combines the tangy sweetness of pineapple, the rich smoothness of cream cheese, and a hint of coconut to transport your taste buds to a sun-soaked beach. Perfect for summer gatherings or a delightful dessert any time of year, these Pina Colada Dessert Cups are easy to make and sure to impress.
Piña Colada Cheesecake Mason Jars are a tropical-inspired, no-bake dessert that captures the essence of the classic cocktail. These individual treats feature a buttery graham cracker crust, a creamy filling of whipping cream, cream cheese, coconut extract and sweet crushed pineapple, and a topping of toasted coconut flakes, pineapple chunks and a maraschino cherry. Perfectly portable and chilled to perfection, they’re a refreshing, crowd-pleasing dessert for summer gatherings or any occasion.
This post contains affiliate links which means if you make a purchase we might receive a small commission at no additional cost to you.
Creamy cheesecake, bursting with sweet pineapple and a hint of coconut that will whisk you straight to a tropical shore. The buttery graham cracker crust adds a perfect crunch, while the toasted coconut topping crunches delightfully, tying it all together. Each bite is a mini escape, cool and refreshing. These little jars aren’t just dessert—they are pure, tropical bliss in every bite.
Pina Colada Cheesecake Recipe:
Ingredients:
- 1 ½ cups graham cracker crumbs
- ¼ cup brown sugar
- ⅓ cup butter, melted
- 1 ½ cups heavy whipping cream
- 2- 8 ounce blocks cream cheese, softened
- ⅓ cup sugar
- ¼ cup sour cream
- 1 teaspoon coconut extract
- 1- 20 ounce can pineapple tidbits, drained
- ¾ cup sweetened coconut flakes, divided
- Maraschino cherries for topping, optional
Equipment Needed:
- Mason Jars
- Mixing Bowls
- Mixer
How to Make Pina Colada Cheesecake Dessert Cups:
Stir together the graham cracker crumbs, brown sugar and butter in a medium bowl.
Evenly divide the the graham cracker mixture between 6 mason jars and press into the bottom of each one.
In a medium bowl, beat the heavy whipping cream on high for four to five minutes, until stiff peaks form. Set aside.
In a separate bowl, beat together the cream cheese, sugar, sour cream, and coconut extract until smooth and creamy.
Add one cup of pineapple tidbits and ½ cup sweetened coconut flakes to the pina colada cheesecake mixture. Fold in until well mixed.
Divide the mixture and evenly spoon into the jars over the top of the crust. Place all in the refrigerator to chill for at least four hours.
When ready to serve, place ¼ cup coconut in a skillet and cook over medium low heat. Stir constantly until the coconut is golden brown, then immediately remove from heat and transfer to a bowl to cool.
When the coconut is cool, remove the cheesecake jars from the refrigerator and top with more pineapple tidbits, toasted coconut, and a maraschino cherry before serving.
Other Mason Jar Recipes:
Equipment
- 6 Half Pint Mason Jars
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup brown sugar
- ⅓ cup butter melted
- 1 ½ cups heavy whipping cream
- 2 8 ounce blocks cream cheese softened
- ⅓ cup sugar
- ¼ cup sour cream
- 1 teaspoon coconut extract
- 1 20 ounce can pineapple tidbits drained
- ¾ cup sweetened coconut flakes divided
- Maraschino cherries for topping optional
Instructions
- Stir together the graham cracker crumbs, brown sugar and butter in a medium bowl.
- Evenly divide the the graham cracker mixture between 6 mason jars and press into the bottom of each one.
- In a medium bowl, beat the heavy whipping cream on high for four to five minutes, until stiff peaks form. Set aside.
- In a separate bowl, beat together the cream cheese, sugar, sour cream, and coconut extract until smooth and creamy.
- Add one cup of pineapple tidbits and ½ cup sweetened coconut flakes to the pina colada cheesecake mixture. Fold in until well mixed.
- Divide the mixture and evenly spoon into the jars over the top of the crust. Place all in the refrigerator to chill for at least four hours.
- When ready to serve, place ¼ cup coconut in a skillet and cook over medium low heat. Stir constantly until the coconut is golden brown, then immediately remove from heat and transfer to a bowl to cool.
- When the coconut is cool, remove the cheesecakes from the refrigerator and top with more pineapple tidbits, toasted coconut, and a maraschino cherry before serving.
Nutrition
Click HERE to save this Pina Colada Cheesecake Cups to Pinterest
